Ingredients for Topsy Turvy Nutty Rhubarb Cake
- Frozen Rhubarb
- 1 ¾ cups granulated sugar
- 2 cups all-purpose flour
- Part Skim Ricotta Cheese
- Egg
- Almond Extract
- All Purpose Flour
- Baking Powder
- 1 cup (2 sticks) unsalted butter, softened
- Brown Sugar
- Macadamia Nuts
- Corn
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How to Make Topsy Turvy Nutty Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, combine 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and 2 large eggs. Beat until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, toss 1 cup chopped pecans or walnuts with 2 tablespoons of flour to prevent them from sinking.
- Peel and chop 4 cups rhubarb into ½-inch pieces.
- Spread the chopped rhubarb evenly in the prepared baking pan.
- Sprinkle the chopped nuts evenly over the rhubarb.
- Pour the cake batter over the rhubarb and nuts, spreading evenly.
- 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 10-15 minutes before inverting it onto a serving plate. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
96g
Fat
16g
Carbs
12g
