Description
A tart, sweet and buttery rhubarb upside-down cake recipe baked to golden perfection, ideal for spring or summer desserts using fresh or frozen rhubarb.
Ingredients
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
BATTER:
1/4 cup butter, melted
3/4 cup sugar
1 large egg, room temperature
1–1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional
Instructions
1. Grease a 10-inch cast-iron skillet or heavy ovenproof pan.
2. Place sliced rhubarb evenly in the pan.
3. Combine 1 cup sugar, 2 tablespoons flour, and 1/4 teaspoon nutmeg, then sprinkle over the rhubarb.
4. Drizzle with 1/4 cup melted butter.
5. In a large bowl, beat together 1/4 cup melted butter and 3/4 cup sugar until well blended.
6. Add the egg and mix until smooth.
7. In a separate bowl, whisk together 1-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
8. Gradually add dry ingredients to wet mixture, alternating with 2/3 cup milk.
9. Mix until smooth and well combined.
10. Spread the batter gently over the rhubarb in the pan.
11. Bake at 350°F for about 35 minutes, or until a toothpick inserted in the center comes out clean.
12. Immediately loosen edges and invert onto a serving plate.
13. Serve warm. Top with whipped cream if desired.
Notes
You can use frozen rhubarb directly without thawing.
Add a handful of strawberries for a sweeter variation.
Serve with whipped cream or vanilla ice cream.
Invert the cake while still warm to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 316
- Sugar: 36g
- Sodium: 248mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg