Description
This Upside-Down Rhubarb Cake with Caramel Swirls is a delightful dessert combining tart rhubarb with sweet caramel in a moist, tender cake. The rhubarb is macerated for enhanced flavor and layered with caramel sauce and brown sugar, creating a luscious topping once inverted after baking. Perfect for spring and summer gatherings, this cake offers a beautiful balance of tangy and sweet flavors with a rich, buttery crumb.
Ingredients
Scale
Topping
- 2 cups fresh rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 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 Oven 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 ensure easy removal of the cake after baking.
- Macerate the Rhubarb: In a bowl, toss the diced rhubarb with 1/2 cup granulated sugar and lemon juice. Let it sit for 15 minutes to macerate, which helps soften the rhubarb and intensify its flavor.
- Make the Caramel Layer: Pour the melted butter into the bottom of the prepared cake pan. Evenly sprinkle the brown sugar over the butter and drizzle the caramel sauce on top to create the rich caramel base.
- Add the Rhubarb: Drain any excess liquid from the macerated rhubarb to avoid a soggy cake. Spread the rhubarb evenly over the caramel layer in the pan.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- 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, which will help create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Incorporate Wet Ingredients: Stir in the sour cream and milk until combined, which adds moisture and richness to the batter.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just smooth. Be careful not to overmix to maintain cake tenderness.
- Assemble and Bake: Gently spread the batter over the rhubarb layer in the pan, smoothing the top for even baking. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Let it cool completely before serving to allow the caramel to set.
Notes
- Use fresh rhubarb for the best texture and flavor; frozen rhubarb is not recommended.
- Macerating the rhubarb softens it and reduces its tartness.
- Ensure the cake is fully cooled before inverting to prevent caramel from running off.
- You can make homemade caramel sauce or use a good quality store-bought variety for convenience.
- Line the pan with parchment paper for easier cake removal and cleaner presentation.
