Rhubarb Pineapple Upside-Down Cake Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by S. White
Reviewed: Mar. 4, 2008
My whole family loved this - even better than traditional pineapple upside-down cake. I used what rhubarb we had, which ended up being about 2 cups instead of 3, and found that 1 hour at 350 was a little much. Next time I'll try 1 hour at 325 or 50 minutes at 350.
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Cooking Level: Intermediate

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Reviewed: Jun. 24, 2007
De-lish! My brother-in-law loves this recipe. Didn't use as much rhubarb and used a bigger box of gelatin b/c it's all I had. Good stuff!
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Reviewed: Jun. 8, 2007
definitely a keeper!!!!!! Had a lot of requests for the recipe...many didn't realize it was rhubarg.
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Photo by Laura
Reviewed: May 16, 2006
This is a delicious recipe! I was a little worried about the rhubarb being fully cooked so I went a head & poached it in boiling water for 10 minutes to make sure it was soft. (I had a pie not turn out so great before when I didn't know about poaching rhubarb.) This cake is beautiful! Some of the topping stuck to the bottom of the pan when I flipped it over but it came off easy & I just spread it right back on top of the cake. I also garnished the cake with pineapple rings since this is for Nana's 85th birthday. Thanks for the great recipe! A Keeper!
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Photo by Laura

Cooking Level: Expert

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