Rhubarb Upside-Down Cake
A delightful dessert combining the tartness of rhubarb with the sweetness of a moist cake, perfect for gatherings.
Ingredients
For the Cake Base
- 1/2 cup butter, melted Ensure even distribution in the pan.
- 1 cup milk Can be whole or 2% milk.
- 2 large eggs
- 1 tablespoon baking powder Makes the cake rise.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Sifted before measuring.
- 1 cup sugar Divided into two parts.
- a pinch salt Balances sweetness.
For the Topping
- 2 cups rhubarb, chopped Opt for firm, fresh stalks.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- In a saucepan, combine rhubarb and 1/2 cup sugar. Cook over medium heat for 5-7 minutes until softened.
- Pour melted butter into the prepared pan and then add the rhubarb mixture evenly.
Make the Cake Batter
- In a mixing bowl, combine flour, the remaining sugar, milk, eggs, baking powder, vanilla, and salt. Mix until smooth.
- Pour the batter over the rhubarb in the pan.
Baking and Serving
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool for a few minutes, then invert the cake onto a serving plate. Serve warm or at room temperature.
Notes
Store leftovers at room temperature for 2 days or in the refrigerator for up to a week. Freeze individual slices for up to 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 15g