Rhubarb Upside Down Cake
Delight your taste buds with this luscious Rhubarb Upside Down Cake, a perfect blend of tart and sweet flavors that’s sure to impress. Featuring tender, caramelized rhubarb nestled atop a soft, buttery vanilla cake, this recipe transforms a humble springtime ingredient into a show-stopping dessert. The rhubarb forms a vibrant, jewel-toned topping thanks to a rich brown sugar and butter caramel layer that infuses every bite with decadent flavor. With only 20 minutes of prep time, it’s surprisingly easy to whip up, yet elegant enough for any occasion. Serve it slightly warm or at room temperature, and pair with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat. Perfect for dinner parties, holidays, or a simple treat to savor at home, this rhubarb upside down cake combines rustic charm with a sophisticated finish.
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Recipe Information
Ingredients
- 500 grams rhubarb stalks
- 115 grams unsalted butter
- 150 grams brown sugar
- 150 grams granulated sugar
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 large eggs
- 120 milliliters whole milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
Trim and cut the rhubarb stalks into 1-inch pieces. Set aside.
In a small saucepan, melt 50 grams of the butter over medium heat. Once melted, add the brown sugar and stir until the sugar has dissolved and the mixture becomes a thick caramel-like consistency. Pour this mixture evenly into the prepared cake pan.
Arrange the rhubarb pieces on top of the caramel mixture in a single layer. Try to pack them tightly together for even coverage.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large mixing bowl, beat the remaining 65 grams of butter and the granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the cake batter over the rhubarb layer in the prepared pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then, run a knife around the edges of the cake pan to loosen it. Invert the cake onto a serving plate, carefully lifting off the pan to reveal the rhubarb topping.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 489.6 g | 178% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 313.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 825 mg | 63% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2356 mg | 50% | |
*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.
