Rhubarb Upside-Down Pie

Votes: 2

Time: 2 hours 35 minutes
Complexity: easily
Servings: 8 - 10

Celebrate the spring harvest with this wonderfully moist rhubarb pie, made with minimal fuss. Rhubarb is one of the first to appear in your garden, making it perfect for delicious seasonal baking. Simply chop it, mix it with spices, sugar, and honey, and spread it in the bottom of a pan. Top with a quick batter made from store-bought yellow sponge mix. When the pie is done, simply invert it onto a serving plate, and what was in the bottom of the pan will reveal a delicious, gooey, sweet-and-tart rhubarb topping nestled atop a fluffy sponge. Serve warm, topped with whipped cream or a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cups rhubarb, sliced diagonally (4 cm each)
3/4 cup sugar
1/4 cup honey
1 tbsp lemon juice
2 teaspoons fresh thyme leaves
0.5 tsp ground cinnamon
0.5 tsp ground ginger
1/4 teaspoon salt
1 teaspoon vanilla paste
1 package of yellow sponge cake mix
Whipped cream sweetened with vanilla paste, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rhubarb, cake mix, vanilla paste, lemon juice, honey, ground ginger, thyme, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 9-inch square baking pan with cooking spray.
In a bowl, combine rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt, and vanilla extract. Let stand at room temperature for about 1 hour.

Mix the crust dough according to the package directions. Spread the rhubarb mixture into the bottom of the prepared pan, reserving half of the juices in the bowl and adding the other half to the pan. Spread the rhubarb and juices evenly, then pour the dough over the rhubarb.
Bake until golden brown, 50 minutes to 1 hour. Let cool for at least 10 minutes, then invert the pie onto a cutting board. Serve warm with whipped cream and rhubarb syrup.

Categories:

recipe / Summer dishes / Spring dishes / Desserts / Cupcakes, biscuits / Sweet pies, tarts and casseroles / / Geoffrey Zakarian