Rhubarb Upside Down Cake
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From bakedwithlovebyivy
Rhubarb upside down cake might just be the dessert of the Spring. With rhubarb in season, it was only right to feature it in an upside dwon cake recipe. This upside down cake has a special, geometric twist as it is designed to be baked in a loaf pan.
Recipe Description
This rhubarb upside down cake consists of a vanilla cinnamon cake, tangy yet soft rhubarb, and a bubbling caramel. The sweetness of the caramel and vanilla cinnamon cake complement the sour, tangy rhubarb. Enjoy!
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
Sour cream or Yogurt
Sour cream and yogurt can be used interchagebly in this recipe. The purpose of either of these ingredients is to add moisture and tang to the cake.
Cinnamon
The cinnamon adds a nice warmth to the cake and comlements the sour rhubarb so well.
Unsalted Butter
I like unsalted butter in my cake batter so that I can control the amount of salt I add in the recipe.
Rhubarb
The caramel cooks the rhubarb during the baking process. Not only does the rhubarb take on a rich sweetness, but it also becomes extremely tender and soft.
FAQs
Do I need to peel the rhubarb?
No, peeling the rhubarb isn't necessary. Just make sure to wash your rhubarb stalks well.
Can I stir the caramel?
Stirring the sugar and water to combine will harm the caramel through causing crystallization. Swirl the pan instead to help the sugar dissolve in the water as your caramel is coming to a boil.
Why do I need to grease the pan and line it with parchment paper?
It is always better to be safe than sorry, especially with upside down cakes. Caramel is very sticky, especially when baked in the oven. You want to be extremely thorough with greasing and lining the pan to prevent the cake from sticking.
Why is it important to end on the flour mixture?
Ending on the flour mixture is essential for achieving a smooth cake batter. Ending on the milk mixture can result in a separated or curdled cake batter, so ending on the flour mixture helps to prevent this.
Recipe Card
Cake
ingredients
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup white granulated sugar
- 2 eggs
- 2 tbsp sour cream or yogurt
- 1 1/4 cup plus 2 tablespoons all purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Assembly
ingredients
- 3/4 cup white sugar
- 1/4 cup water
- 2 stalks of rhubarb, washed and cut into 3 inch pieces
Method
Step 1
Preheat your oven to 350° Fahrenheit.
Step 2
Cream together the butter and sugar. Add eggs one at a time, mixing until smooth.
Step 3
Mix in yogurt.
Step 4
In a medium bowl whisk together the flour, baking powder, salt, and cinnamon.
Step 5
Whisk your milk and extract in a separate jug.
Step 6
Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture).
Step 7
Grease a standard loaf pan with nonstick cooking spray and line with parchment paper.
Step 8
Place the rhubarb pieces along the bottom of the pan in an even layer.
Step 9
In a small sauce pan add the sugar and water.
Step 10
Turn the stove on medium heat, swirling the pan constantly, until the mixture is boiling and it reaches a medium shade of amber.
Step 11
Pour the bubbling sugar mixture over the rhubarb.
Step 12
Add the cake batter overtop of the rhubarb and caramel.
Step 13
Bake the upside down cake for 30-35 minutes or until the top of the cake is golden brown and springs back to the touch.
Step 14
When the cake comes out of the oven, run along the sides of the pan with an offset spatula to release the edges. Let the cake cool for 10 minutes, and then invert it onto a serving plate.
Step 15
Slice and enjoy!