Rhubarb Upside Down Cake



1/4 cup margarine
1 cup brown sugar, lightly packed
4-6 stalks rhubarb


1 cup flour
3/4 cup white sugar
1/4 cup oil
1/2 cup milk
1-1/2 tsp baking powder
1 egg
1/2 tsp vanilla


Cut fresh rhubarb into approximately 1/2 inch pieces.

Preheat oven to 350 F degrees. In an 8-inch square cake pan: melt margarine - This can be done in the oven. Brush the sides of the pan with the melted margarine so the cake will not stick.

Coat the bottom of the pan with brown sugar. Cover the entire bottom with the rhubarb pieces.

Combine the flour and sugar. Add oil and 1/4 cup milk. Stir until the flour is damp - then beat for one minute. Stir in baking powder, remaining milk, egg whites, and vanilla. Beat for two minutes. Pour over rhubarb in the cake pan.

Bake for 35-40 minutes (making sure a cake tester comes out clean.)

Remove from oven, cool for 2 minutes, run a knife around the sides to make sure it will come out cleanly, and invert it onto a serving plate. Allow to cool completely.

This recipe is also linked on...

Seasonal Sunday
The Knit Wit's Tasty Tuesdays
Crazy Sweet Tuesday
Sweet Treats Thursday
Food on Friday: Rhubarb


Anonymous said...

Kimberly Derksen Arendt wrote: Carolynn, THANK YOU!!!! It tasted amazing! And it was so easy to make! We already finished one pan - tomorrow I'm going to make another:)

Dorothy @ Crazy for Crust said...

I bet this cake tastes wonderful! Have you ever used the cake base for another flavor topping?

Thanks for sharing on Crazy Sweet Tuesday! :)