Rhubarb Upside Down Cake

Why This Recipe Works

Rhubarb Upside Down Cake is not just another dessert; it’s a delightful twist on a classic that makes the most of seasonal ingredients. The reason this recipe shines lies in its combination of sweet tangy rhubarb paired with a soft and moist cake. This perfect balance transforms each bite into a burst of flavor. Additionally, cooking the rhubarb with butter, sugar, and vanilla turns it into a luscious topping that adds both visual appeal and a delicious syrup that seeps into the cake. Thus, you get a treat that not only looks stunning but also tastes incredible. Trust me, once you’ve made it, you’ll understand why this recipe is a keeper!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Rhubarb Upside Down Cake
• Ingredients for Rhubarb Upside Down Cake
• Preparing the Rhubarb Topping
• Combine Ingredients and Heat
• Cook the Rhubarb
• Arrange the Rhubarb
• Making the Cake Batter
• Combine Dry Ingredients
• Cream Butter and Sugar
• Add Eggs and Vanilla
• Combine Wet and Dry Ingredients
• Assemble and Bake
• Pour Batter Over Rhubarb
• Bake the Cake
• Cool and Serve
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

Why You’ll Love This Rhubarb Upside Down Cake

Not only is Rhubarb Upside Down Cake a visual delight, but it’s also the ideal dessert to serve on various occasions. Whether you’re hosting a spring gathering, celebrating a special event, or just want a comforting treat, this cake fits the bill. The tartness of rhubarb complements the sweetness of the cake beautifully, creating an experience for your taste buds.

Ingredients for Rhubarb Upside Down Cake

• 1 pound rhubarb, leaves removed, cut into 9-inch pieces (for the center) and 6-inch pieces
• 1 vanilla bean
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter
• 1 teaspoon lemon or Meyer lemon zest
• Pinch kosher salt
• 1 cup all-purpose flour
• 1 cup rye flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk, at room temperature
• Lightly sweetened whipped cream or ice cream for serving

Preparing the Rhubarb Topping

Combine Ingredients and Heat

First things first, let’s get that delicious rhubarb topping ready. Take the tip of a knife and carefully split the vanilla bean lengthwise. Scrape out the seeds, but don’t toss the pod just yet. In a skillet over medium-low heat, combine sugar, butter, those vanilla seeds you just scraped, lemon zest, and salt. Stir everything together until it’s all melted and mixed beautifully.

Cook the Rhubarb

Next, it’s time to add the star of our show: the rhubarb! Toss the pieces into the skillet and cook them gently. Turn them occasionally until they become juicy and slightly tender, which should take around 4 to 5 minutes. Once they’re done, let them cool just a tad.

Arrange the Rhubarb

For an impressive and appealing look, arrange the nine-inch segments of rhubarb in the center of your prepared cake pan. Surround these with the six-inch pieces. After that, drizzle the syrup from the pan over the arranged rhubarb for that extra sparkle.

Making the Cake Batter

Combine Dry Ingredients

Now, let’s shift gears and focus on the cake. In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, and a pinch of salt. This step sets the foundation for a well-mixed batter.

Cream Butter and Sugar

If you have a stand mixer, grab it! Using the paddle attachment, cream together the room-temperature butter and sugar on medium-high speed. Keep it going until the mixture is light and fluffy, which should take about 5 minutes.

Add Eggs and Vanilla

It’s time to bring in the eggs. Add them one at a time while mixing for 30 seconds after each addition. Once incorporated, add the vanilla and mix again until everything’s well combined.

Combine Wet and Dry Ingredients

Next, alternate adding your dry flour mixture and the buttermilk in three additions. Mix until everything is just combined—overspending here can lead to a drier cake, so take it easy.

Assemble and Bake

Pour Batter Over Rhubarb

Carefully pour that beautiful batter over the arranged rhubarb in your pan. Smooth the top out and gently tap the pan on the counter a couple of times to release any trapped air bubbles.

Bake the Cake

Now it’s showtime! Pop your cake into a preheated oven set to 375°F. Bake until it turns a lovely golden color, and a cake tester inserted emerges clean. This should take about 30 to 35 minutes.

Cool and Serve

Once baked, allow the cake to cool in the pan for about 15 minutes. After that, it’s time to invert it onto a serving platter. Don’t forget to remove the parchment paper and artfully adjust any rhubarb pieces that may have shifted. Serve warm with whipped cream or a scoop of ice cream for that indulgent touch.

Serving Suggestions

• Pair with lightly sweetened whipped cream for a fluffy touch.
• Serve alongside a scoop of vanilla ice cream for extra decadence.
• Enjoy with a hot cup of coffee or soothing herbal tea for a cozy dessert experience.

Tips for Success

• For the best texture, use fresh, firm rhubarb.
• Ensure all your ingredients are at room temperature. This helps them mix evenly and rise beautifully.
• Make sure not to skip that cooling step. It’s crucial to maintaining the cake’s structure!

Variations

• Want a sweeter flavor? Substitute half of the rhubarb with strawberries for a delightful twist.
• For a gluten-free option, use a certified gluten-free flour blend instead of rye flour.
• If you’re in the mood for warm spices, add a dash of cinnamon or ginger for an aromatic kick.

Storage Tips

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• When you’re ready to enjoy them again, reheat gently in the microwave or savor cold as a refreshing treat.

Pairing Ideas

• A light salad pairs wonderfully for a refreshing meal when served with cake.
• It also complements grilled meats, making for a balanced dinner spread.
• Don’t forget to serve it alongside your favorite springtime cocktails for a festive touch!

FAQs

1. Can I use frozen rhubarb for this recipe?
Absolutely! Just thaw the rhubarb and drain any excess moisture before you start cooking.

2. How can I ensure my cake turns out moist?
Be gentle! Don’t overmix after adding the wet and dry ingredients; this helps maintain that lovely moisture.

3. What if I don’t have buttermilk?
No problem! Mix 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or vinegar, letting it sit for 5 minutes for a quick substitute.

4. Can I make this recipe ahead of time?
Yes, indeed! The cake can be made a day in advance. Just wrap it tightly in plastic wrap after it’s cooled completely.

5. What’s the best way to serve this cake?
For an added treat, serve it warm with a side of whipped cream or a scoop of ice cream. It’s truly divine!

More Easy Desserts Recipes:

• Blueberry Rhubarb Crisp
• Strawberry Pie
• Easy Strawberry Fluff
• Cottage Cheese Ice Cream

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