Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake
Photo by Christina Schmidhofer

Ingredients

  • 1 teaspoon vanilla
  • 1/3 cup firmly packed brown sugar
  • 1 ½ teaspoons baking powder
  • 2 cups all-purpose flour
  • 2 cups sliced rhubarb (1/2 in. thick)
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • + 7 more ingredients
    • ½ cup plus 2 tablespoons butter
    • ¼ teaspoon salt
    • ½ cup pecan halves
    • 2 large eggs
    • 1 carton (7 1/2 to 8 oz.) crème fraîche or sour cream
    • 2 tablespoons bourbon or orange juice
    • 1 cup granulated sugar

1. In a bowl, combine 1/4 cup granulated sugar, the rhubarb, lemon peel, and 1 tablespoon lemon juice. 2. In a 10-inch frying pan over medium heat, melt 2 tablespoons butter; add brown sugar, bourbon, and remaining 1 tablespoon lemon juice; stir often until caramel has thickened and is medium bro...

View full recipe at My Recipes

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