Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, rhubarb upside-down cake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. I've baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe!
Rhubarb Upside-Down Cake is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Rhubarb Upside-Down Cake is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rhubarb upside-down cake using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb Upside-Down Cake:
- Make ready 5 cup rhubarb
- Get 1/2 cup sugar
- Prepare 3 cup minature marshmallows
- Get 1 packages (6) ounces strawberry jello
- Take 1 box yellow or white cake mix
Rhubarb upside down cake made with a cake mix and fresh rhubarb has a light strawberry taste and a pretty red layer of fruit, thanks to a box of strawberry gelatin. Tender pieces of tart rhubarb balance perfectly with the brown-sugar topping of this vanilla- and orange-scented cake. Baking the cake in a cast-iron skillet helps the rhubarb caramelize, creating an unfussy but beautiful topping. If fresh rhubarb is out of season, use frozen rhubarb.
Instructions to make Rhubarb Upside-Down Cake:
- Mix first four ingredients into a greased 9x13 inch pan.
- Prepare cake mix according to directions.
- Pour over top of rhubarb mixture.
- Bake at 350°F for about 1 hour.
- Immediately turn upside down on a large serving plate.
Baking the cake in a cast-iron skillet helps the rhubarb caramelize, creating an unfussy but beautiful topping. If fresh rhubarb is out of season, use frozen rhubarb. Just thaw and drain it before making the cake. Louise Galen's upside-down cake has the classic version's gooey caramel but is less sweet because it's made with rhubarb and crème fraîche. Share: Rate this Recipe Rows of rosy rhubarb, glistening with reduced orange juice, make this Rhubarb Upside-Down Cake particularly beautiful.
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