Fresh Rhubarb Upside Down Cake
Dive into the sweet-tart bliss of this Fresh Rhubarb Upside Down Cake, a show-stopping dessert that’s as beautiful as it is delicious. Perfectly balancing the bright tang of rhubarb with a rich, buttery cake, this recipe creates a caramelized topping that will have you swooning from the very first bite. With simple ingredients like fresh rhubarb, vanilla, and whole milk, the cake comes together in under an hour, making it an ideal treat for any gathering or weeknight indulgence. Serve it warm and pair it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate every bite of this seasonal favorite. Whether you're a rhubarb lover or exploring the ingredient for the first time, this dessert is guaranteed to become a staple in your recipe collection.
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Recipe Information
Ingredients
- 3 cups rhubarb (trimmed and cut into 1-inch pieces)
- 0.75 cup granulated sugar (for topping)
- 4 tablespoons unsalted butter (for topping)
- 0.5 cup unsalted butter (softened, for cake batter)
- 0.75 cup granulated sugar (for cake batter)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.33 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Prepare the rhubarb topping: In a small saucepan, melt 4 tablespoons of butter over medium heat. Add 0.75 cup of granulated sugar and stir until dissolved. Pour this mixture into the prepared pan, spreading it evenly. Arrange the rhubarb pieces on top of the butter-sugar mixture in a single layer, covering the entire bottom of the pan.
In a large mixing bowl, cream together 0.5 cup of softened butter and 0.75 cup of sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently spread the batter over the rhubarb in the prepared pan, smoothing it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Peel off the parchment paper gently.
Serve warm or at room temperature. Optionally, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 419.1 g | 152% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 309.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 595 mg | 46% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1719 mg | 37% | |
*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.
