Description
This Rhubarb Upside-Down Cake is a sweet and tangy dessert that’s perfect for spring. The rhubarb caramelizes beautifully, creating a stunning and delicious treat.
Ingredients
Scale
- 1 1/2 pounds fresh rhubarb, trimmed and cut into 1-inch pieces
- 1/2 cup (1 stick) unsalted butter, plus more for greasing the pan
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Melt 1/2 cup butter in a saucepan. Stir in the brown sugar until dissolved. Pour this mixture into the prepared cake pan.
- Arrange the rhubarb pieces over the brown sugar mixture.
- In a large bowl, cream together the remaining butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Pour the batter over the rhubarb in the cake pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature.
Notes
- For a richer flavor, use brown butter instead of regular melted butter.
- You can add a teaspoon of cinnamon or a pinch of nutmeg to the cake batter for extra warmth.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g