Savor this delightful rhubarb upside down cake recipe that’s easy to make and perfect for any occasion. A sweet treat for everyone to enjoy!
Ingredients
Scale
2 cups of fresh rhubarb, chopped
1 cup of granulated sugar (for rhubarb topping)
1/4 cup of unsalted butter (for rhubarb topping)
1 1/2 cups all-purpose flour
1 cup granulated sugar (for cake)
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, melt the 1/4 cup of butter over medium heat, then add 1 cup of sugar and stir until combined. Add the chopped rhubarb and cook for about 5 minutes. Pour into a greased 9-inch round cake pan.
In a mixing bowl, cream together the 1/2 cup of softened butter and 1 cup of sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
Pour the cake batter over the rhubarb mixture in the pan and smooth the top with a spatula. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Once baked, cool the cake in the pan for about 10 minutes. Place a serving plate over the pan and carefully flip it over to display the rhubarb topping.
Notes
A delightful Rhubarb Upside Down Cake that is moist, fluffy, and balances the tanginess of rhubarb with the sweetness of the cake. Ideal for gatherings and special occasions.
