This Rhubarb Upside-down Cake is a fun twist on the classic dessert! With tart rhubarb and a soft, sweet cake, it’s a delightful treat that everyone will love.
You get the best of both worlds: a fruity topping that looks gorgeous and a moist cake. I just love flipping it over and revealing that beautiful rhubarb layer—it’s like a surprise every time! 😄
Key Ingredients & Substitutions
Rhubarb: Rhubarb gives this cake a unique tart flavor. If fresh rhubarb is hard to find, you can use frozen rhubarb, just ensure it’s thawed and drained well. Other fruits like tart apples or cranberries could work in a pinch for a different taste!
Granulated Sugar: While regular granulated sugar is perfect for this recipe, you can try brown sugar for a deeper flavor. Coconut sugar is another good alternative if you want something a bit healthier.
Unsalted Butter: Unsalted is preferred so you can control the saltiness. If you run out, you could use margarine or a butter substitute, but remember that flavor might vary.
Buttermilk: If you don’t have buttermilk, mix regular milk with a splash of lemon juice or vinegar; this creates a similar tangy flavor. Yogurt or sour cream can also replace buttermilk.
How Do You Ensure Your Rhubarb Layer is Perfectly Prepared?
The rhubarb layer is a star in this cake, so handle it carefully! Start by cutting the rhubarb into uniform 1-inch pieces for even cooking. Don’t rush the softening step; about 5 minutes over medium heat is crucial to release that lovely flavor without turning mushy.
- Make sure you melt the butter fully before adding the rhubarb and sugar.
- Stir gently to coat the rhubarb, preventing it from breaking apart.
- Spread the rhubarb layer evenly in the pan before adding the cake batter, which helps create that beautiful upside-down effect.
How to Make Rhubarb Upside-down Cake
Ingredients You’ll Need:
For the Rhubarb Layer:
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar (divided)
- 1/4 cup unsalted butter
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk (or milk with a splash of vinegar)
For Serving:
- Whipped cream (optional)
How Much Time Will You Need?
This delicious Rhubarb Upside-down Cake takes about 15 minutes to prepare and about 40-45 minutes to bake. After that, give it about 10 minutes to cool. So, you’ll be enjoying this sweet treat in about an hour or so!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a round 9-inch cake pan so the cake won’t stick later.
2. Cook the Rhubarb:
In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Once it’s melted, add the chopped rhubarb and 1/2 cup of granulated sugar. Stir gently and cook for about 5 minutes, or until the rhubarb starts to soften. When it’s ready, take it off the heat and spread the rhubarb mixture evenly in the bottom of your prepared cake pan.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This will be your dry mix, so set it aside for now.
4. Cream the Butter and Sugar:
In a mixing bowl, cream together the softened butter (1/2 cup) and the remaining 1/2 cup of granulated sugar until it’s light and fluffy. This should take a couple of minutes.
5. Add Eggs and Vanilla:
Next, add the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract for a lovely flavor.
6. Combine Wet and Dry Ingredients:
Now, it’s time to bring everything together! Gradually add your dry mixture to the creamed butter and sugar, alternating with the buttermilk. Start and end with the flour mixture. Mix just until everything is combined; you don’t want to overmix!
7. Pour the Batter:
Carefully pour the cake batter over the rhubarb layer in the pan, spreading it evenly so it covers the rhubarb.
8. Bake the Cake:
Place the cake in your preheated oven and bake for 40-45 minutes. It’s done when a toothpick inserted in the center comes out clean. Yum!
9. Cool and Invert:
Once baked, let the cake cool in the pan for about 10 minutes. After that, carefully invert the cake onto a serving plate so that the rhubarb side is facing up. It’s okay if it gets a little messy; it will still taste great!
10. Serve and Enjoy:
Serve the cake warm or at room temperature. If you’d like, add a dollop of whipped cream on top for an extra treat. Enjoy your delicious Rhubarb Upside-down Cake!
Can I Use Fresh Rhubarb Instead of Frozen?
Absolutely! Fresh rhubarb is perfect for this recipe and typically has a better texture. Just be sure to chop it into 1-inch pieces and follow the directions as usual. If you only have frozen rhubarb, that’s fine too! Just thaw it completely and drain any excess moisture before using.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and then filling it with milk until you reach the 1/2 cup line. Let it sit for about 5 minutes to curdle before using it in the recipe.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. For best results, reheat individual slices in the microwave for a few seconds before serving.
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the amount of sugar in the cake batter if you prefer a less sweet cake. Try cutting down by 1/4 cup for a slightly less sweet version. However, keep in mind that the sugar also helps with moisture, so the texture may change a little!
