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Easy Rhubarb Upside-Down Cake

Easy Rhubarb Upside-Down Cake is a sweet and tangy dessert with a beautiful, glossy, ruby-red topping. The cake features a moist crumb and a delicious contrast of textures, making it perfect for beginners and those who want a stunning dessert without the stress.

  • Total Time: 1 hour 5 minutes - 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

  • 4–5 cups chopped fresh rhubarb
  • Granulated sugar
  • Melted butter
  • Orange zest
  • All-purpose flour
  • Baking powder
  • Salt
  • Softened unsalted butter
  • Large eggs at room temperature
  • Milk at room temperature
  • Vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Butter and line a 9-inch round cake pan with parchment paper.
  2. In a small bowl, combine melted butter, granulated sugar, and orange zest. Pour into the prepared cake pan, spreading evenly. Arrange chopped rhubarb pieces in a single layer over the butter-sugar mixture.
  3. In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
  4. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined, avoiding overmixing.
  7. Carefully spoon the cake batter evenly over the rhubarb layer in the pan.
  8. Bake for 45-55 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for about 10-15 minutes.
  10. Run a thin knife around the edge of the pan to loosen the cake. Place a serving plate upside down over the cake pan. Holding both firmly, quickly flip them over. Gently lift the cake pan off and peel off the parchment paper.

Notes

Use an oven thermometer to ensure accurate baking temperature., Use the “spoon and level” method when measuring flour to avoid adding too much., If the cake sticks to the pan, try tapping the bottom or using a thin spatula to coax it out., If the rhubarb layer is too wet, add a bit more flour or cornstarch to the rhubarb mixture. If it’s too dry, ensure the rhubarb is fresh., Avoid overmixing the batter to prevent a tough cake.

  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 350-450 per serving (estimated)
  • Fat: 15-25 grams per serving (estimated)
  • Carbohydrates: 50-60 grams per serving (estimated)
  • Protein: 4-6 grams per serving (estimated)

Keywords: Easy Rhubarb Upside-Down Cake