Description
A tender upside-down cake with caramelized rhubarb topping and a soft buttery sponge, balancing tart and sweet flavors beautifully.
Ingredients
- 3 cups fresh rhubarb, cut into pieces
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 180°C (350°F) and grease a 9-inch round cake pan with parchment paper.
- Melt butter and sugar for the topping in a saucepan and pour into the pan.
- Arrange rhubarb evenly over the caramel mixture.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until light and fluffy, then add eggs one at a time.
- Mix in vanilla extract.
- Add dry ingredients alternating with milk until just combined.
- Pour batter over rhubarb and smooth the top.
- Bake for 40–45 minutes until a toothpick comes out clean.
- Cool for 10–15 minutes, then invert onto a serving plate.
Notes
- Mix strawberries with rhubarb for a sweeter variation.
- Add citrus zest for extra brightness.
- Ensure rhubarb is not too wet to avoid sogginess.
- Serve warm with whipped cream or ice cream.
- Store covered for up to 4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
