Rhubarb Upside Down Cake

Rhubarb upside down cake is a delicious and colorful dessert that is perfect for springtime. The cake features a layer of sweet and tangy rhubarb, which is caramelized to perfection on the bottom of the pan. On top of that, a light and fluffy cake batter is poured, which rises beautifully in the oven. The end result is a gorgeous and delicious cake that is sure to impress your guests. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent dessert experience!

Ingredients

For the batter:

120 g butter
180 g AP flour
½ tsp salt
¼ tsp baking soda
¼ tsp baking powder
200 g sugar
2 tsp vanilla
2 eggs
100 g sour cream

For the bottom:

1-2 Tbsp melted butter
2-3 Tbsp sugar
1 Tbsp cornstarch
3-5 stalks of rhubarb depends on how long/thick they are

Instructions

Prep

Preheat your oven to 375F/190C
Prep your pan by covering the bottom with a circle of parchment paper
Take some melted butter and brush all over the bottom and up the sides
Sugar the bottom generously, making sure you get sugar in the corner so the cake will have a crunchy almost caramelized edge. Try not to get it up the sides though or the cake will stick
Dust a thin layer of cornstarch on the bottom, I like to stay away from the edge and just put it in the middle where the rhubarb will go. Rhubarb has a lot of water in it and without this step your cake will end up very soggy
Cut the rhubarb into pieces. I like to do this before making the batter as it comes together so quickly. I like to cut the rhubarb a bit shorter than the pan. This way i get an almost caramelized cake edge while the middle becomes ultra moist and lush.
Once you have placed all the rhubarb in the pan, set to the side and get started on the batter

Cake

Sift together 180g flour, ½ t salt, ¼ t baking powder and ¼ t baking soda, and set to the side
Combine 100g of sour cream with 2 t of vanilla extract and whisk together, then set that also to the side
Place 120g butter and 200g sugar in the bowl of a stand mixer
Using the paddle attachment whip on high until light and fluffy
Scrape down the sides of the bowl and add 2 eggs
Whip again on high until even lighter and fluffier
Scrape down the sides of the bowl, add in half of your dries and mix on a low speed, just until combined
Scrape down the bowl, add in all of your liquids, and continue mixing on a low speed
Once incorporated, scrape down the bowl, add in rest of the dries, and continue mixing
I like to finish the batter by hand just so i know it is completely lump and streak free
Pour the batter over the rhubarb
Spread it out evenly so that the cake can bake evenly
Pop in the oven and bake for about 40-45 minutes

Finishing

The cake is ready when a toothpick inserted in the middle comes out clean
As soon as the cake is out of the oven place your serving plate on top on the cake and flip the cake out
Take the bottom off of the spring form pan so it can stop steaming itself and so the caramel doesn’t stick to the paper
Keep the sides locked though!
Let cool completely!
Serve with chantilly (vanilla ice cream would also be great) and enjoy!