Take the tangy flavor of rhubarb and put it into an upside-down cake for a winning combination that steps away from traditional rhubarb pie or pineapple upside-down cake. Caramelized pecans give added crunch and flair. Best of all, this stunning dessert is easy to make, since it begins with a cake mix.
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 20 minutes
Yield: 8 servings
Ingredients:
- 1/4 cup butter
- 1/2 cup chopped pecans
- 1/4 cup firmly packed dark brown sugar
- 1 Tablespoon candied ginger, chopped
- 4 rhubarb stalks (about 1/2 pound)
- 1 (16-ounce) package pound cake mix
- 3/4 cup milk
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Vanilla ice cream (optional)
Preparation:
Preheat oven to 350 F.
Melt butter in a 10-1/2-inch cast-iron skillet over medium heat. Stir in pecans, brown sugar, and candied ginger until sugar dissolves. Remove pecans from pan.
Cut 2 rhubarb stalks into 4 (4-inch) pieces; cut each piece lengthwise into thin strips. Chop remaining 2 stalks. Place rhubarb strips into bottom of skillet in a spoke design. Top with pecans and chopped rhubarb.
Prepare pound cake mix according to package directions using 3/4 cup milk and 2 large eggs; add sour cream and vanilla. Spoon over rhubarb.
Bake at 350 F. for 35 minutes or until a wooden pick inserted in center comes out clean. Let stand 5 minutes on a wire rack. Turn out onto a serving platter; serve with ice cream, if desired.
Yield: 8 servings
Recipe Source: "Farmers Market Cookbook: A Fresh Look at Local Flavor" by Southern Living Magazine (Oxmoor House)
Rhubarb Upside-Down Cake Recipe Photo © 2010 Farmers Market Cookbook and Time Inc. Home Entertainment, licensed to About.com
Melt butter in a 10-1/2-inch cast-iron skillet over medium heat. Stir in pecans, brown sugar, and candied ginger until sugar dissolves. Remove pecans from pan.
Cut 2 rhubarb stalks into 4 (4-inch) pieces; cut each piece lengthwise into thin strips. Chop remaining 2 stalks. Place rhubarb strips into bottom of skillet in a spoke design. Top with pecans and chopped rhubarb.
Prepare pound cake mix according to package directions using 3/4 cup milk and 2 large eggs; add sour cream and vanilla. Spoon over rhubarb.
Bake at 350 F. for 35 minutes or until a wooden pick inserted in center comes out clean. Let stand 5 minutes on a wire rack. Turn out onto a serving platter; serve with ice cream, if desired.
Yield: 8 servings
Recipe Source: "Farmers Market Cookbook: A Fresh Look at Local Flavor" by Southern Living Magazine (Oxmoor House)
Rhubarb Upside-Down Cake Recipe Photo © 2010 Farmers Market Cookbook and Time Inc. Home Entertainment, licensed to About.com
