Rhubarb Upside Down Cake
Indulge in the perfect summer dessert with this Rhubarb Upside Down Cake, where the tangy sweetness of fresh rhubarb harmonizes beautifully with a moist lemon-infused cake. Ideal for gatherings or cozy family dinners, this visually stunning treat is sure to impress. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible experience that everyone will enjoy. With easy-to-follow steps and simple ingredients, baking this delightful cake is a breeze, making it a go-to recipe for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves eight
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (divided)
- 1/4 cup brown sugar
- 6 tablespoons unsalted butter (melted and room temperature)
- 2/3 cup milk
- 1 egg
- Zest of 1 lemon
- Baking powder
- Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Mix melted butter, 1/2 cup granulated sugar, brown sugar, and rhubarb in a bowl; spread evenly in the pan.
- In another bowl, combine flour, remaining sugar, baking powder, and salt. Add butter chunks, milk, lemon zest, and mix until combined. Incorporate the egg and mix again.
- Pour the batter over the rhubarb mixture and bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes before flipping onto a serving plate.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 285
- Sugar: 26g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 33mg
Find it online: https://tastykitchenjoy.com/rhubarb-upside-down-cake/