Rhubarb upside-down cake
Rhubarb upside-down cake is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a light, fluffy cake. This easy-to-make recipe captures the essence of springtime sweetness, making it ideal for gatherings or as a comforting treat after dinner. As you bake this cake, your kitchen will be filled with a luscious aroma that brings back memories of warm afternoons spent baking with loved ones.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- In a bowl, mix chopped rhubarb with half the sugar. Let sit to draw out juices.
- Arrange rhubarb in the greased pan and sprinkle remaining sugar over it.
- Cream butter and remaining sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Gradually add flour and baking powder until combined. Pour batter over rhubarb.
- Bake for 40-45 minutes until golden brown and a toothpick comes out clean. Cool for 10 minutes before flipping onto a plate.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 245
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://myrecipebank.com/rhubarb-upside-down-cake-recipe/