Easy Rhubarb Upside Down Cake
Discover the perfect balance of sweet and tangy with this **Easy Rhubarb Upside Down Cake**, a delightful twist on a classic dessert. Featuring a vibrant layer of caramelized rhubarb that beautifully complements the buttery, tender vanilla cake base, this recipe is as stunning as it is simple. With just 20 minutes of prep time, this seasonal favorite comes together effortlessly, making it ideal for weeknight desserts or casual gatherings. The key ingredients, like fresh rhubarb and a rich homemade batter, ensure every bite is bursting with flavor. Serve it slightly warm, topped with whipped cream or a scoop of vanilla ice cream, for a show-stopping treat that celebrates the bright, tart goodness of rhubarb. Perfect for spring baking, this easy upside down cake is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups fresh rhubarb, chopped into 1-inch pieces
- 0.75 cup granulated sugar (for topping)
- 0.25 cup unsalted butter, melted (for topping)
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened (for cake)
- 0.75 cup granulated sugar (for cake)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small mixing bowl, combine the chopped rhubarb, 3/4 cup granulated sugar (for topping), and 1/4 cup melted butter (for topping). Stir until the rhubarb is evenly coated.
Spread the rhubarb mixture evenly across the bottom of the prepared cake pan, ensuring there are no gaps.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together 1/2 cup softened butter (for cake) and 3/4 cup granulated sugar (for cake) using an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk (beginning and ending with the dry ingredients). Mix gently until just combined, being careful not to overmix.
Pour the batter evenly over the rhubarb mixture in the pan, using a spatula to spread it out if necessary.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges to loosen it. Place a serving plate upside down over the pan, carefully invert the cake, and lift off the pan to reveal the rhubarb topping.
Allow the cake to cool for an additional 10-15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 466.9 g | 170% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 310.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 614 mg | 47% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1709 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
