Easy Rhubarb Upside-Down Cake
🛒 Ingredients:
• 1½ cups chopped fresh rhubarb
• ½ cup brown sugar, packed
• ¼ cup unsalted butter, melted
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
👩🍳 Directions:
1️⃣ Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2️⃣ Prepare the Topping: Pour the melted butter into the cake pan, then sprinkle the brown sugar evenly over the butter.
3️⃣ Add the Rhubarb: Spread the chopped rhubarb evenly over the sugar layer. Set aside.
4️⃣ Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
5️⃣ Cream the Butter and Sugar: In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
6️⃣ Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
7️⃣ Combine Wet and Dry: Gradually add the flour mixture alternately with the milk, starting and ending with the dry ingredients. Mix just until combined.
8️⃣ Add Batter to Pan: Carefully spoon the batter over the rhubarb layer and gently smooth the top.
9️⃣ Bake: Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
🔟 Invert and Cool: Let the cake rest in the pan for 10 minutes before inverting it onto a serving plate. Serve warm or at room temperature.
Nutritional Information:
⏰ Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
🔥 Kcal: 320 kcal per serving
🍽️ Servings: 8 servings
