Rhubarb Upside-Down Cake

Perfectly pink rhubarb upside-down cake is a delicious and stunning dessert recipe for spring! A smooth honey caramel balances out the tartness of the rhubarb.

👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●skillet
●whisk
●spatula
●knife

📝 Preparation Steps

Preheat the oven to 350°F. Spray a 9-inch round cake pan with baking spray with flour. Line the bottom of the pan with parchment paper; do not spray again.

Baking spray with flour

Cut the rhubarb into 2-inch diagonal pieces. Cut each piece in half widthwise so that each piece has a pink side and a green-white side. Place the rhubarb in a large bowl and sprinkle with 2 tablespoons of granulated sugar and the cornstarch. Toss to combine. Place the rhubarb in the prepared pan pink side down, trimming the pieces to fit snugly in the pan.

In a medium stainless-steel skillet, melt ¼ cup of butter over medium heat; stir in the brown sugar, honey, and ¼ teaspoon salt. Bring the mixture to a simmer; cook until the sugar is melted and fragrant, about ⏱️ 3 minutes. Slowly pour in the orange juice, whisk until combined and smooth. Pour the caramel over the rhubarb.

In the bowl of a stand mixer, beat the remaining ½ cup of butter, remaining 1 cup of granulated sugar, orange zest, and vanilla at medium speed until creamy, 2 to ⏱️ 3 minutes, stopping occasionally to scrape the sides of the bowl. Add the eggs, one at a time, beating well after each addition.

large eggs, room temperature2

In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, and the remaining ½ teaspoon of salt. Gradually add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture, beating just until combined after each addition. Carefully dollop the batter onto the rhubarb and gently spread it with an offset spatula, making sure not to press too hard or move the rhubarb.

Bake for ⏱️ 30 minutes. Place a piece of foil on top of the cake to prevent excess browning and bake until a wooden pick comes out clean, 15 to ⏱️ 20 minutes more. Remove the foil and let the cake cool in the pan on a wire rack for ⏱️ 10 minutes. Run a knife around the sides of the cake to loosen; carefully invert the cake onto a serving plate, removing the parchment. Let cool.

Serve warm, room temperature, or cold with ice cream or whipped cream.

Ice cream or whipped cream, to serve

Nutrition Facts

calories

605 Calories

fat Content

29 g

fiber Content

2 g

sugar Content

54 g

sodium Content

443 mg

protein Content

7 g

trans Fat Content

1 g

cholesterol Content

133 mg

carbohydrate Content

80 g

saturated Fat Content

17 g

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