Description
This delightful Rhubarb Upside Down Cake features a sweet-tart rhubarb layer, a moist, tender orange-scented cake, and a buttery crumb topping. It is the perfect spring dessert, easy to make, and is sure to impress with both its taste and presentation.
Ingredients
Units
Scale
Rhubarb Layer
- 3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces)
- 3/4 cup granulated sugar
- 4 tbsp salted butter, plus more for greasing pan
Cake
- 1/2 cup salted butter, softened at room temperature (113 grams)
- 1 cup + 2 tbsp granulated sugar (240 grams)
- 2 large eggs, at room temperature
- 1 tsp orange zest
- 1 tbsp + 1 tsp orange juice
- 1 tsp vanilla extract
- 1/2 cup full fat sour cream, at room temperature (120 grams)
- 1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled (211 grams)
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk, at room temperature (2% preferred, 60 mL)
Crumb Layer
- 1/4 cup salted butter, melted
- 1/2 cup + 1 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar, packed
- 2 tsp raw turbinado sugar (optional, for crunch)
- Pinch of salt
- Pinch of cinnamon
Instructions
- Prepare the Pan & Rhubarb: Preheat oven to 350℉ (175℃). Butter a 9-inch cake pan very well, then line the bottom with a round of parchment paper. Butter again and lightly spray with nonstick spray. Scatter 4 tbsp of butter, cut in small chunks, over the pan bottom. Stir together the chopped rhubarb and 3/4 cup sugar in a bowl and let sit, while making the cake batter.
- Cream Butter & Sugar: In a large mixing bowl, cream 1/2 cup softened butter for 30 seconds to 1 minute. Add 1 cup + 2 tbsp granulated sugar and beat on high for about 1 minute, until light and fluffy.
- Add Eggs & Flavors: Beat in the eggs on medium-high speed, one at a time, until well combined and the batter is smooth. Mix in orange zest, orange juice, and vanilla extract until just combined.
- Add Sour Cream: Mix in the full-fat sour cream until well incorporated and the batter is smooth.
- Add Dry Ingredients and Milk: On low speed, mix in the flour, baking powder, and salt. When only a few streaks of flour remain, pour in the milk and continue to mix on low until the batter is uniform and just combined.
- Assemble the Cake: Spread the rhubarb and sugar mixture in an even layer over the butter in the prepared pan, nestling pieces close together. Pour the cake batter over the rhubarb and smooth the top.
- Make Crumb Topping: In a small bowl, mix together the melted butter, all-purpose flour, granulated sugar, brown sugar, turbinado sugar (if using), salt, and cinnamon to form a crumbly mixture. Sprinkle evenly over the cake batter.
- Bake: Bake the cake for 45-55 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Let the cake cool in the pan for about 10 minutes.
- Invert and Cool: Run a knife around the edge of the pan to loosen the cake. Place a cooling rack (with a cookie sheet underneath to catch drips) over the top and carefully invert the cake. Let cool fully before slicing and serving. To hasten cooling, place the cake, uncovered, in the fridge for 20 minutes.
- Store: Store tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 6 days.
Notes
- Do not let the cake cool for more than 10 minutes in the pan to prevent the rhubarb from sticking.
- Using parchment paper and extra butter helps prevent sticking.
- Turbinado sugar in the crumb topping adds crunch but is optional.
- To unmold, gently tap the upside-down cake pan firmly if needed.
- Best served the day it’s made, but flavor improves on the second day.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 31g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
