Description

Rhubarb Upside Down Cake is a delightful spring dessert featuring tangy-sweet rhubarb caramelized in butter and sugar, topped with a soft vanilla cake. It’s an eye-catching and flavorful way to enjoy seasonal rhubarb.

Ingredients

2 cups fresh rhubarb, chopped
3/4 cup granulated sugar (divided)
1/4 cup unsalted butter (for rhubarb base)
1/2 cup unsalted butter, softened (for cake batter)
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk

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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small saucepan, melt 1/4 cup butter with 1/4 cup granulated sugar. Stir in chopped rhubarb and cook over medium heat for 2–3 minutes until slightly softened. Pour mixture evenly into the prepared pan.
In a large bowl, cream together 1/2 cup softened butter, brown sugar, and the remaining 1/2 cup granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
Spread the batter over the rhubarb layer in the pan, smoothing the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then invert carefully onto a serving plate. Serve warm or at room temperature.

Notes

Use vibrant red rhubarb for the most visually appealing presentation.
Add a pinch of cinnamon or ginger to the rhubarb for extra flavor.
This cake pairs wonderfully with whipped cream or vanilla ice cream.
Store leftovers in an airtight container in the fridge for up to 3 days.