Description
This Rhubarb Upside Down Cake is a delightful twist on the classic upside down style, featuring tart rhubarb caramelized with sugar and butter beneath a moist, citrus-infused cake. Topped with a crunchy cinnamon crumb, this dessert balances tangy and sweet flavors perfect for spring and summer gatherings.
Ingredients
Scale
Rhubarb Topping
- 3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces)
- 3/4 cup granulated sugar
- 4 tbsp salted butter, cut into chunks
Cake Batter
- 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)
- 1/4 cup salted butter, melted
Crumb Topping
- 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 your oven to 350℉ (175℃). Butter a 9-inch cake pan thoroughly and line the bottom with a round piece of parchment paper. Butter the parchment as well and lightly spray with nonstick spray. Scatter 4 tablespoons of butter, cut into small chunks, evenly over the bottom of the pan. In a bowl, combine the chopped rhubarb with 3/4 cup sugar and let it sit to macerate while you prepare the batter.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened 1/2 cup butter for 30 seconds to 1 minute. Add 1 cup plus 2 tablespoons granulated sugar and beat on high speed for about 1 minute until the mixture becomes light and fluffy.
- Add Eggs & Flavors: Add the eggs one at a time on medium-high speed, beating well after each addition until the batter is smooth. Then mix in the orange zest, orange juice, and vanilla extract until just combined to infuse bright citrus notes.
- Add Sour Cream: Stir in the full-fat sour cream until it is well incorporated and the batter has a smooth consistency, adding moisture and richness to the cake.
- Add Dry Ingredients and Milk: On low speed, mix in the flour, baking powder, and salt until nearly combined. Add the milk, continuing to mix gently until the batter is uniform and just combined, taking care not to overmix.
- Assemble the Cake: Spread the rhubarb and sugar mixture evenly over the melted butter in the prepared pan, nestling the pieces close together for even caramelization. Pour the cake batter on top and smooth the surface with a spatula.
- Make Crumb Topping: In a small bowl, combine the melted butter, flour, granulated sugar, brown sugar, turbinado sugar (if using), salt, and cinnamon. Mix together until crumbly and sprinkle this evenly over the cake batter for a sweet, crunchy finish.
- Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the cake to cool in the pan for about 10 minutes.
- Invert and Cool: Run a knife around the edges of the pan to loosen the cake. Place a cooling rack with a cookie sheet beneath over the top of the pan and carefully invert the cake onto the rack. Let the cake cool completely before slicing. To speed up cooling, you may place the cake uncovered in the refrigerator for 20 minutes.
- Storage: Store the cake tightly covered at room temperature for up to 3 days, or refrigerate for up to 6 days, maintaining freshness and moisture.
Notes
- Allow all refrigerated ingredients like eggs, sour cream, and milk to come to room temperature before baking for better texture.
- Using parchment paper and butter ensures the cake will release easily when flipped.
- The turbinado sugar in the crumb topping is optional but adds a pleasant crunchy texture.
- Be careful not to overmix the batter after adding flour to keep the cake tender.
- For best flavor, make sure the rhubarb pieces are cut evenly to allow uniform cooking.
