Rhubarb Mandarin Skillet Upside Down Cake
A gorgeous easy upside down cake that you can whip up in no time.
Ingredients
- 8 Tbsp. butter divided
- 3/4 cup brown sugar
- 3 mandarins peeled and cut in half through the sections so that each orange slice is cut in half
- 1 cup rhubarb cut into chunks
- 1 1/4 cup flour
- 1 1/2 tsp. Epicure Poudre Douce or a blend of 1/2 tsp. cinnamon, 1/4 tsp cloves, and 2 tsp. ginger
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk or as I did 1 Tbsp. lemon juice added to a cup measure and then filled with half and half cream, let stand for 5 min. until curdled
- 1 tsp. pure vanilla extract
Instructions
- Preheat oven to 350F. Melt the butter and set aside 2 Tbsp. Place 6 Tbsp. in a 10" skillet.
- Toss together the mandarins, rhubarb, and Poudre douce and place over the butter in the skillet.
- Cover the fruit with the brown sugar, set aside.
- With a whisk mix the flour, sugar, soda, and salt together. With a wooden spoon stir in the remaining 2 Tbsp. butter, buttermilk, and vanilla.
- Mix well until combined. Pour the batter over the fruit.
- Bake for 25 to 35 min. until set and golden brown on top and completely set.
- Cool in the skillet for 5 min. and then invert onto a serving plate. Serve with ice cream or fresh whipped cream.
- Recipe adapted from ChinDeep
Nutrition
Serving: 1Calories: 276kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 32mgSodium: 616mgFiber: 2gSugar: 22g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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