Description
This rhubarb upside down cake features a sweet and tangy rhubarb topping with a moist, buttery cake base. It’s a delightful dessert that’s perfect for showcasing fresh rhubarb during the spring and summer months.
Ingredients
Scale
- 2 cups Fresh rhubarb, chopped
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
- 1/2 cup Brown sugar
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1/2 cup Milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the chopped rhubarb and 1/2 cup of granulated sugar. Set aside to macerate for about 10 minutes.
- In a separate bowl, mix the melted butter and brown sugar together until well combined. Pour this mixture into the bottom of a 9-inch round cake pan.
- Spread the macerated rhubarb evenly over the butter and brown sugar mixture in the cake pan.
- In another bowl, whisk together the flour, baking powder, salt, and remaining 1/2 cup of granulated sugar.
- In a separate mixing bowl, beat the eggs and add the vanilla extract and milk. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the cake batter over the rhubarb layer in the cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.
Notes
- Make sure to use fresh rhubarb for the best flavor and texture.
- You can substitute half of the rhubarb with strawberries for a delicious twist.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: rhubarb upside down cake, rhubarb cake recipe, upside down cake, spring dessert, rhubarb dessert