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Rhubarb Upside-Down Cake – Sweet & Caramelized

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Rhubarb Upside-Down Cake is a sweet and tangy dessert featuring caramelized rhubarb baked beneath a soft vanilla cake. Once flipped, the glossy fruit topping creates a beautiful and flavorful spring dessert.

Ingredients

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  • For the Topping:
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 3 cups fresh rhubarb, sliced into 1-inch pieces
  • For the Cake Batter:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Pour melted butter into the bottom of the pan and sprinkle brown sugar evenly over it.
  3. Arrange sliced rhubarb in a single layer over the sugar mixture.
  4. In a mixing bowl, cream softened butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. In a separate bowl, whisk together flour, baking powder, and salt.
  7. Gradually add dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
  8. Spoon batter over the rhubarb layer and spread evenly.
  9. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool for 10–15 minutes, then carefully invert the cake onto a serving plate.
  11. Serve warm or at room temperature.

Notes

  • Flip the cake while it is still slightly warm to prevent sticking.
  • Do not overmix the batter to keep the cake light and tender.
  • If using frozen rhubarb, use directly from frozen and reduce added moisture.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze tightly wrapped for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/rhubarb-upside-down-cake/