Print

Rhubarb Upside Down Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Rhubarb Upside Down Cake is a delightful dessert featuring a tangy rhubarb topping baked beneath a moist, lemon-infused cake. The rhubarb's natural tartness is balanced by brown sugar and buttery goodness, creating a beautifully caramelized topping once inverted. Perfect for spring or summer gatherings, this cake pairs wonderfully with a scoop of vanilla ice cream for a comforting treat.

Ingredients

Rhubarb Topping

  • 3 cups fresh rhubarb (2-3 medium stalks, chopped)
  • 1 ½ tablespoons all-purpose flour
  • ¼ cup butter, melted
  • ½ cup brown sugar

Cake Batter

  • ¾ cup granulated sugar
  • ¼ cup butter, melted
  • 1 large egg
  • 1 tablespoon lemon juice + zest from 1 lemon
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • ⅔ cup milk

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the ingredients.
  2. Prepare Rhubarb Mixture: In a small bowl, toss the chopped rhubarb with 1 ½ tablespoons of all-purpose flour. This helps absorb excess moisture during baking.
  3. Assemble Topping: Pour ¼ cup of melted butter into a 9-inch round baking pan. Sprinkle the ½ cup brown sugar evenly over the butter. Arrange the floured rhubarb mixture on top of the brown sugar, spreading it out evenly.
  4. Make Batter: In a mixing bowl, combine ¾ cup granulated sugar and ¼ cup melted butter. Stir in the egg, lemon juice, and lemon zest until smooth.
  5. Combine Dry Ingredients: In a separate small bowl, mix together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and a pinch of salt.
  6. Mix Batter: Gradually add the dry flour mixture alternately with the ⅔ cup milk to the butter and sugar mixture. Stir gently just until the batter is combined without overmixing.
  7. Assemble Cake: Spread the batter evenly over the rhubarb layer in the pan, covering the fruit completely.
  8. Bake: Place the pan in the preheated oven and bake for 32-36 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving platter so that the rhubarb topping is on top.
  10. Serve: Serve the cake warm, optionally accompanied by a scoop of vanilla ice cream for an extra indulgence.

Notes

  • Using fresh rhubarb is essential for the best flavor; frozen rhubarb may release too much liquid.
  • Do not overmix the batter to keep the cake tender and light.
  • If you prefer, add a pinch of cinnamon or nutmeg for a warm spice note.
  • The cake is best served warm but can be stored covered at room temperature for up to 2 days.
  • Ensure to let the cake cool slightly before inverting, as it will be very hot and the topping could stick.

Find it online: https://cozyplatter.com/rhubarb-upside-down-cake-recipe/