Description

This Easy Rhubarb Upside-Down Cake is a simple and delicious way to enjoy the tart flavor of rhubarb with a sweet, moist cake. With a caramelized rhubarb base, the cake bakes perfectly to create a beautiful, irresistible treat.

Ingredients

2 cups chopped rhubarb

1/2 cup granulated sugar

1/4 cup unsalted butter, melted

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk (or whole milk)

1 teaspoon vanilla extract

1 large egg

1/4 cup granulated sugar (for the batter)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (about 9 inches in diameter).
In a bowl, mix the chopped rhubarb and 1/2 cup sugar. Spread the rhubarb evenly in the prepared cake pan.
Pour the melted butter over the rhubarb mixture, then set the pan aside.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, vanilla extract, egg, and 1/4 cup sugar. Whisk until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter over the rhubarb mixture in the cake pan, spreading it evenly.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes before running a knife around the edge to loosen it. Carefully invert the cake onto a plate, ensuring the rhubarb is on top.
Allow the cake to cool slightly before serving.

Notes

Add nuts: Chopped pecans or walnuts can be sprinkled over the rhubarb for extra crunch.
Use other fruits: Swap rhubarb for other fruits like pineapple or peaches for a different flavor twist.
Vegan version: Substitute the egg with a flax egg and use non-dairy milk for a dairy-free treat.
Spices: Add a pinch of cinnamon or nutmeg to the batter to enhance the flavor profile.
Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. You can also refrigerate the cake for up to a week to keep it fresh.
Reheating: To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire cake in the oven at 300°F (150°C) for 10-15 minutes until heated through.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 23 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 35 mg