Description
Rhubarb upside-down cake is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a moist, fluffy cake. This easy-to-make treat is ideal for spring gatherings or simply to satisfy your sweet tooth. With its vibrant colors and enticing aroma, this cake is sure to impress family and friends alike. Serve it warm with a scoop of vanilla ice cream for an indulgent experience or enjoy it at room temperature as a refreshing snack.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a round baking pan with butter; dust with flour.
- In a bowl, mix chopped rhubarb with 3/4 cup sugar; let sit while preparing the batter.
- Cream together the softened butter and remaining sugar (1/4 cup) until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour and baking powder; gradually add to the butter mixture until just combined.
- Pour half of the batter into the prepared pan, add sugared rhubarb evenly on top, then spread the remaining batter over the rhubarb layer.
- Bake for about 40-45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before inverting onto a plate.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg