Go Back
–+ servings
Upside Down Cake

Irresistible Upside Down Cake: A Sweet Spring Delight

This Rhubarb Upside Down Cake is a delightful spring treat showcasing seasonal ingredients and a perfect blend of sweet and tart flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 36 minutes
Cooling Time 20 minutes
Total Time 1 hour 16 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 2 cups Fresh Rhubarb Cut into small pieces, discard leaves
  • 1 cup Brown Sugar For sweet caramel glaze
  • 1/4 cup Unsalted Butter Melted
For the Cake Batter
  • 1 1/2 cups All-Purpose Flour Unbleached for richer flavor
  • 1 cup Granulated Sugar Can substitute with coconut sugar
  • 1 large Egg Can use a flaxseed egg for vegan option
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 1/2 cup Milk Can use almond milk for dairy-free
  • 2 tablespoons Lemon Juice Brightens flavor
  • 1 teaspoon Lemon Zest For added flavor
  • 1/4 teaspoon Salt Enhances flavor

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions for Rhubarb Upside Down Cake
  1. Preheat your oven to 350°F (175°C) and gather all ingredients and equipment.
  2. Toss the chopped rhubarb with a tablespoon of flour until well-coated and set aside.
  3. Pour the melted butter into the greased cake pan and sprinkle brown sugar evenly over it. Arrange the floured rhubarb on top.
  4. In a mixing bowl, combine granulated sugar with the remaining melted butter until creamy. Add the egg and lemon juice, whisking until smooth.
  5. In another bowl, whisk together flour, baking powder, lemon zest, and salt. Gradually fold into the wet mixture, alternating with milk until just combined.
  6. Spread the batter over the rhubarb layer and bake for 32-36 minutes until golden brown and a toothpick comes out clean.
  7. Allow to cool in the pan for 15-20 minutes, then invert onto a serving platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Opt for fresh, crisp rhubarb and ensure unsalted butter is at room temperature for smooth mixing. The flour dusting prevents excess moisture from the rhubarb.

Tried this recipe?

Let us know how it was!