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Source: Freepik

Easy Homemade Rhubarb Upside Down Cake

The tangy sweetness of the rhubarb pairs perfectly with the moist vanilla cake. It is an impressive and tasty dessert that always gets rave reviews from family and friends.

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Ingredients

number of servings
8
  • 1 Cup of white sugar Added to
  • 14 Cup of unsalted butter, softened Added to
  • 2 eggs Added to
  • 1 teaspoon of Vanilla Extract Added to
  • 112 cups of all-purpose flour Added to
  • 112 teaspoons of baking powder Added to
  • 12 teaspoon of salt Added to
  • 12 Cup of milk Added to
  • 2 cups of chopped fresh rhubarb Added to
  • 12 Cup of packed brown sugar Added to
  • 14 Cup of melted butter Added to
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Directions

90 min.
1. Step

Preheat your oven to 350 degrees F (175 degrees C). A tip from my experience: Always preheat the oven. Placing your cake in a preheated oven will ensure it rises evenly.

2. Step

In a large bowl, cream together the white sugar and 1/4 cup of softened butter until light and fluffy. This should take about 5 minutes; taking time here makes your cake tender and well raised.

3. Step

Beat in the eggs, one at a time, then stir in the vanilla.

4. Step

In another bowl, combine flour, baking powder, and salt; gradually add to the butter mixture alternately with milk. Stir just until the batter is smooth.

5. Step

In a different bowl, combine the rhubarb, brown sugar, and melted butter. Pour this into the bottom of a greased 9-inch round cake pan, spreading it out to evenly cover the bottom of the pan.

6. Step

Pour the prepared batter over the rhubarb mixture in the pan, evenly spreading it out.

7. Step

Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remember, all ovens vary so start checking it around the 35 minute mark.

8. Step

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate and gently remove the pan. Scrape any remaining rhubarb from the pan onto the cake. Allow the cake to cool completely before serving.

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