Rhubarb Upside-Down Cake
A delightful treat that combines sweetness and tartness with moist cake and caramelized rhubarb, perfect for gatherings or a personal indulgence.
Ingredients
For the Rhubarb Base
- 2 cups rhubarb, chopped Use fresh rhubarb for the best flavor and texture.
- 1 cup sugar Adjust to taste if you prefer a less sweet cake.
For the Cake Batter
- ½ cup butter, melted Use unsalted butter for better control of salt levels.
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup milk
- 1 tsp vanilla extract
For Serving
- ½ cup caramel sauce Drizzle over the cake before serving.
- to taste vanilla bean cream Optional for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- In a bowl, combine the chopped rhubarb and sugar. Spread it evenly in the bottom of the prepared pan.
Baking
- In another bowl, mix melted butter, flour, baking powder, baking soda, salt, milk, and vanilla extract until smooth.
- Pour the batter over the rhubarb mixture.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Once baked, let it cool for a few minutes, then invert onto a serving plate.
- Drizzle with caramel sauce and serve with vanilla bean cream.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. You can freeze individual slices wrapped tightly for up to 3 months. For variation, you can replace rhubarb with peaches or pineapple for a tropical version of this cake. You can also add chopped nuts to the batter for extra crunch.