Name: Cranberry Rhubarb Upside-Down Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1/2 cup quick-cooking oats -; 2/3 cup boiling water -; 2 tablespoons butter, melted -; 1/3 cup plus 1/2 cup packed brown sugar, divided -; 1 cup fresh or frozen cranberries, coarsely chopped -; 1 cup chopped fresh or frozen rhubarb -; 1 egg -; 1/2 cup sugar -; 1/4 cup canola oil -; 1 cup all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon ground cinnamon -; 1/4 teaspoon salt -; 1/4 cup chopped walnuts, toasted -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Rhubarb Upside-Down Cake

1. 1/2 cup quick-cooking oats -

2. 2/3 cup boiling water -

3. 2 tablespoons butter, melted -

4. 1/3 cup plus 1/2 cup packed brown sugar, divided -

5. 1 cup fresh or frozen cranberries, coarsely chopped -

6. 1 cup chopped fresh or frozen rhubarb -

7. 1 egg -

8. 1/2 cup sugar -

9. 1/4 cup canola oil -

10. 1 cup all-purpose flour -

11. 1 teaspoon baking powder -

12. 1/2 teaspoon ground cinnamon -

13. 1/4 teaspoon salt -

14. 1/4 cup chopped walnuts, toasted -

How to cook deliciously - Cranberry Rhubarb Upside-Down Cake

1. Stage

Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb.

2. Stage

In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit.

3. Stage

Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.