Description
A nostalgic Rhubarb Upside-Down Cake that beautifully balances tart and sweet flavors, perfect for spring gatherings.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- Mix the chopped rhubarb with 1/2 cup of sugar and place it at the bottom of the prepared cake pan.
- Combine the melted butter, remaining sugar, flour, baking powder, salt, milk, vanilla extract, and egg in another bowl, mixing until well combined.
- Pour the batter over the rhubarb in the pan.
- Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes, then carefully flip the cake onto a serving plate.
- Serve warm or at room temperature.
Notes
Top with whipped cream or vanilla ice cream for an extra treat. Store in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg