Upside-Down Rhubarb Cake

Upside-Down-Rhubarb-Cake

Easy and perfect recipe. The batter came out perfect delicious and after backing it was very easy to turn cake on the plate. As I don’t have strawberries or raspberries jam I used I used 3 full tablespoons light cherries jam with fruits + 1 tablespoon black currants jam (both self made with fruits from the garden).

This recipe is for sure very flexible and I can imagine I can use this in the future for different kind of fruits as well!

Ingredients:

  • 3 cups sliced fresh rhubarb, or 300-g pkg frozen rhubarb, thawed
  • 1 Tbsp unsalted butter, at room temperature
  • 1/4 cup strawberry or seedless raspberry jam, I used 3 full tablespoons light cherries jam with fruits + 1 tablespoon black currants jam
  • 1 cup granulated sugar
  • 1 1/2 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cups unsalted butter, at room temperature
  • 2 eggs
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla
  • 1/3 cups milk

Source: http://www.justapinch.com/recipes/dessert/cake/upside-down-rhubarb-cake.html?p=55 by Annacia

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