This Rhubarb Pineapple Upside Down Cake is a perfect combination of tangy rhubarb and sweet pineapple, all baked into a moist and fluffy cake. It's a crowd-pleaser that is sure to impress at any gathering or special occasion.
Ingredients
- 1 cup of chopped rhubarb
- 1 can of pineapple slices
- 1/2 cup of unsalted butter
- 1 cup of brown sugar
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of granulated sugar
- 1/2 cup of unsweetened applesauce
- 2 eggs
- 1 teaspoon of vanilla extract
Directions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a saucepan, melt the butter and brown sugar over low heat until the sugar is dissolved. Pour this mixture into the cake pan, spreading it evenly.
- Arrange the pineapple slices on top of the sugar mixture, then sprinkle the chopped rhubarb over the pineapple.
- In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the granulated sugar, applesauce, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Pour the batter over the pineapple and rhubarb in the cake pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!
