Rhubarb Upside-Down Cake
Indulge in the delightful flavors of Rhubarb Upside-Down Cake, a perfect blend of tart rhubarb and buttery sweetness. This easy-to-make dessert features a stunning inverted presentation, showcasing caramelized rhubarb that not only looks impressive but also enhances the cake’s flavor. Ideal for brunch, afternoon tea, or as a comforting dessert, this cake is sure to be a hit at any gathering. With minimal prep time and straightforward steps, you’ll have this delicious treat on your table in no time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1½ cups chopped fresh rhubarb
- ½ cup brown sugar
- ¼ cup unsalted butter (melted)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9-inch round cake pan, combine melted butter and brown sugar; layer the chopped rhubarb evenly on top.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat softened butter and granulated sugar until fluffy; add eggs one at a time and stir in vanilla.
- Alternate adding the flour mixture with milk to the wet mixture until just combined.
- Pour batter over rhubarb layer; smooth the top.
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before inverting onto a serving plate.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 235
- Sugar: 17g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://epichistorian.com/rhubarb-upside-down-cake/