Aged Cheddar Rhubarb Upside-Down Cake
With full-bodied aged cheddar and tart rhubarb, you can't go wrong with this fluffy, moist cake as a spring or summertime treat.
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- Aged Cheddar Rhubarb Upside-Down Cake recipes
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Ingredients
- 4 cups chopped rhubarb (about 1 pound)
- 1 1/2 cups sugar, divided
- 1/2 cup packed brown sugar, divided
- 1 to 2 drops red food coloring, optional
- 3/4 cup (1 1/2 sticks) butter, softened
- 3 large eggs, room temperature
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 6 ounces Deer Creek® 1 Year Select Specialty Cheddar cheese, finely shredded (about 1 1/2 cups)
- Sweetened whipped cream
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