Rhubarb Upside-Down Cake
| Summary | |
|---|---|
| Prep time | |
| Cook time | 35-40 min @ 350 |
| Source | Modern Mom's Kitchen |
| Yield / serves | 8-12 servings |
| Rating | (unrated) |
Ingredients
For the Topping:
- 3 cups chopped rhubarb (1/2-inch pieces)
- 3/4 cup granulated sugar
- 2 tbsp butter
For the Cake:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- Whipped cream or vanilla ice cream for serving (optional)
Preparation
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (not springform—trust me!) and line the bottom with parchment if you’re nervous about sticking.
Make the rhubarb topping:
In a saucepan over medium heat, melt 2 tbsp butter and add the ¾ cup sugar. Stir until it’s syrupy, then add the rhubarb and cook for 2–3 minutes until it starts to soften slightly. Pour the mixture evenly into the prepared pan.
Mix the cake batter:
In a bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the creamed mixture, beginning and ending with dry.
Assemble and bake:
Pour the batter gently over the rhubarb topping and smooth it out. Bake for 35–40 minutes, or until a toothpick comes out clean from the center.
Flip it! Let the cake cool in the pan for about 10 minutes. Run a knife around the edges, place a plate over the top, and carefully flip. Give it a little tap and lift the pan off slowly. Voilà!
Serve:
Top with whipped cream, a scoop of ice cream, or just a fork and a quiet moment to enjoy.
