Rhubarb Pineapple Upside-Down Cake
A delightful upside-down cake featuring tart rhubarb, sweet pineapple, and a caramelized brown sugar topping, perfect for dessert gatherings and family celebrations.
Ingredients
Instructions
- Cream the sugar and oleo together; add egg yolks and beat well.
- Sift the dry ingredients (flour, baking powder, salt).
- Add vanilla to the milk, then alternately add the milk mixture and dry ingredients to the creamed mixture.
- Fold in the stiffly beaten egg whites.
- Grease the bottom of a 9 x 13 x 2-inch pan and sprinkle with brown sugar.
- Spread sliced rhubarb, chopped nuts, and crushed pineapple over the brown sugar layer.
- Cover the fruit layer with the batter.
- Bake at 350°F (175°C) for 45 minutes.
- Let the cake cool for 10 minutes before inverting onto a large platter.
- Serve with scoops of ice cream or gobs of whipped cream.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you want to make it more wholesome, substitute whole wheat flour for half the all-purpose flour. You can also add a pinch of cinnamon or nutmeg to the batter for added warmth. Make sure to beat the egg whites until stiff peaks form for a light, fluffy texture.
Serving Suggestions
This rhubarb pineapple upside-down cake is delightful on its own, but it pairs beautifully with scoops of vanilla ice cream or a dollop of whipped cream. Serve it alongside a cup of tea or coffee for a perfect afternoon treat. For a complete dessert experience, consider serving with Delma'S Spinach Dip as a refreshing appetizer before indulging.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or place in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pineapple Upside-Down Cake contains roughly 539 calories, with 10g protein, 62g carbohydrates, and 19g fat. It is an excellent source of iron (24% of the Daily Value), calcium (24% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 859mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it well to avoid excess moisture in the cake. This will help maintain the cake's texture and prevent it from becoming soggy. You may want to increase the baking time slightly if using frozen fruit.
What can I substitute for crushed pineapple?
If you don't have crushed pineapple, you can use applesauce or finely chopped fresh apples for a similar texture and sweetness. Alternatively, consider using canned peaches or pears as a fruit substitute, though this will alter the flavor profile slightly.
How can I make this cake gluten-free?
To make this cake gluten-free, replace the all-purpose flour with a gluten-free blend that includes xanthan gum. You may also want to add a little extra baking powder to ensure the cake rises well. Keep an eye on the baking time, as gluten-free cakes can sometimes bake quicker.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).