Upside-Down Rhubarb Cake with Caramel Swirls Recipe

If you’re dreaming of a dessert that marries tangy freshness with gooey sweetness, the Upside-Down Rhubarb Cake with Caramel Swirls Recipe is exactly what you need in your life. This gem of a cake features vibrant, tart rhubarb nestled beneath a lusciously swirled caramel layer, all topped with a moist, tender crumb. Flipping it upside down reveals a stunning mosaic of jewel-toned rhubarb pieces glazed with buttery caramel, making it as much a feast for the eyes as it is for the palate. Each bite sings with the perfect balance of tang, sweetness, and a hint of vanilla, making it a true standout for any occasion.

Ingredients You’ll Need

Every ingredient here plays a starring role in bringing this cake to life — from the bright rhubarb that adds a refreshing tartness to the rich caramel that swirls throughout, each component is thoughtfully chosen. Let’s talk about what you’ll need to make this simple yet spectacular dessert.

• 2 cups fresh rhubarb, diced: The key to that signature tart kick and beautiful pink color.
• 1/2 cup granulated sugar: Sweetens both the rhubarb and the cake batter for perfect balance.
• 1 tablespoon lemon juice: Enhances the rhubarb’s brightness and keeps its flavor vibrant.
• 1/4 cup unsalted butter, melted (for topping): Creates that luscious caramel base once combined with brown sugar.
• 1/2 cup brown sugar, packed: Adds depth and a rich molasses note to the topping layer.
• 1/4 cup caramel sauce (store-bought or homemade): Delivers those irresistible caramel swirls that make every bite decadent.
• 1 1/2 cups all-purpose flour: Provides the structure for a soft, moist cake crumb.
• 1 teaspoon baking powder: Helps the cake rise and keeps it light.
• 1/2 teaspoon baking soda: Works with the sour cream to ensure a tender texture.
• 1/4 teaspoon salt: Balances sweetness and intensifies flavors.
• 1/2 cup unsalted butter, softened (for cake): Adds richness and moisture to the batter.
• 2/3 cup granulated sugar: Sweetens the cake batter evenly.
• 2 large eggs: Bind the ingredients and contribute to the cake’s airy texture.
• 1 teaspoon vanilla extract: Infuses warmth and enhances all the other flavors.
• 1/2 cup sour cream: Adds tang and keeps the cake tender and moist.
• 1/4 cup milk: Loosens the batter just enough for easy spreading.

How to Make Upside-Down Rhubarb Cake with Caramel Swirls Recipe

Step 1: Prep Your Oven and Pan

Start by heating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This prep step ensures your cake will release beautifully when you flip it.

Step 2: Macerate the Rhubarb

Toss the diced rhubarb with half a cup of granulated sugar and a splash of lemon juice. Let it sit for 15 minutes so the sugar draws out the natural juices — this step deepens the flavor and softens the rhubarb for a tender finish.

Step 3: Build the Caramel Base

Pour the melted butter right into the bottom of your pan, then sprinkle the brown sugar over it evenly. Drizzle the caramel sauce on top. These layers will melt and mingle in the oven to create that luscious caramel swirled bed for the rhubarb.

Step 4: Layer the Rhubarb

Drain off any extra liquid from the rhubarb to keep the cake from becoming soggy, then spread those ruby pieces evenly over the caramel base. This sets the stage for the pretty upside-down finish.

Step 5: Mix Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a bowl. Combining the dry ingredients first ensures they’ll incorporate evenly into the batter later on.

Step 6: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy — this step is essential for a soft crumb and airy texture.

Step 7: Add Eggs and Vanilla

Beat in the eggs one at a time to keep the batter smooth, then stir in the vanilla extract for that warm, comforting flavor backdrop.

Step 8: Combine Wet and Dry Ingredients

Mix in the sour cream and milk until just combined, then gradually add the dry ingredients, stirring gently until you have a smooth, cohesive batter.

Step 9: Assemble the Cake

Carefully spoon the batter over the rhubarb and caramel layer, smoothing the top evenly so it bakes uniformly.

Step 10: Bake and Flip

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and confidently invert it onto a plate to reveal that stunning caramel-coated rhubarb topping. Allow it to cool completely before serving for the cleanest slices.

How to Serve Upside-Down Rhubarb Cake with Caramel Swirls Recipe

Garnishes

Top your cake slices with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the tangy sweetness. A sprinkle of toasted almonds or a few fresh rhubarb ribbons can add a pretty, textural contrast that’s sure to impress.

Side Dishes

This cake pairs wonderfully with a simple cup of tea or coffee, making it a perfectly cozy treat for afternoon gatherings. For a more indulgent spread, consider serving it alongside a zesty lemon curd or a light citrus sorbet to brighten the palate even more.

Creative Ways to Present

Try cutting the cake into petite squares and serving them on mini dessert plates for parties. You could also layer slices between mascarpone cream and fresh berries for a quick, deconstructed trifle that keeps the Upside-Down Rhubarb Cake with Caramel Swirls Recipe front and center in an exciting new form!

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cake covered tightly at room temperature for up to two days or refrigerated for up to five days. The caramel topping stays soft and moist, making leftovers just as delightful as the day they were made.

Freezing

This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge and bring to room temperature before serving.

Reheating

Warm your cake slices gently in a low oven (about 300°F) for 10 minutes to revive the gooey caramel and soften the crumb. Avoid microwaving to keep the texture just right.

FAQs

Can I use frozen rhubarb for the Upside-Down Rhubarb Cake with Caramel Swirls Recipe?

Absolutely! Just make sure to thaw and drain the frozen rhubarb well to avoid excess moisture in the caramel layer.

Is it necessary to use caramel sauce or can I omit it?

The caramel sauce adds luscious flavor and those beautiful swirls. While you could skip it, using caramel really elevates the cake to something special.

Can this cake be made gluten-free?

Yes! Substitute the all-purpose flour with a good-quality gluten-free blend. The texture may be slightly different but the flavor will remain wonderful.

How long does the cake stay fresh once flipped?

Once flipped and cooled, the cake is best enjoyed within five days when stored properly. The caramel topping might start to firm up but will still be delicious.

Can I make the cake in a different-sized pan?

You can, but baking times may vary. A smaller pan will make a thicker cake that requires a longer bake time, while a larger pan will need less time. Keep an eye on doneness with a toothpick test.

Final Thoughts

I truly hope you give the Upside-Down Rhubarb Cake with Caramel Swirls Recipe a warm spot in your kitchen and on your dessert table. Its vibrant flavor, eye-catching presentation, and delightful textures make it a guaranteed crowd-pleaser and a beloved classic you’ll want to make again and again. Once you’ve experienced that beautiful caramel-rhubarb magic, you’ll wonder how you ever lived without it!

Upside-Down Rhubarb Cake with Caramel Swirls Recipe

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4.2 from 36 reviews

• Author: admin
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Upside-Down Rhubarb Cake with Caramel Swirls is a delightful dessert that combines the tartness of fresh rhubarb with the rich sweetness of caramel and brown sugar. The rhubarb is macerated to soften its tangy bite and layered with a luscious caramel topping, then covered with a moist, vanilla-infused cake batter. Once baked and inverted, the rhubarb and caramel form a glossy, flavorful topping that pairs perfectly with the tender crumb of the cake. Perfect for spring or summer gatherings, this cake offers a beautiful balance of flavors and textures.

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Ingredients

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Topping

• 2 cups fresh rhubarb, diced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup caramel sauce (store-bought or homemade)

Cake Batter

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to ensure easy removal of the cake.
2. Macerate Rhubarb: In a bowl, combine the diced rhubarb with 1/2 cup granulated sugar and 1 tablespoon lemon juice. Toss to coat and let it sit for 15 minutes, allowing the rhubarb to soften and release juices.
3. Create Caramel Layer: Pour the melted butter evenly into the bottom of the prepared cake pan. Sprinkle the packed brown sugar evenly over the butter, then drizzle the caramel sauce on top to create a rich, sticky base.
4. Add Rhubarb Layer: Drain any excess liquid from the macerated rhubarb to avoid a watery cake. Spread the rhubarb evenly over the caramel layer in the pan to form the fruit topping.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
6. Cream Butter and Sugar: Using a mixer, cream the softened butter with 2/3 cup granulated sugar until the mixture turns light and fluffy, which helps incorporate air into the batter for a tender crumb.
7. Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
8. Combine Wet and Dry Ingredients: Stir in the sour cream and milk until evenly combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until the batter is smooth without overmixing.
9. Assemble Cake Batter: Carefully spread the batter over the rhubarb layer in the pan, smoothing the top with a spatula to cover the fruit evenly.
10. Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
11. Cool and Invert: Let the cake cool in the pan for 10 minutes to set. Run a knife around the edges to loosen it, then invert the cake onto a serving plate to reveal the caramelized rhubarb topping. Allow the cake to cool completely before serving.

Notes

• Make sure to drain excess liquid from the rhubarb to prevent soggy cake layers.
• Using parchment paper on the cake pan bottom ensures easy removal and clean presentation.
• Allow the cake to cool completely after inversion so the caramel topping sets properly.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
• You can substitute sour cream with Greek yogurt for a slightly tangier flavor and healthier option.
• For an extra touch, serve with whipped cream or vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Baking
• Method: Baking
• Cuisine: American