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 cup granulated sugar; 2 cups sliced rhubarb (1/2 in. thick); 1 teaspoon grated lemon peel; 2 tablespoons lemon juice; 1/2 cup plus 2 tablespoons butter; 1/3 cup firmly packed brown sugar; 2 tablespoons bourbon or orange juice; 1/2 cup pecan halves; 2 large eggs; 1 1/2 teaspoons baking powder; 1 teaspoon vanilla; 1/4 teaspoon salt; 1 carton (7 1/2 to 8 oz.) creme fraiche or sour cream; 2 cups all-purpose flour

Servings: persons

1 cup granulated sugar
2 cups sliced rhubarb (1/2 in. thick)
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 cup plus 2 tablespoons butter
1/3 cup firmly packed brown sugar
2 tablespoons bourbon or orange juice
1/2 cup pecan halves
2 large eggs
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1 carton (7 1/2 to 8 oz.) creme fraiche or sour cream
2 cups all-purpose flour

1
In a bowl, combine 1/4 cup granulated sugar, the rhubarb, lemon peel, and 1 tablespoon lemon juice.
2
In a 10-inch frying pan over medium heat, melt 2 tablespoons butter; add brown sugar, bourbon, and remaining 1 tablespoon lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes. Spread in a buttered 9-inch round cake pan (with 2-in.-tall sides).
3
Arrange pecans over caramel. Scatter rhubarb mixture on top.
4
In a bowl, with a mixer on medium speed, beat remaining 1/2 cup butter and 3/4 cup granulated sugar until blended. Beat in eggs until smooth. Beat in baking powder, vanilla, and salt, half the creme fraiche, then half the flour; repeat with remaining creme fraiche and flour. Drop spoonfuls of batter over rhubarb; spread smooth.
5
Bake in a 350u00b0 oven until cake is golden on top and a toothpick inserted in center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes.
6
Run a knife between cake and pan sides. Invert onto a plate. Serve warm.

1023

kcal

Calories

Fat

123

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 14 ingredients. The key ingredients include: 1 cup granulated sugar, 2 cups sliced rhubarb (1/2 in. thick), 1 teaspoon grated lemon peel, 2 tablespoons 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

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