Description
This Rhubarb Upside Down Cake is a delightful springtime dessert featuring tart rhubarb sweetened with sugar, topped with a buttery crumb topping, and baked to perfection. The cake is rich and moist with citrus accents from orange zest and juice, balanced by a smooth sour cream-infused batter. An elegant and visually stunning treat perfect for gatherings or a special treat.
Ingredients
Scale
Rhubarb Topping
- 3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces)
- 3/4 cup granulated sugar
- 4 tbsp salted butter, cut in small chunks
Cake Batter
- 1/2 cup salted butter, softened at room temperature (113 grams)
- 1 cup + 2 tbsp granulated sugar (240 grams)
- 2 large eggs, at room temperature
- 1 tsp orange zest
- 1 tbsp + 1 tsp orange juice
- 1 tsp vanilla extract
- 1/2 cup full fat sour cream, at room temperature (120 grams)
- 1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled (211 grams)
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk, at room temperature (2% preferred, 60 mL)
- 1/4 cup salted butter, melted
Crumb Topping
- 1/2 cup + 1 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar, packed
- 2 tsp raw turbinado sugar (optional, for crunch)
- Pinch of salt
- Pinch of cinnamon
- 2 tbsp salted butter, melted
Instructions
- Prepare the Pan & Rhubarb: Preheat your oven to 350℉ (175℃). Butter a 9-inch cake pan thoroughly, line the bottom with parchment paper, butter again, and lightly spray with nonstick spray. Scatter 4 tablespoons of small chunks of butter over the pan bottom. In a bowl, mix the chopped rhubarb with 3/4 cup granulated sugar and let it sit while you prepare the batter.
- Cream Butter & Sugar: In a large mixing bowl, cream 1/2 cup softened butter for 30 seconds to 1 minute until smooth. Add 1 cup plus 2 tablespoons of granulated sugar and beat on high speed for about 1 minute until the mixture is light and fluffy.
- Add Eggs & Flavors: Beat in the eggs one at a time on medium-high speed until fully incorporated and the batter is smooth. Then mix in the orange zest, orange juice, and vanilla extract until just combined.
- Add Sour Cream: Stir in the full-fat sour cream until the batter is smooth and well combined.
- Add Dry Ingredients and Milk: On low speed, gently mix in the flour, baking powder, and salt. When only a few streaks of flour remain, pour in the milk and continue mixing on low until the batter is uniform and just combined.
- Assemble the Cake: Evenly spread the rhubarb and sugar mixture over the butter in the prepared pan, arranging the pieces close together. Pour the cake batter over the rhubarb layer and smooth the top with a spatula.
- Make Crumb Topping: In a small bowl, combine the melted butter, all-purpose flour, granulated sugar, brown sugar, optional turbinado sugar, salt, and cinnamon until crumbly. Sprinkle this crumb mixture evenly over the cake batter.
- Bake the Cake: Place the cake in the oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Allow the cake to cool in the pan for about 10 minutes after baking.
- Invert and Cool: Run a knife around the edge to loosen the cake. Place a cooling rack with a cookie sheet underneath over the top of the cake pan, then carefully invert the pan to release the cake onto the rack. Let the cake cool completely before slicing. To speed cooling, you may refrigerate it uncovered for 20 minutes.
- Store: Keep the cake tightly covered at room temperature for up to 3 days or refrigerate for up to 6 days for best freshness.
Notes
- Ensure all dairy ingredients like butter, eggs, sour cream, and milk are at room temperature for best batter consistency.
- If you prefer a less tart cake, reduce the rhubarb sugar to 1/2 cup.
- The turbinado sugar is optional but adds a nice crunchy texture to the crumb topping.
- Make sure to cool the cake completely before slicing for clean slices.
- This cake tastes great served slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
