Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake is a stunning dessert that perfectly balances the tartness of fresh rhubarb with a sweet, fluffy cake base. This delightful treat not only impresses visually with its caramelized rhubarb topping but also offers a wonderful harmony of flavors and textures. Perfect for spring gatherings or cozy family dinners, this easy-to-make cake fills your kitchen with a mouthwatering aroma, making it a favorite for both novice and experienced bakers alike. Whether served warm with whipped cream or enjoyed on its own, each slice promises to delight everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (for batter)
- 2 large eggs
- 2 tsp vanilla extract
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a round baking pan.
- Toss chopped rhubarb with 1/2 cup sugar in a bowl and set aside to marinate for about 15 minutes.
- In another bowl, cream together the softened butter and remaining 1 cup sugar until light and fluffy. Add eggs one at a time while mixing in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour half of the batter into the prepared pan, layer the marinated rhubarb evenly over it, then top with the remaining batter. Bake for 40-45 minutes or until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://simplyhomecooking.com/rhubarb-upside-down-cake/