Rhubarb Upside Down Cake
A tender rhubarb upside-down cake with a buttery brown sugar topping and a soft buttermilk crumb.
Equipment
- 8- or 9-inch cake pan
- Mixing bowl
- stand mixer
Ingredients
For the Topping
- 6 stalks rhubarb
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
For the Cake
- 2 tablespoons butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon kosher salt
- 1 3/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 cup buttermilk
- 1 cup rhubarb any remaining rhubarb diced, optional
Instructions
- Preheat the oven to 375°F with a rack placed in the center of the oven.
- Following the shape of your 8- or 9-inch cake pan, cut the rhubarb to fit and set aside.
- Lightly butter or grease the cake pan.
- Melt the butter, then mix with the brown sugar, cinnamon and ginger in a bowl. Pour into the prepared cake pan, then line up the rhubarb.
- Beat the butter until soft. Add the sugar and egg and beat until fluffy.
- Add the egg, salt, baking powder and vanilla extract and beat until smooth, scraping down the sides of the bowl.
- Add the flour and the buttermilk in batches, alternating and ending with the flour. Do not over mix.
- Fold in any remaining diced rhubarb, if using.
- Spread the batter over the rhubarb topping and bake for about 30-35 minutes, or until firm and a toothpick comes out clean.
- Let the cake rest for 3 minutes.
- Place a plate on top and invert. Wait about 30 seconds, then lift the pan to release the cake.
- Serve warm or at room temperature.
Notes
Upside-down cake is most delicious when served warm. If you're making the cake in advance, let the cake cool completely and store, covered, in the refrigerator. Reheat before serving. If you have any remaining rhubarb and wish to use it in the cake batter, it adds another layer of rhubarb flavor.