Fresh Rhubarb Upside Down Cake

Dive into the sweet-tart bliss of this Fresh Rhubarb Upside Down Cake, a show-stopping dessert that’s as beautiful as it is delicious. Perfectly balancing the bright tang of rhubarb with a rich, buttery cake, this recipe creates a caramelized topping that will have you swooning from the very first bite. With simple ingredients like fresh rhubarb, vanilla, and whole milk, the cake comes together in under an hour, making it an ideal treat for any gathering or weeknight indulgence. Serve it warm and pair it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate every bite of this seasonal favorite. Whether you're a rhubarb lover or exploring the ingredient for the first time, this dessert is guaranteed to become a staple in your recipe collection.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 3 cups rhubarb (trimmed and cut into 1-inch pieces)
• 0.75 cup granulated sugar (for topping)
• 4 tablespoons unsalted butter (for topping)
• 0.5 cup unsalted butter (softened, for cake batter)
• 0.75 cup granulated sugar (for cake batter)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.33 cup whole milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2

Prepare the rhubarb topping: In a small saucepan, melt 4 tablespoons of butter over medium heat. Add 0.75 cup of granulated sugar and stir until dissolved. Pour this mixture into the prepared pan, spreading it evenly. Arrange the rhubarb pieces on top of the butter-sugar mixture in a single layer, covering the entire bottom of the pan.

Step 3

In a large mixing bowl, cream together 0.5 cup of softened butter and 0.75 cup of sugar until light and fluffy, about 2-3 minutes.

Step 4

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Gently spread the batter over the rhubarb in the prepared pan, smoothing it out evenly with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Peel off the parchment paper gently.

Step 10

Serve warm or at room temperature. Optionally, garnish with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition Facts

Serving size	(1233.9g)

Amount per serving	% Daily Value*
Calories	3179.4

Total Fat 156.3g	0%
Saturated Fat 94.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 764.0mg	0%
Sodium 1249.9mg	0%
Total Carbohydrate 419.1g	0%
Dietary Fiber 11.3g	0%
Total Sugars 309.6g
Protein 33.1g	0%

Vitamin D 220.4IU	0%
Calcium 594.9mg	0%
Iron 8.6mg	0%
Potassium 1719.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 4.1%

Carbs: 52.1%