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Rhubarb Upside-Down Cake

A delightful Rhubarb Upside-Down Cake featuring a sweet and tangy rhubarb topping baked under a moist and tender cake. Perfect for spring and summer gatherings!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Topping:
  • 4 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 3 cups fresh rhubarb, cut into 1/2-inch pieces
  • 1 tablespoon vanilla extract
For the Cake:
  • 1 1/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsalted butter, softened
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Melt butter in a 9-inch pan in the oven for 3-4 minutes.
  2. Remove pan, sprinkle brown sugar over butter, and arrange rhubarb. Drizzle with vanilla extract.
  3. Combine flour, sugar, butter, baking powder, salt, milk, egg, and vanilla extract. Beat on low for 30 seconds, then high for 3 minutes.
  4. Spoon batter over rhubarb, spreading gently.
  5. Bake for 40-45 minutes, or until a toothpick comes out clean.
  6. Cool for 5 minutes, loosen edges, flip onto a plate, and let rest for 1 minute before removing the pan.

Notes

For a richer flavor, use browned butter for the topping.