Description
A delightful Upside-Down Rhubarb Cake with luscious caramel swirls, combining tart rhubarb and rich caramel flavors in a moist, tender cake. Perfect for spring, this American baking favorite is finished with an irresistible caramel topping and pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
Scale
For the topping:
- 1/3 cup unsalted butter
- 1/2 cup brown sugar (packed)
- 2 cups rhubarb, sliced into 1/2-inch pieces
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons 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
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup milk
For the caramel swirl:
- 1/4 cup caramel sauce (store-bought or homemade), slightly warmed
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Make the topping: Melt 1/3 cup unsalted butter and 1/2 cup packed brown sugar in a small saucepan over medium heat, stirring until bubbly and combined. Pour this caramel mixture evenly into the prepared cake pan. Arrange 2 cups of sliced rhubarb in a snug single layer over the caramel.
- Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
- Cream butter and sugar: In a large mixing bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition to ensure full incorporation. Stir in 1 teaspoon vanilla extract.
- Combine batter: Mix in 1/2 cup sour cream (or plain Greek yogurt). Then, alternately add the dry ingredients and 1/4 cup milk to the wet mixture, beginning and ending with dry ingredients, mixing just until combined to avoid overmixing.
- Assemble the cake: Pour the batter evenly over the rhubarb layer in the cake pan. Smooth the top gently with a spatula. Drizzle 1/4 cup warmed caramel sauce over the cake batter and swirl it through with a knife or skewer to create a marbled effect.
- Bake the cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Carefully invert the cake onto a serving plate, peel off the parchment paper, and let the cake cool slightly before serving.
Notes
- If the rhubarb is very tart, toss it with a tablespoon of sugar before layering to add extra sweetness.
- This cake is delicious served warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
- Ensure the caramel sauce is slightly warmed before drizzling for easier swirling.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
