Description
This Easy Rhubarb Upside-Down Cake is a simple yet stunning dessert featuring tart rhubarb caramelized in brown sugar, topped with a moist and buttery vanilla cake
Ingredients
Scale
- 1½ cups chopped fresh rhubarb
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted (for topping)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Melt the butter and pour it into a 9-inch round cake pan. Spread the brown sugar evenly on top of the butter, then layer the chopped rhubarb over the sugar.
- In a separate bowl, combine the flour, baking powder, and salt. In another bowl, cream the softened butter with granulated sugar until it is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for enhanced flavor.
- Gradually add the flour mixture and milk to your butter mixture, starting and ending with the flour. Mix gently until just combined. Pour the batter over the rhubarb layer and smooth it out.
- Place the pan in the oven and bake for 40 to 45 minutes. Check for doneness with a toothpick; it should come out clean. Once baked, let it cool in the pan for about 10 minutes before flipping it onto a serving plate. This cake can be enjoyed warm or at room temperature
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8 slices
- Calories: 250 kcal per serving