This delicious Rhubarb Upside-Down Cake is a classic American dessert that is perfect for any occasion. With a moist and tender cake topped with caramelized rhubarb, this cake is sure to be a hit with everyone. It's easy to make and requires simple ingredients that you probably already have in your pantry. Serve it warm with a scoop of vanilla ice cream for a truly decadent treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups rhubarb, diced
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter, melted
Directions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- In a small bowl, toss the diced rhubarb with the brown sugar and melted butter. Spread the rhubarb mixture evenly in the bottom of the greased cake pan.
- Pour the cake batter over the rhubarb layer and smooth the top with a spatula or the back of a spoon.
- Bake in the preheated oven 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 over the top of the pan and carefully invert the cake onto the plate. Gently lift off the pan and allow the caramelized rhubarb to settle on top of the cake.
- Serve the Rhubarb Upside-Down Cake warm or at room temperature. Enjoy!
