This Rhubarb Upside-down Cake is a tasty twist on the classic dessert! Sweet rhubarb and a light cake come together in a way that’s sure to impress anyone at your table.
The gooey rhubarb topping makes each bite special. I love how the cake magically flips over, revealing that beautiful fruit layer. It’s like showing off a hidden treasure! 😄
What’s great is that it’s super easy to whip up. Just bake, flip, and enjoy! Perfect for an afternoon snack or dessert after dinner. You’ll want seconds, I promise!
Ingredients & Substitutions
Rhubarb: This is the star ingredient! Fresh rhubarb gives a tart flavor that balances the sweetness of the cake. If you’re unable to find rhubarb, you can use fresh strawberries, chopped apples, or even frozen rhubarb. Just adjust sugar levels to taste since some fruits are sweeter.
Granulated Sugar: I divided the sugar to balance sweetness and moisture. If you’re looking for a less refined option, you can try using coconut sugar or brown sugar for a deeper flavor, but keep in mind it might change the color of the cake.
Butter: Unsalted butter is the best choice for controlling salt levels. If you’re dairy-free, use a plant-based butter or coconut oil. Melted coconut oil also works well and adds a nice flavor!
Milk: Any milk works here! Regular dairy, almond, or oat milk are great substitutes. For a richer taste, buttermilk or sour cream can make the cake even more moist.
Egg: If you’re vegan or allergic, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). It doesn’t affect the flavor but helps with binding.
How Can I Ensure the Cake is Always Moist and Fluffy?
A moist and fluffy cake is often an easy win with just a few tips. The most crucial step is how you mix the batter. Overmixing can cause gluten development, leading to a dense cake.
- Mix the dry ingredients and wet ingredients separately before combining them.
- Stir the batter until just combined—it’s okay if there are some lumps. This helps keep your cake fluffy.
- Don’t skip the resting period for the rhubarb with sugar; it helps gather that lovely juice!
- Lastly, keep an eye on your baking time. Check for doneness a few minutes early; ovens can vary!
How to Make Rhubarb Upside-Down Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
For Serving:
- Whipped cream (for topping)
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and then 35-40 minutes to bake. After baking, let it cool for a bit before you flip it onto a plate. Overall, you’ll need about an hour for everything from start to finish!
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, grab a 9-inch round cake pan and grease it with some butter. Then, dust it with a little flour to prevent sticking. Set it aside for later.
2. Prepare the Rhubarb:
In a medium bowl, take your chopped rhubarb and mix it with 1/2 cup of the granulated sugar. Toss them together well and let the mixture sit for about 15 minutes. This will help release the juices from the rhubarb, making it sweet and delicious!
3. Assemble the Base:
Now, pour the melted butter into your prepared cake pan, spreading it out evenly. Then, sprinkle the rhubarb mixture over the melted butter, making sure it’s spread out evenly across the bottom of the pan.
4. Make the Cake Batter:
In a separate bowl, combine the remaining 1/2 cup of sugar, flour, baking powder, and salt. Mix it together briefly. Next, add the milk, egg, and vanilla extract, stirring everything together until just combined. Be careful not to overmix! You want a nice, smooth batter.
5. Combine the Layers:
Pour your batter over the rhubarb in the pan. Spread it out evenly so it covers all the rhubarb goodness underneath.
6. Bake the Cake:
Pop the cake in your preheated oven and bake for about 35-40 minutes. It’s done when a toothpick inserted into the center comes out clean. Enjoy the wonderful aroma filling your kitchen!
7. Cool and Invert:
Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. After that, carefully turn the cake upside down onto a serving plate. It should come out nicely, and trust me, it’s worth the wait!
8. Serve and Enjoy:
Enjoy your rhubarb upside-down cake warm or at room temperature. Add a generous dollop of whipped cream on top for that extra yum factor. Share with friends or keep it all for yourself—it’s that good!
Can I Substitute Other Fruits for Rhubarb?
Absolutely! While rhubarb is unique, you can use fruits like strawberries, peaches, or even apples. Just make sure to adjust the sugar accordingly, especially if the fruit is sweeter than rhubarb.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. Just make sure to wrap them tightly in plastic wrap!
Can I Use Frozen Rhubarb in This Recipe?
Yes, you can use frozen rhubarb! Just remember to thaw and drain it well before using to avoid excess liquid in the cake. Pat it dry with a paper towel for best results.
What Should I Do If the Cake Sticks to the Pan?
If your cake sticks, try running a knife around the edges before inverting. If it still doesn’t budge, you can place the cake back in the oven for a few minutes to loosen it up. Don’t worry; it’ll still taste delicious!
