Description
This Upside-Down Rhubarb Cake with Caramel Swirls is a delightful dessert featuring tangy rhubarb macerated in sugar and lemon juice, layered over a buttery caramel base, and topped with a moist, tender cake batter. The inverted presentation reveals a gorgeous caramelized rhubarb topping with luscious caramel swirls, making it a perfect balance of sweet and tart flavors for any occasion.
Ingredients
Scale
Rhubarb Mixture
- 2 cups fresh rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
Topping Layer
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup caramel sauce (store-bought or homemade)
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
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure smooth release.
- Macreate rhubarb: In a bowl, toss the diced rhubarb with 1/2 cup granulated sugar and lemon juice. Set aside for 15 minutes to macerate, allowing the rhubarb to soften and release its juices.
- Create the topping base: Pour the melted butter into the bottom of the prepared cake pan. Sprinkle the brown sugar evenly over the melted butter, then drizzle caramel sauce over the top to create a rich, sticky caramel layer.
- Add rhubarb layer: Drain any excess liquid from the macerated rhubarb to avoid a soggy cake, then spread the rhubarb evenly over the caramel layer in the pan.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for incorporation with wet ingredients.
- Cream butter and sugar: In a mixing bowl, cream the softened butter with 2/3 cup granulated sugar until the mixture is light and fluffy, incorporating air for a tender cake crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor depth.
- Combine wet ingredients: Stir in the sour cream and milk until the mixture is smooth and well combined, providing moisture and richness to the batter.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until the batter is smooth and uniform without overmixing to keep the cake light.
- Assemble and bake: Gently spread the cake batter evenly over the rhubarb layer in the cake pan, smoothing the top for an even bake. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes after baking, then run a knife around the edges to loosen it. Invert the cake onto a serving plate, revealing the caramelized rhubarb topping. Let cool completely before serving to set the layers and flavors.
Notes
- Make sure to drain the rhubarb well after maceration to prevent excess moisture from making the cake soggy.
- If preferred, homemade caramel sauce can be used to control sweetness and flavor.
- Line the pan bottom with parchment paper for easy cake release.
- Ensure the cake is fully cooled before inverting to maintain the topping’s integrity.
- This recipe can be served with whipped cream or vanilla ice cream for added indulgence.
