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Rhubarb Upside Down Cake
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Rhubarb Upside Down Cake

This Rhubarb Upside Down Cake combines sweet caramelized rhubarb with a soft vanilla cake for the perfect balance of tangy and buttery flavors. Beautifully vibrant and easy to make, this cozy homemade dessert is ideal for spring brunches, family gatherings, or an elegant everyday treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 3 cups rhubarb, cut into 1-inch pieces
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • electric mixer
  • rubber spatula

Method
 

  1. Preheat your oven to 350°F. Grease a 9-inch round cake pan.
  2. Melt the butter and stir in the brown sugar until smooth. Spread evenly into the prepared pan.
  3. Scatter the rhubarb pieces evenly over the brown sugar mixture.
  4. In a medium bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
  6. Alternate adding the dry ingredients and milk, mixing just until combined.
  7. Spread batter carefully over the rhubarb layer. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.

Notes

Use fresh rhubarb for the best flavor and texture, and cut the pieces evenly for uniform baking. Let the cake cool for about 10 minutes before flipping to help the topping stay intact. Serve slightly warm with whipped cream or vanilla ice cream for the ultimate dessert experience.