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Cozy Rhubarb Upside-Down Cake with Tangy Sweet Topping

A delightful rhubarb upside-down cake featuring a tangy-sweet topping and a moist, tender crumb. 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
  

Rhubarb Topping
  • 3 cups fresh rhubarb stalks trimmed and sliced into ½-inch pieces
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 tablespoons brown sugar packed
  • 1 lemon zest of 1
Cake Batter
  • 1.5 cups all-purpose flour or gluten-free flour blend
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 2 large eggs room temperature
  • 0.5 cup whole milk or dairy-free milk like oat or almond
  • 1 teaspoon vanilla extract
Optional
  • 0.5 teaspoon ground cinnamon or ginger
  • 0.25 cup chopped toasted almonds or pecans

Method
 

  1. Combine sugar and butter in saucepan. Cook until melted and bubbling.
  2. Add rhubarb, brown sugar, salt, and lemon zest. Cook 5-7 minutes until rhubarb softens. Cool slightly.
  3. Preheat oven to 350°F (175°C). Whisk flour, baking powder, and salt.
  4. Cream butter with sugar until fluffy. Beat in eggs, then vanilla.
  5. Alternate adding dry ingredients and milk to butter mixture. Mix gently.
  6. Pour rhubarb topping into pan. Spread gently.
  7. Pour cake batter over rhubarb topping and smooth the surface.
  8. Bake for 40-45 minutes until golden. Tent with foil if needed.
  9. Cool cake in pan for 20 minutes. Invert onto serving plate.
  10. If topping sticks, warm pan briefly before flipping.

Notes

For a richer flavor, consider browning the butter before adding it to the rhubarb topping.