How To Make Rhubarb Upside-Down Cake
Deliciously moist cake topped with a caramelized rhubarb layer, perfect for a sweet dessert!
Serves:
Ingredients
- 1/2 cup brown sugar
- 2 tbsp butter
- 2 cups of chopped rhubarb
- 1/2 cup of flour
- 1/2 tsp baking soda
- A pinch of salt
- 1/4 cup of butter (room temperature)
- 1/2 cup of sugar
- 1 egg
- 1 tsp of vanilla extract
- 1/2 cup of buttermilk
Instructions
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Preheat oven to 375°F and grease a 9-inch cake pan.
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Melt brown sugar and 2 tablespoons of butter in a small saucepan over medium heat until it turns into a caramel.
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Pour the caramel evenly at the bottom of the greased cake pan and place the chopped rhubarbs on top.
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In a separate bowl, mix flour, baking soda and salt together.
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Cream the 1/4 cup of butter with 1/2 cup of sugar until fluffy, mix in egg and vanilla.
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Mix in dry ingredients and buttermilk into the batter, alternating between the two until all mixed.
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Pour the cake batter over the layer of rhubarb and smooth it out evenly.
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Bake the cake for 35-45 minutes or until a toothpick inserted in the center comes up clean.
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Once baked, invert the cake onto a serving plate, peel off the cake pan and serve!
Nutrition
- Calories : 450kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 85mg
- Sodium : 400mg
- Total Carbohydrates : 68g
- Dietary Fiber : 1g
- Sugar : 51g
- Protein : 4g
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