Homemade Rhubarb Upside-Down Cake Recipe

Name: Homemade Rhubarb Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup packed brown sugar; 3 tablespoons butter, melted; 2-1/4 cups diced fresh or frozen rhubarb; 4-1/2 teaspoons sugar; 6 tablespoons butter, softened; 3/4 cup sugar; 2 large eggs,; , room temperature; 1 teaspoon vanilla extract; 1 cup plus 2 tablespoons all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup milk; 1/4 teaspoon cream of tartar; Whipped cream or vanilla ice cream, optional

Servings: persons

2/3 cup packed brown sugar
3 tablespoons butter, melted
2-1/4 cups diced fresh or frozen rhubarb
4-1/2 teaspoons sugar
6 tablespoons butter, softened
3/4 cup sugar
2 large eggs,
, room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1/4 teaspoon cream of tartar
Whipped cream or vanilla ice cream, optional

1
In a small bowl, combine brown sugar and butter. Spread into a greased 10-in cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside.
2
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3
In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb.
4
Bake at 325u00b0 until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream or ice cream.

1116

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2/3 cup packed brown sugar, 3 tablespoons butter, melted, 2-1/4 cups diced fresh or frozen rhubarb, 4-1/2 teaspoons sugar, and more.

Yes, Homemade Rhubarb Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Homemade Rhubarb Upside-Down Cake

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