Description

Rhubarb upside-down cake is a delightful dessert that expertly balances the tartness of fresh rhubarb with a rich, caramelized topping and fluffy cake. This nostalgic treat brings back fond memories of family gatherings and sunny afternoons in the kitchen. With its stunning presentation and irresistible flavor, this cake will impress your guests and quickly become a cherished favorite.

Ingredients

Scale

2 cups fresh rhubarb, chopped
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1 cup all-purpose flour
2 tsp baking powder
2 large eggs, room temperature
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and prepare a round baking dish or cast-iron skillet.
In a bowl, mix chopped rhubarb with 1/2 cup granulated sugar and set aside.
In the baking dish over medium heat, melt the butter and stir in brown sugar until it forms a caramel mixture. Spread the sugared rhubarb evenly over this layer.
In a separate bowl, whisk together flour and baking powder. Cream remaining butter with the other 1/2 cup of granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla extract. Gradually mix in dry ingredients.
Pour the batter over the rhubarb mixture and bake for 40-45 minutes or until golden brown.
Allow cooling slightly before flipping onto a serving plate. Serve warm with whipped cream or vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 290
Sugar: 25g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: - For added flavor, consider sprinkling cinnamon or nutmeg into the batter. - You can substitute rhubarb with fruits like peaches or plums for variations. - Store leftovers in an airtight container at room temperature for up to three days.