Rhubarb Upside-Down Cake
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Get ready to flip your dessert game upside down with this sweet, tangy, and totally show-stopping treat—trust me, it’s worth every bite!
Ingredients:
Image Credit: The Pioneer Woman
Ingredients:
- Baking spray with flour
- 12 oz. rhubarb, trimmed
- 1 cup plus 2 tbsp. granulated sugar, divided
- 2 tsp. cornstarch
- 3/4 cup unsalted butter, softened and divided
- 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
- 1/2 tsp. vanilla extract
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 cup sour cream, room temperature
- Ice cream or whipped cream, to serve
- Preheat your oven to 350°F. Grease a 9-inch round cake pan with baking spray that includes flour, then line the bottom with parchment paper—no need to grease again.
- Slice the rhubarb into 2-inch diagonal pieces, then halve each one widthwise to reveal both pink and green-white sides. Toss the rhubarb in a large bowl with 2 tablespoons of sugar and cornstarch until evenly coated. Arrange the rhubarb in the prepared pan, pink side down, trimming pieces to fit snugly.
- Melt ¼ cup of butter in a medium stainless-steel skillet over medium heat. Stir in brown sugar, honey, and ¼ teaspoon salt, then simmer for about 3 minutes until the sugar dissolves and smells fragrant. Slowly whisk in the orange juice until smooth, then pour the caramel over the rhubarb.
- In a stand mixer, beat the remaining ½ cup of butter, 1 cup of sugar, orange zest, and vanilla on medium speed for 2 to 3 minutes until creamy, scraping the bowl as needed. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, ginger, baking soda, and remaining ½ teaspoon of salt. Gradually add this dry mixture to the butter mixture, alternating with sour cream, starting and ending with the flour. Mix just until combined. Carefully spoon the batter over the rhubarb and gently spread it without shifting the fruit.
- Bake for 30 minutes, then cover loosely with foil to prevent over-browning. Continue baking for another 15 to 20 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then run a knife around the edges and carefully flip it onto a serving plate, removing the parchment paper.
- Enjoy warm, at room temperature, or chilled, with a scoop of ice cream or a dollop of whipped cream.
