Lemony Rhubarb Upside Down Cake
Brighten up your dessert table with this irresistible Lemony Rhubarb Upside-Down Cake, a show-stopping treat where tangy, jewel-toned rhubarb meets the zesty sweetness of lemon. This homemade dessert features a luscious caramelized rhubarb topping that beautifully balances the tender, citrus-infused cake beneath. Perfect for spring or summer gatherings, this cake is made with simple pantry staples like all-purpose flour, butter, and fresh lemon juice, creating a harmonious blend of tart and sweet flavors. The recipe is surprisingly easy, with a buttery batter that comes together in minutes and bakes to golden perfection in just 45 minutes. Serve this stunning dessert plain or garnish with a dollop of whipped cream for an extra indulgence your guests won’t forget.
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Recipe Information
Ingredients
- 450 grams Fresh rhubarb
- 100 grams Granulated sugar (for caramelized topping)
- 60 grams Unsalted butter (for caramelized topping)
- 190 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 150 grams Granulated sugar (for cake batter)
- 115 grams Unsalted butter (softened)
- 2 units Large eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy release.
Trim the rhubarb stalks and cut them into 1-inch (2.5 cm) pieces. Set aside.
In a small saucepan, melt 60 grams of butter over medium heat. Stir in 100 grams of granulated sugar until fully dissolved. Pour this caramel mixture evenly into the bottom of the prepared cake pan.
Arrange the rhubarb pieces tightly over the caramel in a single layer, covering the bottom of the pan completely. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
In a large mixing bowl, cream together 115 grams of softened butter and 150 grams of granulated sugar until light and fluffy, about 2-3 minutes. Use an electric mixer if available.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry mixture to the wet mixture in three additions, alternating with the milk in two additions (beginning and ending with the dry mixture). Mix until just combined; do not overmix.
Pour the batter evenly over the rhubarb in the cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate.
Let the cake cool completely before slicing and serving. Optionally, garnish with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 33.1 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 232 mg | 5% | |
*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.
