Rhubarb Upside Down Cake
Upside-down cakes may be old-fashioned, but in my world, they never go out of style. The leggy stalks of rhubarb make it extra elegant, and quite a showstopper, but no one needs to know how easy this cake is to make!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 stalks rhubarb
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar (packed)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 2 tablespoons butter (room temperature)
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon kosher salt
- 1 3/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 cup buttermilk
- Any remaining rhubarb (diced, up to 1 cup (optional))
Instructions
- 1
Preheat the oven to 375°F with a rack placed in the center of the oven.
- 2
Following the shape of your 8- or 9-inch cake pan, cut the rhubarb to fit. I like to line up the rhubarb in a row, place the pan on top and trim. Fine tune the cuts so that they snugly fit in the pan. Set the rhubarb aside.
- 3
Lightly butter or grease the cake pan.
- 4
Melt the butter, then mix with the brown sugar, cinnamon and ginger in a bowl. Pour the sugar mixture into the prepared cake pan, then line up the rhubarb.
- 5
Using an stand mixer or hand mixer, beat the butter until soft. Add the sugar and egg and beat until fluffy.
- 6
Add the egg, salt, baking powder and vanilla extract and beat until smooth, scraping down the sides of the bowl.
- 7
Working in batches, add the flour and the buttermilk, and mix, alternating and ending with the flour. Do not over mix.
- 8
If you have any remaining rhubarb and wish to use it in the cake batter, gently fold it into the batter.
- 9
Spread the batter over the rhubarb topping, and bake in the oven for about 30-35 minutes, or until the cake is firm to the touch and an inserted toothpick comes out clean.
- 10
Let the cake rest for 3 minutes.
- 11
Place a plate on top of the cake pan and invert. Wait about 30 seconds, then lift the pan to release the cake.
- 12
Serve the cake warm or at room temperature.