Introduction & Inspiration

I find there is something incredibly satisfying about baking with seasonal ingredients. When rhubarb starts appearing in the spring, I know it’s time to make this Rhubarb Upside-Down Cake. The vibrant pink stalks transform into a beautiful, tangy topping for a tender, subtly spiced cake.

My inspiration for this recipe comes from a love of classic upside-down cakes, but with a twist. Pineapple upside-down cake is wonderful, of course, but rhubarb offers a unique tartness that I find incredibly appealing.

This cake is a celebration of spring’s bounty. It’s a way to showcase the fresh, vibrant flavors of the season in a comforting and delicious dessert.

This recipe bring some challenge, but it is really not that hard. It worth the additional steps.

Nostalgic Appeal

Upside-down cakes, in general, have a certain nostalgic charm. They’re a bit retro, reminding me of vintage cookbooks and family gatherings. The reveal of the beautifully arranged fruit (or in this case, rhubarb) on top is always a bit magical.

Rhubarb itself can be nostalgic for many people. It might evoke memories of grandparents’ gardens or homemade pies and jams. It’s a flavor that’s both familiar and a little bit special.

This particular cake combines that classic upside-down cake presentation with the unique tartness of rhubarb. It’s a comforting dessert with a slightly unexpected twist.

This cake is the perfect dessert. To impress with a simple yet delicious recipe.

Homemade Focus

As with all my baking, I believe in the power of homemade. This Rhubarb Upside-Down Cake is made entirely from scratch, and the difference in flavor and texture is truly noticeable.

While a boxed cake mix and canned fruit might seem convenient, they simply can’t compare to the fresh, vibrant flavors of a cake made with real ingredients.

Each element of this cake is carefully crafted, from the caramel sauce that coats the rhubarb to the tender, spiced cake itself. It’s a labor of love, but the results are well worth the effort.

I think baking something from scratch is rewarding, and this is a perfect recipe. It is a way of sharing that love and effort with others.

Flavor Goal

The primary flavor goal for this Rhubarb Upside-Down Cake is a delightful balance of sweet and tart. The rhubarb, with its natural tanginess, is the star of the show.

The caramel sauce adds a layer of sweetness and richness, complementing the rhubarb’s tartness without overpowering it. The brown sugar and honey in the caramel create a deep, complex flavor.

The cake itself is subtly spiced with ginger, which pairs beautifully with rhubarb. The orange zest and juice add a bright, citrusy note that enhances the overall flavor profile.

The goal is a cake that’s moist, tender, and bursting with flavor – a perfect harmony of sweet, tart, and subtly spiced notes. The result is a refreshing cake.

Ingredient Insights

For the Rhubarb Topping:

Rhubarb: The star! Fresh rhubarb, trimmed and cut into pieces, provides the tart and vibrant topping. Look for firm, brightly colored stalks.
Granulated Sugar: Sweetens the rhubarb and helps create a syrupy sauce as it bakes.
Cornstarch: Helps to thicken the juices released by the rhubarb, creating a more stable topping that won’t make the cake soggy.
Unsalted Butter: Adds richness and flavor to the caramel sauce.
Light Brown Sugar: Provides sweetness and a hint of molasses flavor to the caramel.
Honey: Adds a unique sweetness and depth of flavor to the caramel.
Kosher Salt: A pinch of salt balances the sweetness and enhances the other flavors.
Orange Juice and Zest: Add a bright, citrusy note that complements the rhubarb and spices.

For the Cake:

All-Purpose Flour: Provides the structure for the cake. I use unbleached all-purpose flour.
Baking Powder and Baking Soda: Leavening agents that create a light and airy texture. Make sure they are fresh for the best results.
Ground Ginger: The primary spice, adding warmth and a subtle kick that pairs perfectly with rhubarb.
Kosher Salt: Balances the sweetness and enhances the other flavors.
Unsalted Butter: Provides richness, flavor, and tenderness to the cake. Softened butter is essential for proper creaming.
Granulated Sugar: Sweetens the cake and contributes to its texture.
Vanilla Extract: enhances the flavors.
Eggs: Add richness, structure, and moisture. Room temperature eggs incorporate best into the batter.
Sour Cream: Adds moisture and a subtle tang that complements the rhubarb. Room temperature sour cream is important for even incorporation.

Essential Equipment

9-inch Round Cake Pan: The standard size for this recipe. A metal pan is preferred for even baking.
Parchment Paper: Lining the bottom of the pan prevents the rhubarb from sticking and makes it easier to invert the cake.
Large Bowl: For tossing the rhubarb with sugar and cornstarch.
Medium Stainless-Steel Skillet: For making the caramel sauce. Stainless steel is preferred because it allows you to see the color of the caramel as it cooks.
Stand Mixer (or Hand Mixer): For creaming the butter and sugar and beating the eggs.
Medium Bowl: for mixing dry ingredients
Whisk: For combining dry ingredients and for making the caramel sauce.
Offset Spatula: For spreading the batter evenly over the rhubarb.

Ingredients

Baking spray with flour

For the rhubarb topping

12 oz. rhubarb, trimmed
1 cup plus 2 tbsp. granulated sugar, divided
2 tsp. cornstarch
1/4 cup unsalted butter, softened
1/4 cup firmly packed light brown sugar
2 Tbsp. honey
3/4 tsp. kosher salt, divided
1 Tbsp. orange juice
1 tsp. orange zest

For the cake

1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. baking soda
2 large eggs, room temperature
1/2 cup sour cream, room temperature

Step-by-Step Instructions

1. Prepare the Pan and Preheat:

Preheat the oven to 350°F (175°C).
Spray a 9-inch round cake pan with baking spray with flour. This type of spray ensures the cake won’t stick.
Line the bottom of the pan with a circle of parchment paper. Do not spray the parchment again. The slight stickiness will help hold the rhubarb in place.

2. Prepare the Rhubarb:

Trim the rhubarb stalks, discarding any leaves (rhubarb leaves are toxic).
Cut the rhubarb into 2-inch diagonal pieces.
Cut each piece in half lengthwise so that each piece has a pink side and a green-white side. This creates visually appealing pieces.
Place the rhubarb in a large bowl.
Sprinkle with 2 tablespoons of granulated sugar and the cornstarch.
Toss to combine, ensuring the rhubarb is evenly coated.

3. Arrange the Rhubarb:

Place the rhubarb in the prepared pan, pink side down. This will create the beautiful pattern on top of the cake after it’s inverted.
Trim the pieces as needed to fit snugly in the pan, creating a single layer.

4. Make the Caramel Sauce:

In a medium stainless-steel skillet, melt 1/4 cup of unsalted butter over medium heat.
Stir in the brown sugar, honey, and 1/4 teaspoon of salt.
Bring the mixture to a simmer, and cook until the sugar is melted and fragrant, about 3 minutes.
Slowly pour in the orange juice, whisking constantly until combined and smooth.
Pour the caramel evenly over the rhubarb in the pan.

5. Make the Cake Batter:

In the bowl of a stand mixer (or using a hand mixer), beat the remaining 1/2 cup of softened butter, the remaining 1 cup of granulated sugar, orange zest, and vanilla extract at medium speed until creamy, 2 to 3 minutes. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, beating well after each addition.
In a separate medium bowl, whisk together the flour, baking powder, ginger, baking soda, and the remaining 1/2 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. Do not overmix.

6. Assemble and Bake:

Carefully dollop the batter onto the rhubarb in the pan.
Gently spread the batter with an offset spatula, making sure not to press too hard or move the rhubarb pieces.
Bake for 30 minutes.
Place a piece of foil on top of the cake to prevent excess browning.
Continue baking until a wooden pick inserted into the center comes out clean, 15 to 20 minutes more.

7. Cool and Invert:

Remove the foil and let the cake cool in the pan on a wire rack for 10 minutes only. This is important; if you let it cool too long, the caramel will harden and the cake will stick to the pan.
Run a knife around the sides of the cake to loosen it.
Carefully invert the cake onto a serving plate.
Remove the parchment paper.
Let the cake cool completely, or serve it warm, at room temperature, or even cold.

8. Serve:

Serve with ice cream or whipped cream, if desired.

Troubleshooting

Cake Sticks to the Pan: Make sure to use baking spray with flour and to line the bottom with parchment. Also, be sure to invert the cake after only 10 minutes of cooling. If it cools completely, the caramel will harden and stick.
Rhubarb is Too Tart: The sweetness of rhubarb can vary. If your rhubarb is very tart, you can increase the sugar in the topping slightly.
Cake is Dry: This could be due to overbaking or too much flour. Make sure to measure the flour accurately (spoon and level method), and don’t overbake.
Cake is Soggy: Be sure to not put too much caramel, and that the rhubarb layer is not too thick.

Tips and Variations

Use Fresh Rhubarb: While frozen rhubarb can be used in a pinch, fresh rhubarb will have the best flavor and texture.
Don’t Overmix the Batter: Overmixing can lead to a tough cake. Mix until just combined.
Add Other Fruits: Strawberries, raspberries, or blueberries pair well with rhubarb. You can add a handful to the topping along with the rhubarb.
Spice it Up: Add a pinch of ground cardamom or cinnamon to the cake batter for extra warmth.
Make it Gluten-Free: Substitute a gluten-free flour blend for the all-purpose flour.

Serving and Pairing Suggestions

Warm, Room Temperature, or Cold: This cake is delicious at any temperature.
With Ice Cream or Whipped Cream: A classic pairing! Vanilla ice cream or lightly sweetened whipped cream are perfect complements.
With a Cup of Tea or Coffee: The tartness of the rhubarb and the warmth of the ginger make this cake a perfect pairing for a hot beverage.
Brunch Dessert: The fruit, and the cake make it a good option for a brunch.

Nutritional Information

(Note: This is an estimated nutritional breakdown and may vary based on specific ingredients and serving sizes.) Per Serving (assuming the cake is cut into 12 slices):

Calories: Approximately 300-350
Fat: 15-18g
Saturated Fat: 9-11g
Cholesterol: 60-70mg
Sodium: 180-220mg
Total Carbohydrates: 40-45g
Dietary Fiber: 1-2g
Sugars: 25-30g
Protein: 3-4g

Sweet and Tart Rhubarb Upside-Down Cake: A Springtime Delight

Discover how to make a stunning Rhubarb Upside-Down Cake! This recipe features a tender cake, a tangy rhubarb topping, and a simple caramel sauce.

Author: Grace

Ingredients

Scale

For the rhubarb topping

12 oz. rhubarb, trimmed
1 cup plus 2 tbsp. granulated sugar, divided
2 tsp. cornstarch
1/4 cup unsalted butter, softened
1/4 cup firmly packed light brown sugar
2 Tbsp. honey
3/4 tsp. kosher salt, divided
1 Tbsp. orange juice
1 tsp. orange zest

For the cake

1/2 cup unsalted butter, softened
1 1/2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. ground ginger
1/2 tsp. baking soda
2 large eggs, room temperature
1/2 cup sour cream, room temperature

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Instructions