Rhubarb Upside Down Cake
by glb49
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INGREDIENTS
- 3/4 cup Brown sugar ; packed
- 1/4 cup Butter ; melted
- 3 cups Rhubarb diced ; frozen or fresh
- 2 tablespoon Sugar
- 1/2 cup Butter softened
- 1 cup Sugar
- 2 Egg seperated
- 1 teaspoon Vanilla
- 1 1/2 cups Flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Milk
- 1/4 teaspoon Cream of tarter
INSTRUCTIONS
In a small bowl, combine brown sugar and butter. Spread into a greased 9 inch round baking pan. Layer with rhubarb, sprinkle with sugar. Set aside.
In a large mixing bowl, cream the butter, sugar. Beat in egg yolks and vanilla. Combine flour, baking powder and salt, add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites and cream of tarter until stiff peaks form. Gradually fold into creamed mixture. Spread over Rhubarb. Bake at 350 degrees for 40 - 45 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (1176g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 3499 | ||
| Calories from Fat: 1292 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 143.5g | 191 % | |
| Saturated Fat 90.6g | 453 % | |
| Monounsaturated Fat 37.2g | ||
| Polyunsanturated Fat 5.5g | ||
| Cholesterol 384.8mg | 118 % | |
| Sodium 64082.1mg | 2210 % | |
| Potassium 1114.6mg | 29 % | |
| Total Carbohydrate 563.3g | 166 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 563.3g | ||
| Protein 11.1g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3499
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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