This fun rhubarb upside-down cake is a sweet twist on a classic treat. The tart rhubarb pairs perfectly with the soft, fluffy cake on top. It’s like a fruity surprise!
I love how quick it is to whip up this cake. Just layer the rhubarb, pour the batter, and bake! It’s a perfect dessert to impress friends or enjoy with a cup of tea!
Key Ingredients & Substitutions
Rhubarb: This main ingredient gives the cake its tartness. If rhubarb isn’t available, you can substitute with sliced strawberries or plums for a different fruity taste.
Sugar: The recipe uses granulated sugar, but you can use brown sugar for a deeper caramel flavor, especially in the topping. You can also try coconut sugar for a healthier option.
Butter: Unsalted butter is ideal for controlling the saltiness in your cake. If you want a dairy-free version, substitute with coconut oil or a plant-based butter. Just melt it before using.
Flour: All-purpose flour works best here, but you can use gluten-free flour blends to make it gluten-free. Just check for a blend with added xanthan gum for better texture.
Milk: This recipe calls for whole milk, but feel free to use almond milk, oat milk, or any plant milk for dairy-free baking.
How Do You Ensure a Perfect Cake Batter?
Mixing the batter correctly is key for a fluffy cake. Here’s how to do it right:
- Always cream the softened butter with sugar until light and fluffy; this adds air to your batter.
- Add eggs one at a time, mixing well after each addition to create an even texture.
- When combining dry and wet ingredients, alternate adding them. This keeps your batter light and prevents overmixing, which can lead to a dense cake.
Remember, a gentle hand is your friend here! Just mix until combined to keep the cake airy.
Easy Rhubarb Upside-Down Cake
Ingredients You’ll Need:
For the Topping:
- 4 cups rhubarb, sliced into 1-inch pieces
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For Serving:
- Whipped cream or vanilla ice cream (optional)
- Zest of one orange (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 45-55 minutes of baking time, making it a total of about 1 hour. Add a little time to let the cake cool before serving, and you’ll have a delicious dessert ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Pan and Rhubarb:
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or a springform pan to ensure nothing sticks. Next, spread the sliced rhubarb evenly across the bottom of the prepared pan.
2. Create the Topping:
Sprinkle 3/4 cup of granulated sugar evenly over the rhubarb. Then, drizzle the melted butter all over the sugar and rhubarb to create a lovely caramelized topping once baked.
3. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This step helps ensure that the baking powder is evenly dispersed throughout the flour.
4. Make the Cake Batter:
In a large bowl, beat together the softened butter and the remaining 3/4 cup of sugar until the mixture is light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
5. Combine the Mixtures:
Gradually add the flour mixture and milk to the butter mixture, beginning with a third of the flour and alternating with half the milk, while mixing just until combined. Be careful not to overmix, as this can make the cake dense.
6. Pour and Bake:
Pour the cake batter evenly over the rhubarb in the pan, gently spreading it to cover the fruit. Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Invert:
Once baked, let the cake cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a serving plate, revealing the beautiful rhubarb topping.
8. Serve:
If desired, garnish with freshly grated orange zest for a pop of flavor. Serve the cake warm or at room temperature with whipped cream or vanilla ice cream on the side. Enjoy the delightful combination of sweet and tart flavors!
FAQ About Easy Rhubarb Upside-Down Cake
Can I Use Frozen Rhubarb in This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess moisture before using to prevent the cake from becoming soggy.
How Can I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can reheat individual slices in the microwave for a few seconds before serving.
Can I Substitute the Sugar?
Absolutely! You can use brown sugar for a deeper flavor, or try coconut sugar for a healthier option. Just keep in mind that using different types of sugar might slightly affect the texture and taste.
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until gelatinous). This will help bind the ingredients while keeping the cake moist.
