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Tender Rhubarb Upside-Down Cake

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A tender and moist upside-down cake featuring tart rhubarb paired with sticky brown sugar caramel, perfect for spring and early summer desserts or brunches.

Ingredients

Scale
  • 1 ½ cups fresh rhubarb, cut into 1-inch pieces
  • ½ cup unsalted butter (for caramel topping)
  • 1 cup packed light brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened (for cake batter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk

Instructions

  1. Preheat oven to 350°F (175°C). In a skillet or cake pan, melt ½ cup unsalted butter over medium heat. Stir in 1 cup packed light brown sugar until dissolved and bubbling gently, about 2-3 minutes.
  2. Remove from heat and stir in lemon juice and vanilla extract. Toss rhubarb pieces in the caramel mixture until evenly coated. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Alternately add flour mixture and milk to the butter-egg mixture, starting and ending with flour. Fold gently until just combined.
  7. Pour batter over caramelized rhubarb in the skillet or cake pan. Spread evenly without disturbing the topping.
  8. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and edges pull away slightly.
  9. Cool cake in pan for 15 minutes. Run a knife around edges to loosen and carefully invert onto a serving plate.
  10. Serve slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

[‘Use fresh rhubarb for best flavor; frozen rhubarb can be used if thawed and drained well.’, ‘Softened butter (not melted) is key for a fluffy batter.’, ‘Watch caramel closely to avoid burning; smell is a good indicator.’, ‘Fold batter gently to keep cake tender and avoid toughness.’, ‘If no cast iron skillet, line cake pan with parchment and grease well.’, ‘Check cake doneness starting at 35 minutes; tent with foil if browning too fast.’, ‘Serve with whipped cream or vanilla ice cream for extra indulgence.’, ‘Store covered in refrigerator up to 3 days; freeze wrapped up to 2 months.’]

Nutrition

Keywords: rhubarb upside-down cake, caramel dessert, spring dessert, easy cake recipe, homemade caramel, tender cake, brunch dessert

Find it online: https://blingbite.com/tender-rhubarb-upside-down-cake-recipe-easy-homemade-caramel-dessert/