Rhubarb Upside-Down Cake: The Easy Indulgence You Need Today
This delightful rhubarb upside-down cake is a perfect combination of tart and sweet, making it an essential treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, combine rhubarb and 1 cup sugar, simmer until rhubarb is tender.
- In a large bowl, cream together butter and remaining sugar. Beat in the eggs and vanilla.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add to creamed mixture, alternating with milk.
- Pour rhubarb mixture into a greased pan, followed by the batter.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Allow to cool before inverting onto a plate.
Notes
- Serve with whipped cream for extra indulgence.
- Letting the cake sit for a day enhances the flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg