Go Back
Print
Rhubarb Upside Down Cake

Rhubarb Upside Down Cake

Flip this cake over to reveal a wonderful surprise - a beautiful red rose pattern made from rhubarb.

Course Dessert
Cuisine American
Keyword cake, dessert, rhubarb, upside-down cake
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

For the Caramel/Rhubarb Layer

  • 1 cup brown sugar, divided
  • 1/2 cup butter, divided (one stick)
  • 2 large stalks fresh rhubarb, cut on the diagonal into 1/4 inch slices

For the Cake

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (additional) butter, melted and cooled (one stick)
  • 1 cup (additoinal brown sugar
  • 2 eggs
  • 2 egg yolks

Instructions

Caramel/Rhubarb Layer

  1. Preheat the oven to 350 degrees and grease a 9-inch cake pan. Prepare the first half of the caramel/rhubarb layer: In a medium saucepan, cook 1/2 cup of the brown sugar over medium heat, stirring frequently, for 3 to 4 minutes or until an amber caramel has formed. Add 4 tbsp of the butter and cook, stirring constantly until combined, 1 to 2 minutes. Immediately pour caramel mixture into the prepared cake pan, spreading to cover the entire bottom of the pan. Arrange the rhubarb in a circular pattern so that it covers the caramel and the bottom of the pan.

  2. Make more caramel sauce: Melt the second 1/2 cup of the brown sugar in a saucepan over medium heat, stirring frequently, for 3 to 4 minutes or until an amber caramel has formed. Add the remaining 4 tbsp of butter and cook, stirring constantly until combined, 1 to 2 minutes. Drizzle the sauce over the arranged rhubarb (it does not have to be perfect). Set the prepared pan aside. It's OK if the caramel starts to harden.

For the Cake

  1. In a small bowl, mix together the flour, baking powder and salt. In a medium bowl, whisk together the brown sugar, melted butter, eggs, and yolks. Fold the dry ingredients into the wet and stir gently to form a smooth batter. Pour the batter over the rhubarb in an even layer in the cake pan, smoothing with a spatula as necessary.

  2. Bake until the top of the cake is golden brown, approximately 35 to 40 minutes. Remove the cake from the oven and let it slightly cool on a wire rack for 10 minutes.

  3. After 10 minutes, gently run a knife or spatula around the edge of the cake to loosen it. Gently invert the cake onto a plate. Serve warm or at room temperature.