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Rhubarb Upside-Down Cake

A delightful dessert featuring tart rhubarb and a buttery brown sugar caramel layer, all topped with a soft vanilla cake.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, Spring
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Rhubarb Topping
  • 4 cups rhubarb, chopped into 1-inch pieces Use fresh rhubarb for best flavor.
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract
For the Cake Batter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or buttermilk Sour cream is key for moistness.
  • 1/4 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
  2. Melt the butter in a small saucepan, then stir in brown sugar and vanilla extract until smooth.
  3. Pour the caramel into the prepared cake pan and arrange the chopped rhubarb on top.
Mixing the Cake Batter
  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large bowl, cream butter and sugar until pale and fluffy.
  3. Beat in the eggs one at a time, followed by vanilla.
  4. Alternate adding the dry ingredients with sour cream and milk until combined.
Baking
  1. Spoon the batter over the rhubarb layer and smooth the top.
  2. Bake for 40 to 50 minutes, checking for doneness with a toothpick.
Flipping the Cake
  1. Let the cake cool in the pan for exactly 10 minutes, then carefully flip it onto a serving plate.

Notes

Serve warm with a scoop of vanilla ice cream or fresh whipped cream for a delightful contrast.