Rhubarb Pineapple Upside-Down Cake

This Rhubarb Pineapple Upside-Down Cake is a delicious and unique twist on a classic dessert. With its sweet and tart flavors, this cake is sure to be a hit with everyone.

The combination of rhubarb and pineapple creates a unique flavor that is both sweet and tangy.

The cake is topped with a caramelized pineapple and rhubarb topping that adds a delightful crunch to the cake. This cake is easy to make and is sure to be a crowd pleaser.

Timing For Rhubarb Pineapple Upside-Down Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12

Yield: 1 9-inch cake

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Image Credit: www.justapinch.com

Ingredients

– 2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 1/2 cup butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup milk

– 2 cups diced rhubarb

– 1 cup diced fresh pineapple

– 1/2 cup packed light brown sugar

– 4 tablespoons butter, melted

– 1/2 cup chopped pecans (optional)

Directions

1. Preheat oven to 350°F (175°C).

To make a delicious Rhubarb Pineapple Upside-Down Cake, the first step is to preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter and line the bottom with parchment paper.

2. Grease a 9-inch (23 cm) round cake pan with butter.

Making a Rhubarb Pineapple Upside-Down Cake is a simple and delicious way to enjoy the sweet and tart flavors of rhubarb and pineapple. The first step is to grease a 9-inch (23 cm) round cake pan with butter.

This will ensure that the cake does not stick to the pan and will come out easily when it is done baking. Once the pan is greased, spread a layer of brown sugar on the bottom of the pan.

3. In a medium bowl, mix brown sugar, white sugar, and melted butter until combined.

Then, in a medium bowl, mix together 1/2 cup (100 g) of brown sugar, 1/4 cup (50 g) of white sugar, and 1/4 cup (60 ml) of melted butter until combined.

Spread the mixture evenly into the bottom of a 9-inch (23 cm) round cake pan. Arrange the pineapple slices and rhubarb pieces in a decorative pattern on top of the sugar mixture.

4. Spread the mixture evenly over the bottom of the cake pan.

Then, arrange the pineapple slices in the bottom of the pan. After that, mix together the rhubarb, sugar, and flour in a bowl. Finally, spread the mixture evenly over the bottom of the cake pan.

Once all the ingredients are in place, bake the cake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

5. Peel and slice 2 stalks of rhubarb into 1/4-inch (6 mm) thick slices.

Once washed, use a vegetable peeler to remove the outer skin of the rhubarb. After peeling, cut the rhubarb into 1/4-inch (6 mm) thick slices.

Make sure to discard any tough ends or fibrous pieces. Once the rhubarb is sliced, it is ready to be used in the cake.

Image credit: www.foodnetwork.com

6. Arrange the rhubarb slices in a single layer over the sugar mixture in the cake pan.

Arranging the rhubarb slices in a single layer over the sugar mixture in the cake pan is an important step in making a delicious Rhubarb Pineapple Upside-Down Cake. First, the rhubarb should be cut into thin slices.

Then, the sugar mixture should be spread evenly over the bottom of the cake pan. Next, the pineapple slices should be arranged in a single layer over the sugar mixture.

7. In a separate bowl, beat together butter, white sugar, and 2 eggs until light and fluffy.

Spread the batter into the prepared cake pan. Arrange the pineapple slices and rhubarb pieces in a decorative pattern on top of the batter.

Sprinkle the remaining 1/4 cup (50 g) of white sugar over the top. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes before inverting onto a serving plate.

10. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

Pour the batter over the pineapple and rhubarb in the cake pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before inverting onto a plate.

11. Pour the batter over the pineapple and rhubarb in the cake pan.

Arrange the pineapple slices and rhubarb pieces over the brown sugar in the cake pan. In a medium bowl, mix together the cake mix, eggs, vegetable oil, and water until the batter is smooth. Finally, pour the batter over the pineapple and rhubarb in the cake pan.

12. Bake for 40 minutes.

. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Pour the batter over the pineapple and rhubarb topping and spread it evenly. Finally, bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean.

13. Let the cake cool for 10 minutes before inverting it onto a plate.

Pour the batter over the rhubarb and pineapple and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes before inverting it onto a plate.

14. Serve the cake warm or at room temperature. Enjoy!

Once cooled, the cake can be served either warm or at room temperature. If desired, a dollop of whipped cream or a scoop of ice cream can be added for an extra special touch. Finally, enjoy the delicious Rhubarb Pineapple Upside-Down Cake with friends and family!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 slice

Calories: 360

Total Fat: 12 g

Saturated Fat: 6 g

Trans Fat: 0 g

Cholesterol: 55 mg

Sodium: 180 mg

Total Carbohydrates: 57 g

Dietary Fiber: 2 g

Sugars: 31 g

Protein: 4 g

Rhubarb Upside Down Cake

Special Tips

    1. Start by preheating the oven to 350 degrees Fahrenheit.
    2. Grease a 9-inch round cake pan and sprinkle with brown sugar.
    3. Arrange the pineapple slices and rhubarb on the bottom of the pan.
    4. In a medium bowl, mix together the cake mix, eggs, oil, and pineapple juice.
    5. Pour the batter over the pineapple and rhubarb.
    6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
    7. Let the cake cool for 10 minutes before inverting onto a plate.
    8. Serve warm with a dollop of whipped cream. Enjoy!

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