Spend with Pennies · by Holly Nilsson★ 5.0 (56)
Rhubarb Upside Down Cake
NUTRITION · PER SERVING70M COOK
CAL 14%·PRO 10%
CARBS 46G68% OF CAL
3G FIBER15G OTHER28G TOTAL SUGAR
FAT 7G24% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist cake topped with fresh rhubarb and baked upside-down to caramelize the fruit. Tart rhubarb contrasts beautifully with the tender, sweet cake.
dessertamericanbaked good🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 3 cups fresh rhubarb (2-3 medium stalks, chopped )
- 1 ½ tablespoons all-purpose flour
- ¼ cup butter (melted)
- ½ cup brown sugar
- ¾ cup granulated sugar
- 1 egg
- 1 tablespoon lemon (juice + zest from lemon )
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ⅔ cup milk
At a glance
PER SERVING · TIME 70M
CAL 14%·PRO 10%
CARBS 46G68% OF CAL
3G FIBER15G OTHER28G TOTAL SUGAR
FAT 7G24% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 88mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.