Rhubarb Upside-Down Cake

This Rhubarb Upside-Down Cake is tender and buttery, with a golden vanilla crumb that’s soft yet sturdy enough to cradle the juicy, slightly tart rhubarb topping.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 385

Author Lily Ernst

Ingredients

Rhubarb Layer

3 cups rhubarb cut into 1-inch pieces
3/4 cup (150g) granulated sugar
4 Tbsp (57g) unsalted butter cut into small cubes

Cake

1/2 cup (114g) unsalted butter room temperature
1 cup (200g) granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
1 tsp orange zest or orange extract
1/2 cup sour cream full-fat or low-fat, not fat-free
1¾ cups (218g) all-purpose flour
1½ tsp baking powder
1/4 tsp salt
1/3 cup (80ml) milk room temperature

Instructions

Preheat oven to 350F.
Generously grease a 9" cake pan and line the bottom with parchment paper. Dot with butter and set aside.
4 Tbsp (57g) unsalted butter
Toss the rhubarb with some sugar and set aside.
3 cups rhubarb, 3/4 cup (150g) granulated sugar
Cream the butter with sugar until light and fluffy, about 2-3 minutes.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Mix in the eggs, one at a time. Lastly mix the vanilla , orange zest or extract, and sour cream.
2 large eggs, 1 tsp orange zest, 1 tsp vanilla extract, 1/2 cup sour cream
Add the flour, baking powder, and salt. Mix until almost combined. Add the milk and mix until just combined.
1¾ cups (218g) all-purpose flour, 1½ tsp baking powder, 1/4 tsp salt, 1/3 cup (80ml) milk
Spoon the rhubarb into the pan and tightly pack it into an even layer.
Pour the cake batter over top of the rhubarb. Bake at 350F for 45-55 minutes.

Notes

Leftovers cake can be covered and stored at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, bring to room temperature or gently warm before serving for the best texture and flavor.

Nutrition