rhubarb upside down cake

Hey everyone, it's Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, rhubarb upside down cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from rhubarb upside down cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare rhubarb upside down cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook rhubarb upside down cake using 17 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make rhubarb upside down cake:

1. 5 cup rhubarb, cut into 1 " pieces
2. 1 1/2 cup gran sugar
3. 1/2 cup water
4. 1 tsp red food color...optional but prettier
5. 6 lrg egg yolks
6. 1 cup plain yogurt
7. 2 tsp vanilla
8. 3 cup cake flour
9. 1 1/4 cup firmly packed brown sugar
10. 1 1/2 tbsp baking ppowder
11. 1/4 tsp salt
12. 12 tbsp softened unsalted butter
13. 1 sauce for cake...........
14. 2 cup sour cream
15. 1 finely chopped zest of a med orange
16. 1 tsp cinnamon
17. 2 tbsp confectioners sugar

Steps to make to make rhubarb upside down cake

1. preheat oven to 350° . spray 9 x13 baking dish with. nonstick spray or grease well. arrange rhubarb pieces evenly in bottom bring sug. & water to boil in saucepan. add food color & set aside. blend the egg yolks, 1/4 of yogurt and the vanilla tog. place dry ingred in lrg mix bowl & blend at low speed.
2. add butter and rest of yogurt & beat on low for 1 1/2 min. until well mixed
3. on low speed, add egg yolk mixture a third at a x. pour & spread over rhubarb. the batter will be thick. pour warm syrup over cake.. bake for about 50 min..toothpick test in several areas .
4. to make sauce.......
5. blend sour cream with rest of ingred. set aside. sauce is best cool but not cold.
6. cool finished cake for 10 min...then invert onto platter. allow cake to cool another 15-20 min before cutting
7. cake can be made in advance but best served warm. individual pieces can Bo rewarmed..about 1 min on Med heat

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