Description
This Rhubarb Upside Down Cake is a delightful spring treat with a tangy rhubarb topping and a fluffy, moist cake base. The caramelized rhubarb adds a rich, buttery sweetness to each bite, making it a perfect dessert for any occasion!
Ingredients
Scale
For the Topping:
- 2 cups rhubarb, chopped into 1-inch pieces
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter or cooking spray. Set aside.
Make the Topping:
- In a bowl, toss the chopped rhubarb with brown sugar, melted butter, vanilla extract, and a pinch of salt. Spread the mixture evenly in the bottom of the prepared cake pan. Set aside.
Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract and lemon zest (if using).
- Alternate adding the dry ingredients with the sour cream and milk, starting and ending with the dry ingredients. Mix until just combined.
Assemble and Bake:
- Spoon the cake batter over the rhubarb topping in the pan. Use a spatula to smooth it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges. Carefully flip it onto a serving plate.
Serve:
- Allow the cake to cool slightly before slicing and serving. Top with whipped cream or vanilla ice cream, if desired.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.
- Freezing: This cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
- Optional Flavoring: Add a teaspoon of ground cinnamon or nutmeg to the batter for extra warmth and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 280
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg