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Rhubarb Upside‑Down Cake

Rhubarb Upside-Down Cake: A Tangy Comfort for Spring

This Rhubarb Upside-Down Cake offers a delightful balance of sweet and tangy flavors, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Base
  • 4 cups Rhubarb Fresh or properly thawed and drained frozen
  • ¾ cup Granulated Sugar Adjust based on taste preference
  • 2 tbsp Butter Dot on top of the sugar and rhubarb mix
For the Cake Batter
  • ½ cup Butter Ensure it is soft for easy creaming
  • 1 cup Granulated Sugar Feel free to reduce if desired
  • 1 Large Egg Binds ingredients and adds moisture
  • 2⅔ cups Flour All-purpose flour works beautifully
  • 1 tbsp Baking Powder Essential for helping the cake rise
  • ¾ tsp Ground Nutmeg Substitute with cinnamon if desired
  • ¼ tsp Salt Enhances overall flavor
  • ⅔ cup 2% Milk Almond milk can be a dairy-free substitute
For Serving
  • 1 cup Sweetened Whipped Cream A must for enhancing the cake experience

Equipment

  • 9x13-inch baking dish or round cake pan
  • Mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter or nonstick spray.
  2. Spread chopped rhubarb across the bottom of the prepared baking pan. Sprinkle granulated sugar over the rhubarb and dot with butter.
  3. Cream softened butter with granulated sugar until light and fluffy. Beat in the egg. In another bowl, whisk flour, baking powder, nutmeg, and salt together.
  4. Gradually alternate adding flour mixture and milk to the creamed butter mixture. Mix until just combined.
  5. Pour cake batter over the prepared rhubarb mixture, spreading it evenly with a spatula.
  6. Bake in the preheated oven for 40-45 minutes until golden and a toothpick comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes, then invert onto a serving plate.
  8. Slice and serve warm, ideally with sweetened whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This cake can be personalized with variations like strawberry-rhubarb or citrus additions. Store at room temperature for up to 2 days or refrigerate for up to 3 days.

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