Here’s a full Rhubarb Down Cake recipe — a delightful twist on the classic upside-down cake using tart rhubarb as the star!
Rhubarb Down Cake Recipe
Ingredients:
For the Rhubarb Layer:
4 cups rhubarb, chopped into ½-inch pieces
¾ cup granulated sugar
¼ cup unsalted butter (or margarine)
1 tsp vanilla extract (optional)
For the Cake Batter:
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk (whole or 2% preferred)
Instructions:
1. Prepare the Rhubarb Base:
Preheat oven to 350°F (175°C).
In a saucepan, melt ¼ cup butter. Add rhubarb and ¾ cup sugar. Cook over medium heat for about 5–6 minutes, until the rhubarb starts to soften and release juices.
Stir in vanilla (optional), then pour mixture into a greased 9-inch round or square cake pan.
2. Make the Cake Batter:
In a bowl, whisk together flour, baking powder, and salt.
In another large bowl, cream together softened butter and sugar until light and fluffy (about 2–3 minutes).
Beat in eggs, one at a time, then add vanilla.
Alternate adding flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
3. Assemble and Bake:
Carefully spread cake batter over the rhubarb in the pan. Smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10–15 minutes.
4. Flip and Serve:
Run a knife around the edge of the pan to loosen. Invert cake onto a serving plate or board. Let cool slightly before serving.
Optional Serving Suggestions:
Serve warm with whipped cream, vanilla ice cream, or a dollop of Greek yogurt.
