Rhubarb Upside-Down Cake Recipe

Name: Rhubarb Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups sugar, divided; 4 tablespoons unsalted butter, plus 1 stick and 6 tablespoons cut into 1/2-inch cubes and chilled; Zest of one lemon; 1 tablespoon plus 2 teaspoons fresh lemon juice; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt, divided; Scant 1 pound rhubarb, trimmed and cut into 1-inch pieces; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/3 cup whole milk; 2 eggs, lightly beaten; Ice cream or whipped cream for serving, optional

Servings: persons

1 1/2 cups sugar, divided
4 tablespoons unsalted butter, plus 1 stick and 6 tablespoons cut into 1/2-inch cubes and chilled
Zest of one lemon
1 tablespoon plus 2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt, divided
Scant 1 pound rhubarb, trimmed and cut into 1-inch pieces
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup whole milk
2 eggs, lightly beaten
Ice cream or whipped cream for serving, optional

1
Heat oven to 375u00b0 F. Melt 1 cup of the sugar, 4 tablespoons butter, lemon zest and juice, vanilla, and 1/4 teaspoon of salt in a 9-inch cast iron skillet over medium heat. When the butter and sugar have melted together, add the rhubarb pieces and cook, stirring occasionally, until rhubarb is tender and slightly caramelized, 6 to 8 minutes, depending on the thickness of your rhubarb stalks.
2
Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter, and using your fingers, rub into flour mixture to form coarse pea-size pieces. Like Phyllis Grant would say, make like you're snapping your fingers. Add milk and eggs and stir until a soft, sticky dough forms. If your eggs are on the small side, you may need an extra splash of milk for the dough to come together.
3
Place pieces of dough over the hot rhubarb mixture, trying to cover the entire surface. It will feel a little like you're making a cobbler, but the dough will rise up and fill in any holes you've left. Bake on a baking sheet until the cake is golden and cooked through, about 30 to 35 minutes. Remove skillet from oven and let the cake rest for about 10 minutes. Place a large, flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like, but it's just as good plain.

758

kcal

Calories

Fat

136

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups sugar, divided, 4 tablespoons unsalted butter, plus 1 stick and 6 tablespoons cut into 1/2-inch cubes and chilled, Zest of one lemon, 1 tablespoon plus 2 teaspoons fresh lemon juice, 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.

Rhubarb Upside-Down Cake

How did you like this recipe?

Frequently Asked Questions