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Rhubarb Upside-Down Cake

Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.5 (41 votes)

Rosy-pink rhubarb makes a particularly pretty upside-down cake. We balanced the fruit's tang with a crunchy nut-and-brown-sugar topping.



READER'S COMMENT:
"Love this cake! I used brown sugar instead of corn syrup and cooked it in a cast iron skillet. "
Rhubarb Upside-Down Cake

7 Reviews for Rhubarb Upside-Down Cake

03/17/2013
Anonymous
Rich in rhubarb flavor

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.

Very flavorful yet light
Comments
05/03/2012
Anonymous
Yummy!!

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.

Comments
05/24/2011
Good cake!

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.

Tasty and healthy
Comments
07/10/2010
Anonymous

Love this cake! I used brown sugar instead of corn syrup and cooked it in a cast iron skillet.

Comments
05/25/2010
Anonymous

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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