This Rhubarb Upside-Down Cake is a delightful dessert that combines the sweet and tangy flavors of rhubarb with a moist and tender cake. The rhubarb caramelizes on the bottom of the pan, creating a beautiful and delicious topping. This recipe is perfect for rhubarb lovers and those looking for a unique twist on the traditional upside-down cake. With just a few simple ingredients and easy steps, you can whip up this impressive dessert in no time.
Ingredients
- 2 cups rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Whipped cream or vanilla ice cream, for serving (optional)
Directions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the chopped rhubarb and 1/2 cup of granulated sugar. Mix well and set aside to macerate for about 15 minutes.
- Pour the melted butter into a 9-inch round cake pan, making sure to coat the sides as well. Sprinkle 1/2 cup of granulated sugar evenly over the butter.
- Arrange the macerated rhubarb on top of the sugar in a single layer.
- In a separate bowl, whisk together the flour, remaining sugar, baking powder, and salt.
- Add the milk, eggs, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
- Pour the batter over the rhubarb in the cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Place a serving plate or platter on top of the cake pan. Carefully invert the cake onto the plate, allowing the rhubarb to become the top layer.
- Gently lift off the cake pan, revealing the caramelized rhubarb on top.
- Let the cake cool completely before serving.
- Serve slices of the Rhubarb Upside-Down Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
