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Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

This Rhubarb Upside-Down Cake features a soft cake layer topped with sweet and tangy rhubarb.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Layer
  • 4 tablespoon salted butter plus additional for greasing pan
  • 3 cups rhubarb rinsed and chopped into 1-inch pieces
  • ¾ cup granulated sugar
Crumb Layer
  • ¼ cup salted butter melted
  • ½ cup all-purpose flour plus 1 tbsp
  • 2 tablespoon granulated sugar
  • 2 tablespoon brown sugar packed
  • 2 teaspoon raw turbinado sugar optional
  • pinch salt
  • pinch cinnamon
Cake
  • ½ cup salted butter softened at room temperature
  • 1 cup granulated sugar plus 2 tbsp
  • 2 large eggs at room temperature
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice plus 1 tsp
  • 1 teaspoon vanilla extract
  • ½ cup full fat sour cream at room temperature
  • 1 and ½ cups all-purpose flour spooned & leveled
  • 1 and ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup milk at room temperature

Equipment

  • 9-inch round cake pan
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, mix the rhubarb with ¾ cup of sugar and melted butter. Spread this mixture in the bottom of the prepared pan.
  3. Combine the crumb layer ingredients in a separate bowl. Sprinkle this over the rhubarb layer.
  4. For the cake, cream butter and sugar in a bowl. Add eggs, orange zest, orange juice, and vanilla. Mix well.
  5. In another bowl, combine flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with sour cream and milk.
  6. Pour the batter over the crumb layer in the pan. Bake for 40 minutes or until a toothpick comes out clean.
  7. Let the cake cool for 10 minutes, then invert onto a plate.

Notes

Serve warm or at room temperature. You can add a scoop of ice cream on top for extra flavor.