Description
Rhubarb upside-down cake is a delightful dessert that harmonizes the tartness of fresh rhubarb with a moist, sweet cake. This visually stunning treat features layers of glistening caramelized rhubarb atop fluffy cake, making it a perfect centerpiece for spring gatherings or cozy family dinners. With simple ingredients and easy preparation steps, this recipe promises to be a crowd-pleaser that will bring smiles to your table.
Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar (for rhubarb)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (for batter)
- 2 large eggs
- 2 tsp vanilla extract
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a round baking pan.
- In a bowl, toss chopped rhubarb with 1/2 cup sugar and set aside to marinate.
- In another bowl, cream together softened butter and 1 cup sugar until light and fluffy. Add eggs one at a time, mixing in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually combine dry ingredients with the wet mixture until just mixed.
- Pour half the batter into the prepared pan, layer marinated rhubarb evenly over it, then top with remaining batter. Bake for 40-45 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 265
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg