peach rhubarb skillet upside down cake

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Oh my…what a lovely day spent with family. My grandparents (Darling and Papa) drove down from the Twin Cities  for my grand girl Chloe’s birthday party today. We certainly had a full house. For lunch, picnic fare: Fried chicken, potato salad, tea sandwiches, Caesar salad, pickles and olives, Arnold Palmers…and birthday cake, of course! So after all of the cooking, photo taking, eating, present opening and conversation, I’m a little worn out. Ready to enjoy a relaxing evening on the deck with Jeff and Gracie.

Before I head outside I’m going to share an easy, delicious way for you to use up some of your rhubarb (if you have any.) If you don’t, no worries. Just substitute another half cup of the peaches for the rhubarb….or maybe some raspberries? Hmmmmm….that would be good too.

~ preheat oven to 350 degrees F. ~

8 Tablespoons butter, divided

3/4 cup brown sugar

3 peaches, cut into chunks

1/2 cup rhubarb, cut into chunks

1 and 1/4 cup AP flour

2/3 cup sugar

2 teaspoons ginger

1/2 teaspoon cinnamon

1/4 teaspoon cloves

2 teaspoons baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon pure vanilla extract

Melt the butter and set aside 2 Tablespoons. Place the other 6 Tablespoons in a 10 inch cast iron skillet. Mix the peaches, rhubarb, ginger, cinnamon and cloves together and sprinkle the fruit evenly over the melted butter in the skillet. Sprinkle the brown sugar evenly over the fruit. Place the flour, sugar, soda, salt, buttermilk, remaining 2 Tablespoons melted butter and vanilla in a mixing bowl. Mix well with a wire whisk until evenly combined. Pour the batter over the fruit. Bake at 350 degrees F. for 25 to 30 minutes, or until cake is golden and completely set. Cool cake for 5 minutes before carefully inverting it over a cake plate and removing it from skillet. Serve with ice cream or fresh whipped cream!



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  11 comments for “peach rhubarb skillet upside down cake

  1. June 20, 2013 at 6:53 pm

    That cake looks terrific! I cannot wait to make this recipe.

    • Melissa
      June 20, 2013 at 8:36 pm

      Yay! So happy you like the recipe, Lovely! enjoy and thanks for visiting me!

  2. June 20, 2013 at 7:15 pm

    Love it!! I may have to get jiggy with it and maybe do mandarins and more rhubarb as that is what I have hanging around. Looks delicious!!

    • Melissa
      June 20, 2013 at 8:36 pm

      Oohhhh! that sounds really good, Tara! Please let me know how your rendition turns out 🙂 thanks for visiting! xo

      • June 21, 2013 at 5:44 pm

        It turned out great, I am going to do a post and of course credit back to you. I did change it up quite a bit as to what I had on hand.

        • Melissa
          June 21, 2013 at 7:03 pm

          oh my gosh! yay! thanks for trying my recipe! 🙂 if you would, snap a photo and share it on ChinDeep facebook too! XO ~M

          • June 21, 2013 at 7:05 pm

            You betcha I will be sharing it on FB and everywhere, delish. Thanks for a great recipe.

          • Melissa
            June 21, 2013 at 7:07 pm

            My pleasure, Tara! so happy you like it 🙂 xo

  3. June 20, 2013 at 7:56 pm

    Sounds and looks delicious. Do I need to add the 2/3 cup of sugar to the flour mixture?

    • Melissa
      June 20, 2013 at 8:35 pm

      Hello there Lynda! Yes…you do 🙂 Thank you so much for pointing that out. I went into the recipe and fixed that. XO

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