Upside Down Rhubarb Cake
Indulge in the perfect balance of tart and sweet with this Upside Down Rhubarb Cake, a show-stopping dessert that’s as beautiful as it is delicious. Featuring tender slices of fresh rhubarb caramelized in a buttery brown sugar glaze, this cake is baked upside down for a stunning presentation once flipped. The moist vanilla cake batter, enriched with whole milk and a hint of pure vanilla extract, perfectly complements the tangy rhubarb topping. With just 20 minutes of prep time, the recipe is easy to follow, making it ideal for both special occasions and casual gatherings. Serve it warm or at room temperature for a treat that’s guaranteed to impress with its unique flavor and elegant simplicity. Perfect for rhubarb lovers and fans of classic desserts, this recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 cups Rhubarb
- 8 tablespoons Unsalted butter
- 0.75 cup Brown sugar
- 1 cup Granulated sugar
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 0.5 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.
Wash and trim the rhubarb, slicing it into 1-inch pieces. Set aside.
In a small saucepan, melt 4 tablespoons of butter over medium heat. Stir in the brown sugar and cook until it dissolves and becomes a smooth caramel sauce, about 2-3 minutes.
Pour the caramel sauce into the prepared cake pan and evenly spread it across the bottom. Arrange the sliced rhubarb over the caramel in a single, tightly packed layer.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the remaining 4 tablespoons of butter and granulated sugar together until light and fluffy, about 2-3 minutes, using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Pour the cake batter over the rhubarb layer in the pan, spreading it 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.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to loosen it, then invert the cake onto a serving plate.
Allow the cake to cool for an additional 15 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1531 mg | 67% | |
| Total Carbohydrate | 579.3 g | 211% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 415.8 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 870 mg | 67% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2362 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.
