Zutaten für Fresh Rhubarb Upside Down Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pure Vanilla Extract
- Creme Fraiche
- Unsalted Butter
- Dark Brown Sugar
- Bourbon
- Pecans
- Fresh Rhubarb
- Granulated Sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, softened
- Lightly Sweetened Whipped Cream
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Zubereitung von Fresh Rhubarb Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch cast iron skillet or individual ramekins.
- In a medium saucepan, combine the rhubarb, sugar, and butter. Cook over medium heat, stirring occasionally, until the rhubarb softens and releases its juices (about 8-10 minutes).
- Pour the rhubarb mixture into the prepared skillet or ramekins, spreading evenly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the rhubarb mixture in the skillet or ramekins.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
154g
Fat
92g
Carbs
20g
