Description
Rhubarb Upside Down Cake is a delightful dessert that balances tart rhubarb with a sweet, fluffy cake. Perfect for spring, this classic and easy-to-make cake is delicious served warm with whipped cream or ice cream.
Ingredients
4 cups fresh rhubarb, chopped (can use frozen, thawed and drained)
¾ cup granulated sugar (for rhubarb base)
½ cup butter, softened
1 cup granulated sugar (for cake batter)
1 egg
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla extract
Instructions
- Mix chopped rhubarb with ¾ cup sugar and let sit 10 minutes to release juices. Grease a 9-inch round cake pan and arrange rhubarb mixture evenly on bottom.
- Cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla.
- Whisk flour, baking powder, and salt in separate bowl. Gradually add dry ingredients to wet, alternating with milk, stirring until combined.
- Spread batter evenly over rhubarb in pan.
- Bake at 350°F (175°C) for 35–40 minutes or until toothpick inserted comes out clean.
- Cool 5 minutes, then carefully invert cake onto serving plate.
Notes
Add cinnamon or ginger to batter for warm spice.
Substitute some rhubarb with strawberries for sweetness.
Top with toasted almonds or pecans before baking for crunch.
Serve with lemon glaze instead of whipped cream for extra zing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
