Rhubarb Upside Down Cake Recipe

rhubarb upside down cake recipe

Who can resist a deliciously moist and tangy rhubarb upside down cake? This delightful dessert is perfect for showcasing the tartness of rhubarb while enjoying a rich and buttery cake base. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress your taste buds and your guests.

Fresh rhubarb is a quintessential spring ingredient that shines in this upside down cake. The vibrant red stalks add a beautiful pop of color to the dessert, making it a feast for the eyes as well as the palate. The subtle sweetness of the caramelized rhubarb pairs perfectly with the tender cake, creating a harmonious blend of flavors in every bite.

Rhubarb Upside Down Cake Recipe

Ingredients:

– 1 1/2 cups of diced rhubarb
– 1/2 cup of brown sugar
– 1/4 cup of unsalted butter
– 1 cup of all-purpose flour
– 1 teaspoon of baking powder
– 1/4 teaspoon of salt
– 1/2 cup of granulated sugar
– 1/4 cup of vegetable oil
– 1 large egg
– 1 teaspoon of vanilla extract
– 1/2 cup of buttermilk

Instructions Step by Step:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a small saucepan, melt the butter and brown sugar over low heat until smooth.
3. Pour the mixture into the prepared cake pan, spreading it evenly.
4. Arrange the diced rhubarb on top of the sugar mixture.
5. In a medium bowl, whisk together the flour, baking powder, and salt.
6. In a separate bowl, beat the granulated sugar and vegetable oil until well combined.
7. Add the egg and vanilla extract to the sugar mixture, mixing until smooth.
8. Alternately add the flour mixture and buttermilk to the wet ingredients, stirring until just combined.
9. Pour the batter over the rhubarb in the cake pan, smoothing the top.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
12. Serve the rhubarb upside down cake warm or at room temperature.

Tips:

For a twist on this classic recipe, try adding a sprinkle of cinnamon or nutmeg to the batter for extra warmth and flavor. You can also experiment with different fruits like strawberries or apples in place of the rhubarb for a unique twist on the traditional upside down cake. This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To serve, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

In conclusion, this rhubarb upside down cake is a delightful dessert that highlights the bright and tangy flavors of fresh rhubarb. With a simple preparation and stunning presentation, this cake is sure to become a favorite in your baking repertoire. Give this recipe a try and treat yourself to a slice of springtime sweetness!