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Classic Old Fashioned Rhubarb Upside Down Cake

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A perfect summer dessert featuring tart rhubarb caramelized in buttery sugar atop a tender, moist cake. This easy homemade recipe captures the essence of summer in every bite.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped into 1-inch pieces
  • 1/2 cup brown sugar, packed
  • 4 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan with butter and lightly dust with flour or line with parchment paper for easier removal.
  2. In a small saucepan, melt 4 tablespoons of butter over medium-low heat. Stir in 1/2 cup brown sugar until it dissolves and becomes syrupy—about 3 minutes. Remove from heat and carefully pour this mixture evenly into the prepared cake pan.
  3. Add the rhubarb pieces over the caramel in an even layer. Don’t overcrowd; the pieces should sit nicely without piling.
  4. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
  5. In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
  6. Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  7. Reduce mixer speed to low. Add about one-third of the flour mixture, then half of 1/2 cup sour cream, repeat, ending with the flour. Mix until just combined.
  8. Pour batter over the rhubarb and spread it evenly with a spatula, smoothing the top gently.
  9. Bake for 40-45 minutes. Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
  10. Cool in the pan for 15 minutes. Run a knife around the edges carefully.
  11. Invert the cake onto a serving plate. If any rhubarb sticks, gently lift it with a spatula.
  12. Let cool for another 10 minutes before slicing.

Notes

Use fresh rhubarb for best results; frozen rhubarb can be used if thawed and drained well. Grease pan well and dust with flour or use parchment paper to prevent sticking. For a gluten-free version, substitute all-purpose flour with gluten-free baking flour blend and add xanthan gum if needed. For vegan version, use plant-based butter, flax eggs, and coconut yogurt. Uniform rhubarb pieces ensure even cooking and caramelization. Don’t overmix batter to keep cake tender.

Nutrition

Keywords: rhubarb upside down cake, summer dessert, old fashioned cake, rhubarb cake, easy cake recipe, homemade dessert

Find it online: https://chrisfeasts.com/classic-old-fashioned-rhubarb-upside-down-cake-easy-homemade-recipe-for-perfect-summer-dessert/