Topsy Turvy Nutty Rhubarb Cake
Delight your taste buds with this indulgent Topsy Turvy Nutty Rhubarb Cake, a stunning upside-down cake that combines the tartness of rhubarb, the warmth of caramelized brown sugar, and the crunch of chopped pecans for an irresistible dessert experience. The buttery caramel sauce forms a luscious, golden topping that perfectly complement the soft, fluffy vanilla cake beneath. With a quick prep time of just 20 minutes, this impressive treat is ideal for springtime gatherings or whenever rhubarb season is in full swing. The unique twist of an upside-down presentation makes every slice a showstopper, while the combination of earthy nuts and vibrant fruit ensures a flavor-packed bite every time. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence!
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Recipe Information
Ingredients
- 300 grams rhubarb
- 100 grams light brown sugar
- 60 grams unsalted butter
- 180 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters milk
- 60 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- 50 grams chopped pecans
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
Trim and slice the rhubarb into 1-inch (2.5 cm) pieces. Set aside.
In a small saucepan, melt the unsalted butter (60 grams) over medium heat. Add the light brown sugar (100 grams) and stir until combined and slightly bubbly. Pour the mixture evenly into the prepared cake pan.
Scatter the rhubarb pieces and chopped pecans (50 grams) over the brown sugar mixture, spreading evenly to cover the bottom of the pan.
In a medium bowl, whisk together the all-purpose flour (180 grams), granulated sugar (150 grams), baking powder (2 teaspoons), and salt (0.5 teaspoons).
In another bowl, whisk together the milk (120 milliliters), vegetable oil (60 milliliters), vanilla extract (1 teaspoon), and egg (1).
Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Pour the batter evenly over the rhubarb and nuts in the cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake 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.
Remove the parchment paper and let the cake cool completely before slicing and serving.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2272 mg | 99% | |
| Total Carbohydrate | 457.6 g | 166% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 302.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 532 mg | 41% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1500 mg | 32% | |
*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.
