Description
This Upside-Down Rhubarb Cake with Caramel Swirls is a delightful springtime dessert featuring tart rhubarb softened in buttery caramel and topped with a moist, tender cake layer. The combination of caramel sauce and fresh rhubarb creates a luscious, tangy topping that perfectly complements the rich vanilla-flavored cake beneath. Perfect served warm or at room temperature, it pairs beautifully with whipped cream or vanilla ice cream for an irresistible treat.
Ingredients
Scale
Topping
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup caramel sauce
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
Instructions
- Prepare the Rhubarb Topping: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking. In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter together with 1/2 cup granulated sugar. Stir the mixture until smooth, then add the chopped fresh rhubarb and cook for 2 to 3 minutes until the rhubarb softens slightly but still holds its shape. Pour this warm rhubarb mixture evenly into the bottom of the prepared cake pan.
- Add Caramel Swirls: Drizzle 1/4 cup of caramel sauce evenly over the rhubarb layer in the pan, distributing it carefully to create flavorful caramel swirls throughout the topping.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to ensure the leavening agents and salt are well combined.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer or whisk until the mixture is light, fluffy, and pale in color. This aerates the butter to create a tender crumb.
- Add Eggs and Vanilla: Add 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate the eggs. Then mix in 1 teaspoon vanilla extract for flavor.
- Combine Wet Ingredients: Stir in 1/2 cup sour cream and 1/4 cup whole milk until the batter is smooth and well blended, which adds moisture and a slight tanginess to the cake.
- Incorporate Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the cake tender.
- Assemble and Bake: Pour the batter gently over the rhubarb and caramel layer in the cake pan, spreading it evenly and smoothing the top with a spatula. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is done.
- Cool and Invert: Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. Then carefully invert the cake onto a serving plate so the caramelized rhubarb topping is on top.
- Serve: Serve the cake warm or at room temperature. It tastes wonderful accompanied by whipped cream or a scoop of vanilla ice cream.
Notes
- You can use frozen rhubarb instead of fresh; just thaw it completely and drain well to remove excess moisture.
- Add a pinch of cinnamon or ginger to the batter for a warm, spiced variation that complements the rhubarb.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgent dessert experience.
