Description
A simple rhubarb upside down cake recipe.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups sliced rhubarb
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a small bowl, combine 1 cup granulated sugar and 1/2 cup melted butter. Pour this mixture into the prepared cake pan.
- Arrange the sliced rhubarb evenly over the sugar mixture.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly over the rhubarb in the cake pan.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
Notes
- Serve warm with whipped cream or ice cream.
- Ensure your rhubarb is fresh for the best flavor.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: rhubarb upside down cake, rhubarb cake, fruit cake, easy cake recipe, baking