Description
Indulge in the sweet-tart goodness of this Rhubarb Upside Down Cake, where tender rhubarb meets a buttery, caramelized topping over a moist vanilla cake. This delightful dessert is perfect for showcasing the flavors of spring.
Ingredients
Scale
Rhubarb Topping:
- 2 cups fresh rhubarb, diced into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
Cake Batter:
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- Prepare the rhubarb topping: Toss the chopped rhubarb with 1/2 cup granulated sugar and set aside. Pour melted butter in the cake pan and sprinkle brown sugar evenly. Spread the sugared rhubarb on top.
- Make the cake batter: Cream softened butter and remaining sugar until fluffy. Beat in eggs one at a time and add vanilla. In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the creamed mixture alternately with milk.
- Bake: Spread batter over rhubarb in the pan and bake for 40–45 minutes until a toothpick comes out clean from the center. Cool for 10 minutes, then invert onto a plate. Serve warm or at room temperature.
Notes
- Fresh rhubarb is recommended, but frozen can be used if thawed and drained properly.
- Pair this cake with whipped cream or vanilla ice cream for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
