Description
This delightful Rhubarb Upside-Down Cake combines a tart rhubarb base with a tender, spiced cake batter baked to perfection. The rhubarb creates a beautiful, flavorful topping when inverted, offering a refreshing contrast to the sweet, moist cake. Perfect served warm with a dollop of sweetened whipped cream, this dessert is a lovely way to enjoy seasonal rhubarb with comforting spices.
Ingredients
Rhubarb Base
- 3 cups sliced fresh or frozen rhubarb
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter, melted
Batter
- 1/4 cup butter, melted
- 3/4 cup sugar
- 1 large egg, room temperature
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2/3 cup 2% milk
Optional
- Sweetened whipped cream, for serving
Instructions
- Make the rhubarb base: Arrange the sliced rhubarb in a single visually appealing layer on the bottom of a greased 10-inch cast-iron pan, heavy ovenproof skillet, or a springform pan lined with parchment paper. In a separate bowl, combine the sugar, flour, and ground nutmeg, then sprinkle this mixture evenly over the rhubarb. Drizzle the melted butter liberally over all to set the flavorful base.
- Prepare the cake batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the melted butter with sugar until well combined and creamy. Add the room temperature egg and continue to beat until fully incorporated. In another bowl, sift together the flour, baking powder, nutmeg, and salt to remove lumps. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat thoroughly after each addition to achieve a smooth, thick batter free of lumps.
- Assemble and bake: Carefully spread the cake batter evenly over the rhubarb base in your prepared pan. Place the pan in the oven and bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, immediately loosen the edges of the cake from the pan and invert it onto a serving plate so the rhubarb layer is on top.
- Serve: Serve the Rhubarb Upside-Down Cake warm, optionally with a spoonful of sweetened whipped cream. For an extra touch, consider making a caramel sauce by whisking butter and sugar over heat to drizzle over the rhubarb base before adding the batter.
Notes
- Use fresh or frozen rhubarb depending on availability; thaw and drain frozen rhubarb before using to avoid excess moisture.
- Ensure the egg is at room temperature to achieve a smooth batter.
- You can substitute 2% milk with whole milk or a dairy-free alternative if desired.
- For added flavor, try sprinkling cinnamon in addition to nutmeg in the cake batter.
- The cake is best enjoyed warm but can be served at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- To reheat, warm gently in an oven or microwave before serving.
