Recipe Rhubarb Upside-Down Cake
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Auteur : Marge HeggisonMarge Heggison, Township Sun, Lennoxville 1990.
Serves: 6
INGRÉDIENTS
PRÉPARATION
Serves: 6
INGRÉDIENTS
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 tbsp orange juice
- 6 cups rhubarb (approx. 1.5 lb)
- 2 cups sifted flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tsp grated orange
- 1/3 cup butter
- 1 beaten egg
- 3/4 cup milk
PRÉPARATION
- Melt 1/4 cup butter in a 9x9-inch cake pan.
- Combine brown sugar and orange juice.
- Cut rhubarb into 2" pieces and place on top.
- Sift dry ingredients. Add orange zest. Cut in butter until crumbly.
- Mix egg and milk.
- Add to flour mixture and stir until well blended.
- Spread batter over rhubarb.
- Bake at 350°F until a toothpick inserted comes out clean (35 to 40 minutes).
- Cool 5 minutes and invert onto a serving plate.
- Serve topped with cream.
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