Upside-Down Rhubarb Cake Recipe

Indulge in a sweet and tangy treat with this Upside-Down Rhubarb Cake. The caramelized rhubarb topping pairs perfectly with the moist and fluffy cake, making it a delightful dessert for any occasion.

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 2 cups chopped rhubarb
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

Directions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a saucepan, melt 1/2 cup butter and brown sugar over medium heat until bubbly. Pour into the prepared cake pan and spread the chopped rhubarb evenly on top.
3. In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined. Pour the batter over the rhubarb in the cake pan.
5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then invert the cake onto a serving plate.
6. Serve the Upside-Down Rhubarb Cake warm with whipped cream or vanilla ice cream.

Interesting Facts