Rhubarb–Pecan Upside-Down Cake
This rhubarb pecan cake is a fresh take on a delicious, old-fashioned upside-down cake. The tangy rhubarb and buttery pecans go beautifully together.
By Yankee Magazine|Apr 30 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis rhubarb pecan cake is a fresh take on a delicious, old-fashioned upside-down cake. The tangy caramelized rhubarb and buttery pecans go beautifully together.
Yield:
8 to 10 servingsIngredients
4 tablespoons salted butter
3/4 pound rhubarb stalks, cut into 1-inch-long diagonals
1/2 cup pecan halves
1/2 cup firmly packed light-brown sugar
Instructions
Preheat your oven to 350° and set a rack to the middle position. Butter a 9-inch cake pan; then cut a round piece of parchment paper to fit the bottom of the pan and lay it in.
Now make the topping: Melt the 4 tablespoons of butter in the microwave; then pour it into the prepared pan. Arrange the rhubarb and the 1/2 cup of pecan halves over the butter; then sprinkle all over with the 1/2 cup of brown sugar. Set aside.
