Upside – Down Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rhubarb, cut into cubes
- 3 tablespoon sugar
- 1 point vanilla sugar
- 100 g mararine or butter, melted
- 180 g suar
- 0.5 ½ point aroma, (Citroback)
- 1 egg (s)
- 160 ml milk
- 220 g flour
- 1 teaspoon, heaped baking powder
Print Recipe
Pin Recipe Instructions
- The amount is enough for a springform pan of 26 cm.
- IMPORTANT, the mold must be covered so that it is leak-proof or placed on a tray in the oven.
- Mix the chopped rhubarb with the 3 tablespoons of sugar and vanilla sugar, spread everything on the springform pan.
- Spread 5 tablespoon of the melted margarine over the rhubarb pieces.
- Put the rest in a bowl, add the egg, Citroback and sugar, stir until frothy. Pour in the milk, mix in briefly. Then fold in the flour and baking powder.
- Because carefully pour the dough into the mold and smooth it out.
- Bake at 170 ° fan for about 40 minutes. (Chopstick sample)
- Immediately turn the cake upside down on a rack after baking.
- Also tastes warm, served with whipped cream, very fine.
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