My family of rhubarb lovers really enjoyed this cake. The pecans and orange were a great compliment to the rhubarb flavor. The cake is light and not too sweet.
Rhubarb Upside-Down Cake
Rosy-pink rhubarb makes a particularly pretty upside-down cake. We balanced the fruit's tang with a crunchy nut-and-brown-sugar topping.
7 Reviews for Rhubarb Upside-Down Cake
I am so surprised...this cake turned out great. I used almond meal (I had it on hand) in cake instead of grinding pecans in processor. The orange flavor was a nice touch. Next time I will omit the corn syrup and just use butter and brown sugar. I will definitely make this again.
My husband really liked this cake. I liked making it in my cast iron skillet. A lot of steps if you aren't an experienced cook. It was tasty and pretty healthy as well.
Love this cake! I used brown sugar instead of corn syrup and cooked it in a cast iron skillet.
I really like this cake. I have been making it every year since it appeared in Eating Well. The kind of pan you use could make a difference in how the cake bakes. I particularly like that this is a rhubarb recipe that doesn't call for a ton of sugar.
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