Rhubarb Upside-Down Cake

To celebrate the homey, garden-to-table nature of this simple cake, serve it warm from the oven.


Rhubarb Upside-Down Cake


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Prep Time: 30 mins
Total Time: 1 hr 20 mins
Servings: yields 3 cups sliced rhubarb.
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Ingredients
 
savings in
 
  • 2/3  cup  boiling waterOn Sale
  • 1/2  cup  quick-cooking rolled oatsOn Sale
  • 2  tablespoons  margarine or butterOn Sale
  • 1/3  cup  granulated sugarOn Sale
  • 2  cups  diced rhubarb*On Sale
  • 1  cup  all-purpose flourOn Sale
  • 1  teaspoon  baking powderOn Sale
  • 1/4  teaspoon  baking sodaOn Sale
  • 1/2  teaspoon  ground cinnamonOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 2/3  cup  granulated sugarOn Sale
  • 1/2  cup  packed brown sugarOn Sale
  • 1/4  cup  cooking oilOn Sale
  • 1    eggOn Sale

Directions
1.
In a medium bowl pour the boiling water over the rolled oats; cover and let stand for 20 minutes. Meanwhile, place the margarine or butter in an 8x8x2-inch baking pan and heat in a 350 degree F oven about 2 minutes or until melted; stir in the 1/3 cup granulated sugar. Sprinkle the diced rhubarb over the sugar; set aside.
2.
In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, and salt; set aside. In a large mixing bowl combine the 2/3 cup granulated sugar, brown sugar, oil, and egg; beat until combined. Add the oat mixture and beat well. Add the flour mixture to the oat mixture, beating just until combined.
3.
Carefully pour the cake batter atop the rhubarb mixture. Bake in a 350 degree F oven about 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Run a knife along sides of pan to loosen cake; invert onto a serving plate. Serve warm. Makes 9 servings.
4.
If fresh rhubarb is unavailable, measure 2 cups frozen sliced rhubarb; thaw slightly and chop. Return to bowl and thaw completely before using. One pound of fresh rhubarb yields 3 cups sliced rhubarb.

Nutrition information
Calories 278, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 24 mg, Sodium 177 mg, Carbohydrate 46 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 4%, Vitamin C 3%, Calcium 6%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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