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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
