Rhubarb Upside Down Cake
Description
This International dessert features Sugar 1 c Sugar, Quartered marshmallows 2 Eggs, separated, Sifted flour 1/2 teaspoon Almond extract, Baking powder 1/3 teaspoon Vanilla. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cook rhubarb over low heat until juice begins to run, add sugar and marshmallow and mix well. Simmer about 10 minutes and pour into greased cake pan. Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add egg yolks and flavorings and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts beating well after each addition. Beat egg whites until stiff but not dry and fold into batter. Pour over rhubarb mixture and bake in a 350 degree oven for 40 to 50 minutes. Loosen cake from sides and bottom with a spatula and turn out onto cake plate. If marshmallows are very fresh, do not add to rhubarb until just before cake batter is poured on. Randy Rigg
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Cut rhubarb 1/2 c Shortening
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 817.9kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 971.1mg41%
- Total Carbohydrate 192.7g65%
- Dietary Fiber 2.8g12%
- Sugars 111.9g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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