Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Upside-down - Rhubarb Upside Down Cake
Famous Authors (View All Authors)
Cakesandfrostings - Upside-down -  Rhubarb Upside Down Cake Post by :Adrnin Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1612

Click below to download : Cakesandfrostings - Upside-down - Rhubarb Upside Down Cake (Format : PDF)

Cakesandfrostings - Upside-down - Rhubarb Upside Down Cake

1/4 cup butter
3/4 cup brown sugar
1 tablespoon orange juice
4 cups rhubarb, cut in 1 ½ inch pieces
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons white sugar
1/3 cup butter
1 egg, beaten
1/4 cup orange juice
3/4 cup milk


Preheat oven to 350 degrees F. Place 1/4 cup butter in a 9 inch round or 8 inch square baking pan and put in the oven until the butter is melted. Remove from the oven and stir in the brown sugar and 1 tablespoon orange juice. Arrange rhubarb in rows in the sauce. Make 2 layers of rhubarb.

In a medium bowl or food processor mix the flour, baking powder, salt and white sugar. Cut in 1/3 cup butter until the size of small peas. Mix egg, 1/4 cup orange juice and milk together. Add to the dry ingredients and mix or process until just combined. Spread batter over the rhubarb. Push it out to touch all sides of the pan and completely cover the rhubarb.

Bake for 30 to 35 minutes. Test the centre of the cake with a cake tester or toothpick to ensure that it is cooked through. Cool on a rack for 10 minutes, then invert the pan over a serving plate and carefully turn it out. Serve warm.
If you like this book please share to your friends :
NEXT BOOKS

Canadian - Butter Tart Canadian - Butter Tart

Canadian - Butter Tart
1 c currants or raisins 1 c brown sugar 2 eggs, slightly beaten 1/4 c melted butter 1 tsp vanilla 1 tbsp corn syrup 15 to 24 ready made tart shells, unbaked Preheat oven to 350° F.Have pastry or tart shells ready (15 large tart shells for 24 small ones). Combine filling ingredients and spoon into shells. Bake for 15 - 20 min. until pastry is golden.Don't over cook.
PREVIOUS BOOKS

Cakesandfrostings - Upside-down -  Pineapple Upside Down Cake By Jgarcia Cakesandfrostings - Upside-down - Pineapple Upside Down Cake By Jgarcia

Cakesandfrostings - Upside-down -  Pineapple Upside Down Cake By Jgarcia
8 oz. can pineapple slices 3 Tbsp. butter or margarine 1/2 c. brown sugar 4 maraschino cherries, halved 1/3 c. shortening 1/2 c. sugar 1 egg 1 tsp. vanilla 1 c. flour 1 1/4 tsp. baking powder 1/4 tsp. salt Drain pineapple, reserving syrup. Halve pineapple slices. In 8" square pan, melt butter or margarine. Add brown sugar and 1 Tbsp. of reserved pineapple syrup. Add water to remaining syrup to make 1/2 c. Arrange pineapple on bottom of pan. Place cherry half in center of each slice. Cream together shortening and sugar until light. Add egg and vanilla. Beat until
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT