Rhubarb Pie Inverted

Rating: 3.33 / 5.00 (9 Votes)

Total time: 45 min



First, preheat the oven to 190 °C.

First peel the rhubarb stalks, remove woody parts and cut into pieces.

Cover the bottom of a cake springform pan with baking paper. Spread the rhubarb evenly on it and sprinkle with half of the sugar.

Cream the remaining sugar with the butter and lemon zest. Add one egg at a time.

Mix flour with cornstarch and baking powder and stir into butter mixture alternately with milk. Pour the rather liquid batter over the rhubarb.

Bake the cake on the second rack from the bottom for 45 minutes.

After removing, let the rhubarb cake cool for 10 minutes.

Then loosen the edge of the cake springform pan and turn the cake out onto a cake plate. Peel off the baking paper.

Sprinkle the cake with powdered sugar before serving.

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