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Rhubarb Topsy Turvey
Created by paullois, Tuesday, 11 May 2010
none
Description An upside down cake.  You can leave it in the pan it is baked in and tip it over when you serve it!
Ingredients
At a glance
Cooking Method
Bake
Difficulty
Easy
Course/Dish
Tortes / Cakes / Gateau’s
Makes
18
  • 3 cups diced rhubarb
  • 120 mini marshmellows or 12 large marshmellows, cut up
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs, beaten
  • 1 3/4 cups flour
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 cup chopped walnuts
Methods/steps
  1. 1. Butter a 9 X 13 glass pan.
  2. 2. In the buttered pan, put rhubarb, marshmellows and sprinkle with brown sugar.
  3. 3. Cream butter and sugar, beat in eggs. Mix in flour, salt and baking powder alternately with the milk. Add walnuts. Batter will be very thick.
  4. 4. Spread over rhubarb.
  5. 5. Bake one-half to one hour at 325 degrees. 
Additional Tips
Not sure why, but when I make it, it never takes an hour to bake, so just check it at about 1/2 hour to see if it is about done. I always use a glass pan when making a fruit based cake or dessert.
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