Rhubarb Upside Down Cake – Spaceships and Laser Beams

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Tart, sweet red rhubarb tops a deliciously moist cake to make this rhubarb upside down cake the perfect choice for a summer dessert.

A moist vanilla cake is topped with a bright pink and red layer of sweet, tangy rhubarb in this delectable vintage Rhubarb Upside Down Cake. The tartness of the rhubarb combines perfectly with the sweetness of the cake. You will love the fresh flavors of this lovely summer dessert.

For other delightful upside down cakes, try our berry upside down cake and pineapple upside down cake.


MORE UPSIDE DOWN CAKE RECIPES:
Banana Upside Down Cake | Upside Down Apple Cake


RHUBARB UPSIDE DOWN CAKE INGREDIENTS

You will need:

NOTE: It is essential to make sure that you do not eat the leaves or root/bottom stem area of rhubarb as it will make you sick.

  • 4 cups rhubarb, washed, dried and cut into ½ inch pieces
  • ½ cup of sugar
  • 1 teaspoon cinnamon
  • 1⅓ cup all-purpose flour
  • 2 teaspoons baking powder
  • ⅔ cup sugar
  • ¼ cup salted butter, softened
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • ⅔ cup whole milk

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: Fresh whipped cream would be delicious. You could also sprinkle coconut on your rhubarb dessert for a bit of crunch.

FRUIT: This traditional dessert can also be made with a huge variety of fresh fruit: pineapple, pear, cranberry, strawberry, blueberry, mango, plum, pumpkin, banana, peach, apple or apricot.

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HOW TO RHUBARB UPSIDE DOWN CAKE RECIPE

STEP ONE: Preheat the oven to 350°F.

STEP ONE: Cut washed rhubarb into ½ inch pieces.

STEP THREE: Spread rhubarb pieces in a lightly greased 9-inch round pan to make an even layer in the bottom of the pan.

PRO TIP: You can buy pre-cut parchment paper rounds to make lining the pan even easier.

PRO TIP: You could also bake your cake in a cast iron skillet or a bundt cake pan. 

STEP FOUR: In a small bowl, mix together ½ cup sugar with the cinnamon. Sprinkle sugar and cinnamon over the rhubarb.

STEP FIVE: Bake rhubarb for 15 minutes, remove and let cool slightly.

STEP SIX: While the rhubarb is cooling, in a medium bowl whisk flour and baking powder together.

STEP SEVEN: In a large bowl, cream butter and the sugar using an electric mixer on medium-high speed (about 2 to 3 minutes) until light and fluffy.

STEP EIGHT: Add the egg, vanilla and lemon zest to the butter mixture and mix on medium speed until blended in.

STEP NINE: Next, alternate adding the dry ingredients with the milk and mixing just until combined on low speed with each addition, raising mixer speed toward the end if necessary as the batter thickens. Do not overmix.

PRO TIP: Don’t over-mix the batter or your cake will be tough and rubbery.

STEP TEN: Pour cake batter over the rhubarb. Gently smooth the batter to cover the layer of rhubarb.

STEP ELEVEN: Place back in the oven and continue to bake cake for 40 to 45 minutes or until the top has browned and a toothpick inserted comes out clean.

STEP TWELVE: Remove from the oven and run a knife around the edge of the pan to loosen it. Let the cake cool in the pan on a wire rack for 20 to 30 minutes (until you can safely touch the bottom of the pan and the bottom of the pan is just barely warm). Then place your serving platter centered on top of the cake pan and quickly invert to loosen the cake out of the pan and onto the serving plate.

STEP THIRTEEN: Serve warm with whipped cream or ice cream.

How To Serve

This divine homemade rhubarb upside-down cake recipe can be served in a variety of ways. It tastes amazing on its own, but there are lots of tasty topping ideas as well. Fresh whipped cream with a scoop of vanilla ice cream would be delicious. You could also sprinkle the cake with coconut and a bit of powdered sugar before serving. 

Add a refreshing iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea or an iced caramel macchiato on the side.

Storage

ON THE COUNTER: You can store your cake at room temperature on the counter, covered carefully with plastic wrap or in a cake container. If stored this way, it will last for no more than two days.

IN THE FRIDGE: If kept in the refrigerator, this easy dessert will last for about three days.

IN THE FREEZER: You can freeze your rhubarb upside-down cake. After you have flipped the cake onto a serving platter, let it cool down completely. Then, place it in the refrigerator overnight. In the morning, wrap your cake in plastic wrap and put it in a freezer bag or container. Leave it in the freezer until you are ready to serve. When the time comes, you will want to defrost the cake in the fridge, but be sure to take the plastic off before defrosting.

The presentation of this upside down cake is so pretty. It tastes incredibly summery and sweet with this much-underappreciated fruit in all its lovely red and pink shades. Take advantage of rhubarb season and use the best rhubarb upside down cake recipe to make this amazing treat soon!

FAQ

What is a Rhubarb Upside Down Cake?

Rhubarb upside-down cake is a classic dessert that features a glaze with rhubarb on the bottom of the pan with the cake on top when baking. Before serving, you flip over so the rhubarb is on the top of the cake. It’s so moist and tasty!

How do I flip the cake without making a mess?

Let your cake cool on a wire rack for about 5 minutes, then lay a flat plate over the top of the cake pan. Carefully flip the cake over onto the plate. Bang on the bottom of the pan for good measure, then lift the pan off.

Can I freeze upside down cake?

If you have any leftovers of this delicious cake (and I’m betting you won’t!), you can wrap the cake in plastic wrap and then store in an airtight container in the freezer for up to 3 months.

Where can I get fresh rhubarb?

You can often find rhubarb at farmers markets and if you are lucky, you can sometimes find it at the grocery store.

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Rhubarb Upside Down Cake

Tart, sweet red rhubarb tops a deliciously moist cake to make this rhubarb upside down cake the perfect choice for a summer dessert.

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Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8

Calories: 276kcal

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Ingredients

  • 4 cups rhubarb washed, dried, and cut into ½ inch pieces
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • 1 ⅓ cup all-purpose flour
  • 2 teaspoons baking powder
  • cup sugar
  • ¼ cup salted butter softened
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • cup whole milk

Instructions

  • Preheat the oven to 350°F.

  • Cut washed rhubarb into ½ inch pieces.

  • Spread in a lightly greased 9 inch pan to make an even layer in the bottom of the pan.

  • In a small bowl, mix together ½ cup sugar with the cinnamon. Sprinkle over the rhubarb.

  • Bake rhubarb for 15 minutes, remove and let cool slightly.

  • While the rhubarb is cooling, in a medium bowl place the flour and baking powder. Whisk together.

  • In a large bowl, cream together the sugar and the butter using a hand mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.

  • Add the egg, vanilla, and lemon zest and mix on medium speed until blended in.

  • Alternate adding the dry ingredients with the milk and mixing just until combined on low speed with each addition, raising speed toward the end if necessary as the batter thickens. Don’t overmix.

  • Pour cake batter over the rhubarb. Gently smooth the batter to cover the layer of rhubarb. Place back in the oven and continue to bake for 40 to 45 minutes or until the top has browned and a toothpick inserted comes out clean.

  • Remove from the oven and run a knife around the edge of the pan to loosen it. Let the cake cool in the pan on a wire rack for 20 to 30 minutes (until you can safely touch the bottom of the pan and the bottom of the pan is just barely warm). Then place your serving platter centered on top of the cake pan and quickly invert to loosen the cake out of the pan and onto the serving platter.

  • Serve warm with whipped cream or ice cream.

Notes

It is very important to make sure that you do not eat the leaves or root/bottom stem area of rhubarb as it will make you sick.

Nutrition

Calories: 276kcal | Carbohydrates: 50g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 71mg | Potassium: 338mg | Fiber: 2g | Sugar: 31g | Vitamin A: 303IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 1mg





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