Easy Rhubarb Upside Down Cake
A delightful and easy-to-make cake featuring a sweet and tart rhubarb layer, perfect for any occasion.
Ingredients
Rhubarb Layer
- 2 cups rhubarb, chopped Use fresh rhubarb with vibrant colors.
- 1 cup sugar
- 1/4 cup butter Melted.
Cake Batter
- 1 cup all-purpose flour Spoon into measuring cup and level off.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Melt the butter in a medium saucepan over medium heat, then stir in the sugar until well combined.
- Add the chopped rhubarb to the mixture and cook for about five minutes until slightly softened.
- Pour the rhubarb mixture evenly into the greased pan.
Batter Preparation
- In a separate bowl, mix the all-purpose flour, baking powder, and salt.
- In another bowl, whisk together the milk, vanilla extract, and egg.
- Gradually add the wet ingredients to the dry ingredients and mix gently until just combined.
- Pour the batter over the rhubarb mixture in the prepared pan, covering it completely.
Baking
- Bake in the preheated oven for 30 to 35 minutes, checking for doneness with a toothpick.
- Once baked, allow the cake to cool for a few minutes in the pan before inverting it onto a plate.
- Serve warm or at room temperature, optionally with ice cream.
Notes
For added texture, consider incorporating nuts like walnuts or pecans into the batter. Store leftover cake covered at room temperature for up to three days or in the fridge for up to a week.