Wednesday, June 10, 2015

Rhubarb Upside Down Cake

Another week, another challenge on Taste of Home's Cook's Corner community.   This week's ingredient was rhubarb.    My guys love upside down cake, so when I saw this recipe from the Kitchen Magpie, it went right to the top of the to try list.    No huge changes to this one, except I only put 1 cup of rhubarb into the cake itself, and I used Chobani Lemon Greek Yogurt (about 5oz) and sour cream (about 3oz).

I do not have a 13x9 serving platter, so I covered a cutting board with some foil and used that to turn the cake out, and then put it on top of a half sheet pan.

We all loved this one, I'd definitely make it again.   Huge thanks to Karlynn at The Kitchen Magpie for this fantastic recipe!


                     
* Exported from MasterCook *

              Rhubarb Upside Down Cake

                   
1/4           cup  melted butter or margarine
  1                cup  packed brown sugar
  2               cups  sliced fresh strawberries
  2               cups  chopped fresh rhubarb
                         Cake
     1/2           cup  butter
     3/4           cup  brown sugar
     3/4                white sugar
  1                     egg
  1                     egg yolk
  1           teaspoon  vanilla
  2               cups  flour
  1           teaspoon  baking soda
     1/2           tsp  baking powder
  1                cup  greek yogurt -- used lemon chobani (5.3oz) and sour cream to fill the measuring cup
  2               cups  finely chopped rhubarb tossed and coated with a tablespoon of flour -- used 1 cup

Heat oven to 350 degrees.  Grease the sides of a 13x9 pan, and then pour the melted butter into the bottom.    Sprinkle the brown sugar evenly over the bottom of the pan.    Top with sliced strawberries and then rhubarb, pressing them down slightly.

Cream together butter and sugars.   Add eggs and vanilla.   Combine until light and fluffy. 

Whisk together the flour, baking soda and baking powder.    Add alternately with the greek yogurt/sour cream to the butter mixture.     Use a spatula to spread the mixture gently in the pan.   

Bake for 40 to 45 mins, it should be golden brown and an inserted toothpick should come out clean.



Source:
  "http://www.thekitchenmagpie.com/rhubarb-upside-down-cake/"




Linked to the Weekend Potluck # 174 @The Country Cook!

2 comments:

  1. My belly grumbled as I viewed that gorgeous cake. =) Looks awesome. Thanks so much for sharing with us at Weekend Potluck. Please come back again soon.

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    Replies
    1. Thank you so much! So many wonderful things on the blog and I'm really enjoying the Weekend Potluck, everyone is so friendly :)

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