Join staff from the Whyte Museum of the Canadian Rockies as we launch our newest series, Cooking with Catharine. Staff will pull recipes directly from our founder, Catharine Robb Whyte's recipe box and recreate delicious savoury and sweet dishes. In this episode, Collections Cataloguer, Amie Lalonde shows us how to bake a Rhubarb Upside-down Cake.
3 cups rhubarb, cut in 1 inch pieces
10 marshmallows, cut in half
3/4 cup sugar
1/2 cup shortening
1 cup sugar
1 3/4 cups sifted enriched flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Heavy cream, whipped
Preheat oven to 350°C
Step 1: Arrange rhubarb in bottom of heavy 10-inch skillet. Add marshmallows and 3/4 cup sugar.
Step 2: Cream together shortening and 1 cup of sugar.
Step 3: Beat in eggs, one egg at a time to the wet mixture.
Step 4: Sift together the dry ingredients and add alternatively with milk, stirring until smooth after each addition.
Step 5: Spread over rhubarb and bake!
Bake for 40-50 minutes, let cool 5 minutes.
Gently loosen the edge from the skillet with a knife.
Invert serving plate over the skillet and turn upside down (Careful, it may still be hot!)
Beat the heavy cream with sugar and serve on top!