Mom's Rhubarb Upside Down Cake

Delight in the old-fashioned charm of "Mom's Rhubarb Upside Down Cake," a nostalgic dessert that marries tangy rhubarb with a light, fluffy vanilla cake. This irresistible recipe showcases a caramelized rhubarb layer that bakes beautifully underneath a rich, buttery batter, creating a tantalizing upside-down effect when flipped. With just 20 minutes of prep time and a straightforward mix of pantry staples like all-purpose flour, sugar, and vanilla, this cake is as accessible as it is delicious. Perfectly balanced between sweet and tart, it's an ideal treat to serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're celebrating spring produce or reviving a treasured family favorite, this rhubarb upside down cake is sure to leave a lasting impression.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 3 cups, chopped fresh rhubarb stalks
• 1 cup granulated sugar (for rhubarb layer)
• 1 tablespoon unsalted butter (for greasing pan)
• 1.75 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup, softened unsalted butter (for cake batter)
• 1 cup granulated sugar (for cake batter)
• 2 pieces large eggs
• 2 teaspoons vanilla extract
• 0.75 cup milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square or round baking pan with 1 tablespoon of butter.

Step 2

Spread the chopped rhubarb evenly across the bottom of the prepared baking pan.

Step 3

Sprinkle 1 cup of granulated sugar evenly over the rhubarb layer. Set aside.

Step 4

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

Step 5

In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).

Step 6

Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.

Step 7

Gradually add the flour mixture to the wet ingredients in three additions, alternating with the milk in two additions, starting and ending with the flour mixture. Mix until just combined (avoid overmixing).

Step 8

Pour the batter evenly over the rhubarb and sugar layer in the pan. Smooth the top with a spatula.

Step 9

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake, then carefully invert it onto a serving platter.

Step 11

Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.

Nutrition Facts

Serving size	(1530.6g)

Amount per serving	% Daily Value*
Calories	3770.2

Total Fat 124.5g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 678.2mg	0%
Sodium 2322.7mg	0%
Total Carbohydrate 633.5g	0%
Dietary Fiber 13.8g	0%
Total Sugars 452.1g
Protein 44.9g	0%

Vitamin D 228.0IU	0%
Calcium 732.0mg	0%
Iron 12.9mg	0%
Potassium 1992.9mg	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: 29.2%

Protein: 4.7%

Carbs: 66.1%