Description
Rhubarb upside-down cake is a delightful dessert that combines the tartness of fresh rhubarb with a moist, buttery cake. This visually stunning treat, adorned with caramelized rhubarb, fills your kitchen with an irresistible aroma, making it perfect for spring gatherings or cozy family dinners. Every slice offers a beautiful presentation and a burst of flavor, ensuring this cake will become a cherished favorite among friends and family.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a round baking dish.
- In a saucepan over medium heat, melt half the butter with half the sugar. Stir in rhubarb until coated and spread evenly in the baking dish.
- In a bowl, cream remaining butter with remaining sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In another bowl, whisk flour and baking powder together. Fold into wet ingredients until just combined.
- Pour batter over prepared rhubarb mixture evenly.
- Bake for 30-35 minutes or until golden brown; let cool slightly before inverting onto a serving plate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg