Rhubarb Upside Down Cake

This rhubarb upside down cake combines tart rhubarb, a buttery caramel-style topping, and tender vanilla cake for a bright spring dessert that looks impressive without requiring advanced baking skills.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 42

Total Time: 1 2

Servings: slices

Calories: 320kcal

Author: Chloe White

Cost: $9

Equipment

9-inch round cake pan
Mixing bowls
spatula
whisk
Cooling rack

Ingredients

3 cups fresh rhubarb, sliced into 1/2-inch pieces
1/2 cup granulated sugar
1/4 cup light brown sugar
4 tbsp unsalted butter, melted
1 tbsp cornstarch
1 tsp lemon zest
1/4 tsp fine salt
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream or plain Greek yogurt
1/4 cup whole milk

Instructions

Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper.
In a bowl, combine rhubarb, granulated sugar, brown sugar, melted butter, cornstarch, lemon zest, and salt.
Spread the rhubarb mixture evenly into the prepared pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat softened butter and sugar until light and creamy.
Add the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients alternately with the sour cream and milk, mixing gently until combined.
Spread the cake batter evenly over the rhubarb topping and smooth the surface with a spatula.
Bake for 38 to 45 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 to 15 minutes, then carefully invert onto a serving plate.
Serve warm, at room temperature, or lightly chilled with whipped cream or vanilla ice cream.

Notes

Flip the cake after cooling for 10 to 15 minutes to help the topping release cleanly. Fresh rhubarb gives the best texture, but frozen rhubarb works if thawed and drained well. Serve warm or at room temperature with whipped cream or vanilla ice cream.

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