Rhubarb season is slowly coming up and maybe you already have some growing in your garden ready to use. Take advantage of that rhubarb and make some rhubarb upside-down cake. It’s pretty similar to the pineapple upside-down cake but uses rhubarb instead of pineapple. The best part is this recipe only makes 1 serving! I don’t have a rhubarb plant anymore like I used to. When I lived at my old house there was a huge bush of it planted in my backyard that would just go crazy in the Spring time. I had rhubarb coming out of my ears and I kind of miss that plant. If you don’t have fresh rhubarb you can always use frozen.
How to Make Rhubarb Upside Down Cake
Full recipe instructions below. Combine rhubarb, sugar, nutmeg, and butter in a small bowl. Spray a ramekin with non stick cooking spray, then add the rhubarb mixture to the bottom. Place on a baking sheet. In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over rhubarb. Bake at 350 for 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
Other Recipes to Try
Starbucks Salted Caramel Cold Brew Copy Cat No-Bake Chocolate Peanut Butter Cookies Pumpkin Cheesecake Bars 96 Calorie Mini Mint Cheesecake Bars Blueberry Cheesecake If you’ve tried this Rhubarb Upside Down Cake or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
1 stalk of rhubarb, diced 1 tablespoon of sugar ⅛ teaspoon ground nutmeg 1 tablespoons melted butter
BATTER
⅓ cup all-purpose flour 3 tablespoons sugar ½ teaspoon baking powder ⅛ teaspoon salt Dash ground nutmeg 3 tablespoons fat-free milk ¼ teaspoon vanilla extract
