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Rosy Rhubarb Upside-Down Cake

Taste of Home
  • 70 minutes
  • Serves 9

INGREDIENTS

1

cubed 3 cups cubed (1-inch pieces) Rhubarb, fresh or frozen

2

Eggs, large

1 tbsp

Lemon juice

1 cup

All-purpose flour

1 tsp

Baking powder

1/4 cup

Brown sugar, packed

1/2 tsp

Cinnamon, ground

1 tsp

Lemon extract

1/4 tsp

Nutmeg, ground

1/4 tsp

Salt

1 1/3 cups

Sugar

3 tbsp

Butter

3/4 cup

Water