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Rhubarb Upside Down Gingerbread Cake

Source: Burt Wolf's Local Flavors, Philadelphia, Pennsylvania
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 12 servings
For the Caramel:
7 tablespoons unsalted butter, at room temperature
1 cup lightly packed brown sugar

2 cups sliced raw rhubarb, about 1/2 pound
For the Cake:
1 1/2 cups water
1 cup molasses
1 teaspoon baking soda
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground mustard
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup brown sugar
1 large egg
Vanilla ice cream for serving
Rhubarb Upside Down Gingerbread Cake Recipe at
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch by 13-inch baking pan with 1 tablespoon of butter.

FOR THE CARAMEL: In a heavy bottomed medium size skillet over medium-high heat, place the remaining butter and sugar. Gently shake the pan to evenly distribute the sugar and bring to a boil. Avoid stirring. Boil the caramel for 2 to 3 minutes to completely melt the sugar. Pour into the prepared baking pan. Sprinkle the rhubarb evenly over the caramel and set the pan aside.

TO MAKE THE GINGERBREAD: In a small saucepan pour in the water and bring it to a boil. Remove from the heat and whisk in the molasses and baking soda. Set aside to cool briefly.

In a medium bowl, sift together the remaining ten dry ingredients. Set aside. With a hand mixer in a large bowl, cream the butter and sugar until light and fluffy. Add the egg and whip until well incorporated.

Fold a third of the dry ingredients into the sugar, butter mixture. Then add a third of the cooled molasses. Repeat this process until all of the ingredients have been mixed in and pour the batter into the prepared baking pan.

Bake the cake in the middle rack of the oven for 40 minutes or until a wooden toothpick inserted in the center of the cake comes out clean. Serve with vanilla ice cream.

Recipe courtesy of Executive Chef Anne-Marie Lasher, Fork Restaurant, Philadelphia, PA

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Delightful Upside-Down Cakes
 Enchanted Land of Gingerbread
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 364
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 56g
Sodium: 288mg
% Cal. from Fat: 37%
Cholesterol: 57mg
Protein: 3g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Ruth, WI Reviewed: 10/19/2009
recipe is badly written
This was a really good dessert but it was very difficult to follow the recipe. I'm going to keep it but will be rewriting in in a way that makes it possible to know which butter goes where etc. It also needs more fruit.
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