Roasted-Ginger-and-Rhubarb-Upside-Down-Cake
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Roasted Ginger and Rhubarb Upside Down Cake

Looking for some deliciously unexpected dessert ideas? This heavenly upside down cake is sure to become a family favourite in no time.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Makes: 8 servings
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All You Need

  • 3/4 cup (1 1/2 sticks) butter, divided
  • 3/4 cup (175 mL) milk
  • 1 1/2 tsps (7 mL) McCormick® Organic Pure Madagascar Vanilla Extract
  • 1 3/4 cups (425 mL) sugar
  • 1 tbsp (15 mL) McCormick® Gourmet Roasted Ground Ginger
  • 1 tsp (5 mL) McCormick® Gourmet Saigon Cinnamon
  • 1 pear, peeled, cored and cut into 20 slices
  • 2 cups (500 mL) fresh or thawed frozen rhubarb pieces (1/2 in/1 cm pieces)
  • 1 1/2 cups (375 mL) flour
  • 1 tsp (5 mL) baking powder
  • 3 eggs

Instructions

  1. Preheat oven to 350°F (175°C). Microwave ½ cup (125 mL) of the butter and milk in medium microwavable bowl on HIGH 1 ½ minutes or until butter is melted. Cool to room temperature. Mix sugar, ginger and cinnamon in medium bowl. Set aside. Place remaining ¼ cup (50 mL) butter in 9 in (22 cm) round cake pan with 2 in (5 cm) sides. Place pan in oven 2 to 3 minutes or until butter is melted. Sprinkle ¾ cup (175 mL) of the sugar mixture evenly over butter. Arrange pear slices, then rhubarb pieces evenly in pan. Set aside.

  2. Mix flour and baking powder in medium bowl. Set aside. Beat eggs, remaining sugar mixture and vanilla in large bowl with electric mixer on high speed 5 minutes or until very thick and pale in color, scraping sides of bowl occasionally. Gradually add flour mixture alternately with milk mixture, beating on low speed after each addition until smooth. Pour evenly over pear and rhubarb in pan

  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Invert onto cake platter. Serve warm or cool

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