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.
Nutrition & Diet Analysis (per serving)
836
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).