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Rhubarb Upside Down Cake

Irresistibly Sweet Rhubarb Upside Down Cake Recipe

Discover the delightful taste of Rhubarb Upside Down Cake—a moist dessert that brings a nostalgic touch to spring gatherings.
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Prep Time 20 minutes
Cook Time 36 minutes
Cooling Time 20 minutes
Total Time 1 hour 16 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups Fresh Rhubarb Choose crisp, bright stalks.
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 0.5 cups Unsalted Butter Must be at room temperature.
  • 0.75 cups Brown Sugar Adds caramel flavor.
  • 0.5 cups Granulated Sugar Adjust to taste.
  • 1 large Egg Can use a flax egg for vegan.
  • 2 tablespoons Lemon Juice Adds brightness.
  • 1 tablespoon Lemon Zest For added flavor.
  • 2 teaspoons Baking Powder Ensure freshness.
  • 0.5 cups Milk Use dairy-free for lactose free.
For the Topping
  • 0.25 cups Butter Must be melted.
  • 0.5 cups Brown Sugar Distribute evenly with rhubarb.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather ingredients and equipment.
  2. Toss fresh rhubarb with a tablespoon of flour in a small bowl.
  3. Pour melted butter into the cake pan, sprinkle brown sugar, and arrange rhubarb.
  4. In a medium bowl, mix remaining melted butter, granulated sugar, and brown sugar.
  5. Add egg and lemon juice, stirring until smooth.
  6. In another bowl, whisk flour, baking powder, lemon zest, and salt.
  7. Gradually add dry ingredients to wet ingredients, alternating with milk.
  8. Spread batter over the rhubarb topping in the pan.
  9. Bake for 32-36 minutes until golden brown and toothpick comes out clean.
  10. Cool for 15-20 minutes before inverting onto a serving platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Choose fresh, crisp rhubarb for the best flavor and presentation. Allow baked cake to cool briefly before inverting for optimal results.

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