Rhubarb Upside-Down Cake – a delicious recipe with butter, brown sugar, rhubarb, eggs, flour, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Lightly grease an 8 inch round cake pan and line with parchment paper.
2
Combine 1/4 cup of the butter and 2/3 cup sugar in a small saucepan. Stir over low heat for 2-3 mins until smooth. Pour into base of cake pan, tilting it to make sure base is covered. Arrange the rhubarb on top, pressing slightly.
3
In a small bowl, beat the remaining butter and sugar until pale and creamy. Beat in the eggs, one at a time, beating well after each addition. Fold in the sifted flour and cinnamon, then stir in the cream.
4
Spoon the mixture over rhubarb, smoothing top. Bake for 40-45 mins, until a skewer inserted in the center comes out clean. Cool in the pan for 5 mins before turning onto a parchment paper-lined wire rack to cool. Serve warm or at room temperature with whipped cream.
691
kcal
Calories
35
g
Fat
86
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup butter, chopped, at room temperature, 1 1/8 cups brown sugar, 8.75 oz rhubarb, chopped, 2 None large eggs, and more.
Yes, 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.
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