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.
Source: EatingWell Magazine, Spring 2004
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Equipment: 10-inch ovenproof skillet (This cake can also be baked in an 8-inch-square glass baking dish. Heat corn syrup and butter in a small pan and brush over the bottom of the baking dish. Bake the cake for 30-35 minutes.)
Nutrition Facts
Serving Size: 1 slice
Per Serving:
191 calories; protein 3.7g; carbohydrates 33.2g; dietary fiber 2.1g; sugars 24.7g; fat 5.6g; saturated fat 1.1g; cholesterol 39.2mg; vitamin a iu 119.5IU; vitamin c 3.5mg; folate 8.8mcg; calcium 66.3mg; iron 0.4mg; magnesium 12.7mg; potassium 153mg; sodium 128mg; thiamin 0.1mg.
Exchanges:
1/3 starch, 2 other carbohydrate, 1/3 lean protein, 1/2 fat