Introduction & Inspiration: A Tangy, Sweet, and Stunning Cake
This Rhubarb Upside-Down Cake is a beautiful and delicious way to showcase the unique flavor of rhubarb! I love how the tartness of the rhubarb is balanced by the sweetness of the caramel. And the tender, spiced cake.
The inspiration for this recipe came from my love for upside-down cakes. And a desire to create a version that featured rhubarb, a springtime favorite. I wanted a visually stunning dessert.
I experimented with different techniques for arranging the rhubarb. And creating a caramel that would perfectly complement its tartness. This recipe is the result.
This cake is perfect for any occasion, from a casual weeknight dessert to a special gathering. It’s a guaranteed crowd-pleaser. And it’s a beautiful centerpiece for any table.
Nostalgic Appeal (with a Rhubarb Twist)
Upside-down cakes, often made with pineapple, have a classic, retro appeal. They remind me of vintage cookbooks and comforting, home-baked desserts. A timeless treat.
This Rhubarb Upside-Down Cake takes that familiar format. And gives it a unique and flavorful twist with the use of rhubarb and a hint of ginger. It’s a way to enjoy.
There’s something inherently satisfying about the combination of a tender cake, a caramelized topping, and tart fruit. It’s a flavor and texture combination that’s both comforting and exciting.
It’s the kind of cake that’s perfect for sharing with loved ones. Or for savoring all to yourself with a cup of coffee or tea. A moment of pure enjoyment.
Homemade Focus (and the Beauty of Upside-Down Cakes)
I’m a strong advocate for homemade baked goods, and this Rhubarb Upside-Down Cake is a perfect example of why. Making your own cake allows you to control the ingredients. And create a dessert.
Store-bought versions of similar cakes often lack the fresh flavor. And the perfect balance of sweetness and tartness that you can achieve with homemade. When baking, you can use the best ingredients.
This recipe is a testament to the fact that even seemingly complex desserts like upside-down cakes can be made at home. It requires a bit of time and attention to detail. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try. It’s a great way to showcase the beauty of seasonal ingredients. And to enjoy the satisfaction of creating something truly delicious from scratch.
Flavor Goal
The flavor goal of this Rhubarb Upside-Down Cake is to achieve a perfect balance of tart and sweet. With a tender, spiced cake, a rich caramel topping, and the unique, tangy flavor of rhubarb.
The rhubarb, cut into pieces and tossed with sugar and cornstarch. It provides the signature tartness that defines this cake. The cornstarch helps to thicken the juices released by the rhubarb during baking.
The caramel, made with butter, brown sugar, honey, salt, and orange juice. It adds a rich, buttery sweetness and a beautiful glossy finish to the upside-down cake.
The cake itself, made with butter, sugar, orange zest, vanilla extract, eggs, flour, baking powder, ginger, baking soda, salt, and sour cream. Provides a tender, moist, and subtly spiced base that complements the rhubarb and caramel perfectly.
Ingredient Insights
Let’s take a closer look at the ingredients. Baking spray with flour (or butter and flour) is used to grease the cake pan.
For the Rhubarb Layer:
Rhubarb, trimmed and cut into 2-inch diagonal pieces, then halved widthwise. Granulated sugar and cornstarch are tossed with the rhubarb.
For the Caramel:
Unsalted butter, firmly packed light brown sugar, honey, and kosher salt create a rich, buttery caramel. Orange juice adds a touch of citrusy brightness.
For the Cake:
Unsalted butter, softened. Granulated sugar, orange zest, and vanilla extract add flavor and richness.
Large eggs, at room temperature. All-purpose flour, baking powder, ground ginger, baking soda, and kosher salt form the dry ingredients.
Sour cream, at room temperature, adds moisture and a subtle tang to the cake.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch round cake pan.
Parchment paper.
A large bowl and a medium stainless-steel skillet: For the rhubarb and caramel.
A stand mixer (or a hand mixer and a large bowl) for making the cake batter.
A whisk.
A rubber spatula or offset spatula.
That’s it! This recipe is relatively straightforward in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- Baking spray with flour
For the Filling:
- 12 oz. rhubarb, trimmed
- 1 cup plus 2 Tbsp. granulated sugar, divided
- 2 tsp. cornstarch
- ¾ cup unsalted butter, softened and divided
- ¼ cup firmly packed light brown sugar
- 2 Tbsp. honey
- ¾ tsp. kosher salt, divided
- 1 Tbsp. orange juice
- 1 tsp. orange zest
- ½ tsp. vanilla extract
- 2 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- ¾ tsp. ground ginger
- ½ tsp. baking soda
- ½ cup sour cream, room temperature
- Ice cream or whipped cream, to serve
These are the quantities as listed.
Remember to use fresh, high-quality ingredients whenever possible, especially the rhubarb, butter, and eggs.
Step-by-Step Instructions
Ready to bake a stunning Rhubarb Upside-Down Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pan and Oven:
Preheat the oven to 350°F (175°C).
Spray a 9-inch round cake pan with baking spray with flour.
Line the bottom of the pan with parchment paper. Do not spray the parchment again.
2. Prepare the Rhubarb:
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. This creates a visually appealing pattern.
Place the rhubarb in a large bowl.
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.
3. Make the Caramel:
In a medium stainless-steel skillet, melt ¼ cup of the butter over medium heat.
Stir in the brown sugar, honey, and ¼ teaspoon of the salt.
Bring the mixture to a simmer. Cook until the sugar is melted and fragrant, about 3 minutes.
Slowly pour in the orange juice, whisking until combined and smooth.
Pour the caramel evenly over the rhubarb in the pan.
4. Make the Cake Batter:
In the bowl of a stand mixer (or using a hand mixer and a large bowl), beat the remaining ½ cup of softened butter, the remaining 1 cup of granulated sugar, the orange zest, and the vanilla extract 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.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground 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. Beat just until combined after each addition. Be careful not to overmix.
5. Pour Batter over Rhubarb: Carefully dollop the batter onto the rhubarb in the pan.
Gently spread it with an offset spatula or the back of a spoon, making sure not to press too hard or move the rhubarb pieces.
6. Bake:
Bake for 30 minutes.
Place a piece of foil on top of the cake to prevent excess browning.
Bake until a wooden pick inserted into the center of the cake comes out clean, 15 to 20 minutes more.
7. Cool and Invert:
Remove the foil.
Let the cake cool in the pan on a wire rack for 10 minutes.
Run a thin knife or offset spatula around the sides of the cake to loosen it from the pan.
Carefully invert the cake onto a serving plate.
Remove the parchment paper.
Let the cake cool completely.
8. Serve:
Serve the Rhubarb Upside-Down Cake warm, at room temperature, or cold.
Serve with ice cream or whipped cream, if desired. Enjoy!
Troubleshooting
Even with careful following, here are some common issues:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly.
Problem: The caramel is too runny.
Solution: Make sure you’re cooking the caramel until the sugar is completely melted and the mixture is slightly thickened.
Problem: The cake is sticking to the pan.
Solution: Make sure you’re greasing the pan thoroughly and lining the bottom with parchment paper. Also, make sure to run a knife around the edges of the cake before inverting it.
Problem: Rhubarb is too tart.
Solution: Next time, adjust the sugar to your taste.
Problem: Cake is sinking. Solution: Check that the oven temperature is accurate.
Tips and Variations
Here are some tips and variations for this recipe:
Tip: For an even richer flavor, use brown butter in the cake batter.
Tip: If you don’t have fresh ginger, you can use ¼ teaspoon of ground ginger instead.
Tip: To save time, you can use pre-cut rhubarb (if you can find it).
Variation: Add other fruits to the topping, such as sliced strawberries, raspberries, or blueberries.
Variation: Use different spices in the cake batter, such as cardamom, nutmeg, or allspice.
Variation: Add a layer of streusel topping to the cake before baking.
Variation: Substitute the honey with maple syrup.
Variation: Add some lemon zest to the rhubarb.
Serving and Pairing Suggestions
This Rhubarb Upside-Down Cake is perfect for many occasions:
Serving Suggestions:
Serve the cake warm, at room temperature, or cold.
Serve it with a scoop of vanilla ice cream, whipped cream, or custard.
Serve it as a dessert for a spring or summer gathering, a potluck, or a barbecue.
It’s also delicious for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a Moscato d’Asti or a late-harvest Riesling.
A glass of sparkling wine, such as Prosecco or Champagne.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 350-450
- Protein: 4-5 grams
- Fat: 18-25 grams (mostly from the butter)
- Carbohydrates: 45-55 grams
- Fiber: 1-2 grams
This is an estimate. This Rhubarb Upside-Down Cake is a relatively rich and decadent dessert, due to the butter, sugar, and caramel.
It does provide some fiber and vitamins from the rhubarb. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter.
Print
Rhubarb Upside-Down Cake
Description
This Rhubarb Upside-Down Cake is a beautiful and delicious way to showcase the unique flavor of rhubarb! I love how the tartness of the rhubarb is balanced by the sweetness of the caramel
Ingredients
For the Filling:
- 12 oz. rhubarb, trimmed
- 1 cup plus 2 Tbsp. granulated sugar, divided
- 2 tsp. cornstarch
- ¾ cup unsalted butter, softened and divided
- ¼ cup firmly packed light brown sugar
- 2 Tbsp. honey
- ¾ tsp. kosher salt, divided
- 1 Tbsp. orange juice
- 1 tsp. orange zest
- ½ tsp. vanilla extract
- 2 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- ¾ tsp. ground ginger
- ½ tsp. baking soda
- ½ cup sour cream, room temperature
- Ice cream or whipped cream, to serve
Instructions
1. Prepare the Pan and Oven:
Preheat the oven to 350°F (175°C).
Spray a 9-inch round cake pan with baking spray with flour.
Line the bottom of the pan with parchment paper. Do not spray the parchment again.
2. Prepare the Rhubarb:
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. This creates a visually appealing pattern.
Place the rhubarb in a large bowl.
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.
3. Make the Caramel:
In a medium stainless-steel skillet, melt ¼ cup of the butter over medium heat.
Stir in the brown sugar, honey, and ¼ teaspoon of the salt.
Bring the mixture to a simmer. Cook until the sugar is melted and fragrant, about 3 minutes.
Slowly pour in the orange juice, whisking until combined and smooth.
Pour the caramel evenly over the rhubarb in the pan.
4. Make the Cake Batter:
In the bowl of a stand mixer (or using a hand mixer and a large bowl), beat the remaining ½ cup of softened butter, the remaining 1 cup of granulated sugar, the orange zest, and the vanilla extract 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.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground 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. Beat just until combined after each addition. Be careful not to overmix.
5. Pour Batter over Rhubarb: Carefully dollop the batter onto the rhubarb in the pan.
Gently spread it with an offset spatula or the back of a spoon, making sure not to press too hard or move the rhubarb pieces.
6. Bake:
Bake for 30 minutes.
Place a piece of foil on top of the cake to prevent excess browning.
Bake until a wooden pick inserted into the center of the cake comes out clean, 15 to 20 minutes more.
7. Cool and Invert:
Remove the foil.
Let the cake cool in the pan on a wire rack for 10 minutes.
Run a thin knife or offset spatula around the sides of the cake to loosen it from the pan.
Carefully invert the cake onto a serving plate.
Remove the parchment paper.
Let the cake cool completely.
8. Serve:
Serve the Rhubarb Upside-Down Cake warm, at room temperature, or cold.
Serve with ice cream or whipped cream, if desired. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Rhubarb Upside-Down Cake baking journey!
Summary: This Rhubarb Upside-Down Cake is a stunning and delicious dessert that features a layer of tart rhubarb and sweet caramel on top of a tender, spiced cake. It’s perfect for showcasing the unique flavor of rhubarb and is sure to impress.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 2 days in advance. Store it, covered, at room temperature or in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a 9-inch round cake pan. Can I use a different size?
A: Yes, you can use a different size pan, but you may need to adjust the baking time accordingly. A square pan would work.
Q: I’m allergic to nuts. Can I omit the pecans? A: Yes, you can.
Q: Can I make this recipe gluten-free? A: Yes, use a gluten-free flour blend.