Description
Rhubarb upside down cake brings sweet-tart magic to dessert tables with its rustic charm and seasonal allure. Crimson rhubarb nestled in a buttery caramel base promises delightful moments you’ll savor with each tender, golden slice.
Ingredients
Scale
Main Ingredients:
- 2 cups rhubarb, chopped into 1-inch pieces (473.18 ml)
- 1 1/2 cups all-purpose flour (188 g)
- 1/2 cup unsalted butter, softened (113 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1/2 cup sour cream (120 ml)
- 1/2 cup milk (120 ml)
Sweeteners and Binding Agents:
- 1/2 cup brown sugar, packed (100 g)
- 1/4 cup unsalted butter, melted (57 g)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Dry Ingredients and Seasonings:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch of salt
Instructions
- Heat the oven to 350°F (175°C), positioning the rack in the center of the oven for even baking.
- Thoroughly coat a 9-inch round cake pan with butter or non-stick cooking spray, ensuring complete coverage to prevent sticking.
- Arrange rhubarb pieces in an attractive, overlapping pattern across the bottom of the prepared pan, creating a visually appealing base for the cake.
- Sprinkle brown sugar evenly over the rhubarb, which will caramelize during baking and create a rich, golden topping.
- In a separate mixing bowl, combine the dry cake ingredients, whisking thoroughly to eliminate any potential lumps and ensure uniform distribution.
- In another bowl, cream together butter and sugar until the mixture becomes light, fluffy, and pale in color, indicating proper aeration.
- Gradually incorporate eggs into the butter mixture, mixing well after each addition to maintain a smooth, cohesive batter.
- Alternately fold the dry ingredients and milk into the wet mixture, being careful not to overmix, which could result in a dense cake.
- Gently pour the cake batter over the prepared rhubarb layer, carefully spreading it to create an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the pan for 10-15 minutes, which helps the caramelized topping set.
- Carefully invert the cake onto a serving plate, allowing the rhubarb topping to beautifully display itself on top of the cake.
Notes
- Select rhubarb stalks that are firm, bright red, and free from blemishes for the best flavor and texture in your cake.
- Slice rhubarb into uniform pieces to ensure even cooking and a consistent appearance throughout the dessert.
- Toss rhubarb with a bit of sugar before arranging in the pan to help draw out excess moisture and prevent a soggy cake bottom.
- Consider adding a sprinkle of ground cinnamon or orange zest to the rhubarb layer for an extra depth of flavor that complements the tangy fruit.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 24 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg