Description
Rhubarb upside-down cake is a charming dessert that combines the tartness of fresh rhubarb with a fluffy, sweet cake base. As you flip it over, you’ll reveal a stunning caramelized topping that makes for an eye-catching presentation. Perfect for family gatherings or as a delightful treat any day, this cake is sure to evoke nostalgia and warmth. With its vibrant colors and inviting aroma, it’s a dessert that brings joy to any occasion.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup unsalted butter, melted (plus extra for greasing)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a round baking dish, melt butter over medium heat and sprinkle brown sugar evenly on top.
- Arrange the chopped rhubarb over the brown sugar mixture.
- In a mixing bowl, cream together granulated sugar and melted butter. Add eggs one by one, mixing well after each addition.
- Stir in milk, then mix in flour, baking powder, and salt until smooth.
- Pour the batter over the rhubarb layer evenly and bake for 40-45 minutes or until golden brown.
- Allow to cool for 10 minutes before flipping onto a serving plate.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg