Upside-down and Delicious Rhubarb Pan Cake
A fluffy, fresh orange and ginger-enhanced cake is a perfect complement to the fresh caramelized rhubarb on the top of this wonderful rhubarb upside-down pan cake! Fast, easy, and the perfect recipe for that spring rhubarb!
| Servings | Prep Time |
| 1pan cake | 30minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
“Topping”
- 2/3cup brown sugar
- 3Tablespoons Earth Balance or other vegan butter, melted
- 3cups sliced fresh rhubarb
- 1/4teaspoon cinnamon
- 2Tablespoons brown sugar
Cake
- 1/3cup soft vegan butter
- 1/2cup sugar
- 2 egg replacersI used Bob’s Red Mill to keep the cake light and fluffy but you could use the flax eggs.
- 1 1/2teaspoons vanilla
- 1 1/2cups flourI used all-purpose.
- 1 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 3/4cup plant milk
- 1teaspoon finely grated orange rind
- 3/4teaspoon finely grated fresh ginger
Instructions
“Topping”
- Preheat oven to 325 degrees F.
- In a 10 inch cast iron pan, combine butter and brown sugar.
- Spread the sliced rhubarb evenly over the pan and sprinkle with t mix of cinnamon and sugar.
Cake
- In a mixing bowl, beat together the butter and the sugar. Add the egg replacers and the vanilla and beat until light.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Add the grated orange rind and the ginger to the plant milk.
- Add the dry ingredients with the milk mix to the mixing bowl and beat for a minute until smooth. Don’t overmix.
- Spoon the cake batter over the rhubarb in the pan. Spread evenly and gently.
- Bake until the cake springs back when you touch it, about 40 minutes. Cool for about 10 minutes. Invert on to a serving plate. It is delicious when served warm. Some vegan whipped cream or ice cream would be good with this but it is great just as it is! Enjoy!
Recipe Notes
This is where it all began!! Thanks, Hershel!
