Rhubarb Upside-Down Cake
To make this rhubarb cake healthy:
- We use whole-wheat pastry flour, which has all the health benefits of whole grains
- We beat egg whites and fold them into the cake to keep it light and moist without added fat and calories.
- We add ground nuts to the cake, giving it richness and great flavor along with vitamins, minerals and heart-healthy unsaturated fats.
- We use 3 whole cups of rhubarb, which has plenty of fiber, vitamin C, magnesium and potassium.
If you want to try your hand at another upside-down dessert, consider:
Peach-Bourbon Upside-Down Cake Bake this Southern-inspired, moist and fruity cake when peaches are plentiful—from late June through July.
Pineapple Upside-Down Cake Top down is the way to go for a gooey pecan-filled pineapple cake.
Cherry-Almond Upside-Down Cake Cherries have a natural affinity with almonds; here they unite in a delicious upside-down cake.
Plum-Almond Upside-Down Cake Jewel-like plums are beautiful in this almond-flavored upside-down cake.
By Jessie Price
EatingWell food editor Jessie Price’s professional background in food started when she worked in restaurant kitchens in the summers during college. She started out testing recipes for EatingWell and then joined the staff here full-time in 2004 when she moved to Vermont from San Francisco.
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