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Rhubarb Upside‑Down Cake

Cozy Rhubarb Upside-Down Cake That'll Brighten Your Spring

This Rhubarb Upside-Down Cake features a delightful balance of tangy rhubarb and buttery, spiced cake, perfect for springtime gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Base
  • 2 cups Rhubarb Fresh or frozen
  • ¾ cup Sugar For caramelizing rhubarb
  • 2 tbsp Butter For the topping
For the Cake Batter
  • ½ cup Butter Margarine can be substituted
  • 1 cup Sugar For the cake
  • 1 large Egg Can substitute with a flax egg
  • 2⅔ cups Flour Gluten-free blend can be used
  • ⅔ cup Milk 2% or almond milk for dairy-free
  • 2 tsp Baking Powder Ensure freshness
  • ¾ tsp Ground Nutmeg Can use cinnamon instead
  • ¼ tsp Salt
For Serving
  • Sweetened Whipped Cream Optional but recommended

Equipment

  • 9x13-inch or round cake pan
  • mixing bowl
  • spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a cake pan with butter or non-stick spray.
  2. Slice the rhubarb into ½-inch pieces and spread evenly in the prepared pan. Sprinkle with sugar and dot with butter.
  3. Cream together butter and sugar until fluffy. Add the egg and blend well. Combine dry ingredients, then alternate adding them with milk to the wet mixture.
  4. Pour the batter over the rhubarb in the pan, ensuring it covers all the rhubarb evenly.
  5. Bake for 40 to 45 minutes until the top is golden brown and a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm with whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Use fresh rhubarb for the best flavor and adjust sugar based on tartness. Cool cake briefly before inverting for easier serving.

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