Description
This Rhubarb Upside-Down Cake is a delightful spring dessert featuring tender rhubarb pieces caramelized in a buttery honey and brown sugar glaze. The cake batter, infused with orange zest and warm ginger, bakes to a moist and fragrant finish. It is perfect served warm or cold, with ice cream or whipped cream for an elegant touch.
Ingredients
Rhubarb Topping
- 12 oz. rhubarb, trimmed
- 2 tbsp. granulated sugar
- 2 tsp. cornstarch
- ¼ cup unsalted butter
- ¼ cup firmly packed light brown sugar
- 2 tbsp. honey
- ¼ tsp. kosher salt
- 1 tbsp. orange juice
Cake Batter
- ¾ cup unsalted butter, softened (divided into ½ cup and ¼ cup)
- 1 cup granulated sugar
- 1 tsp. orange zest
- ½ tsp. vanilla extract
- 2 large eggs, room temperature
- 1½ cups all-purpose flour
- 1 tsp. baking powder
- ¾ tsp. ground ginger
- ½ tsp. baking soda
- ½ tsp. kosher salt
- ½ cup sour cream, room temperature
To Serve
- Ice cream or whipped cream
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Spray a 9-inch round cake pan with baking spray with flour. Line the bottom of the pan with parchment paper; do not spray again.
- Prepare rhubarb: Cut the rhubarb into 2-inch diagonal pieces, then cut each piece in half widthwise so each piece shows a pink and green-white side. Toss the rhubarb in a large bowl with 2 tablespoons of sugar and cornstarch to combine. Arrange the rhubarb pink side down snugly in the prepared pan.
- Make caramel glaze: In a medium stainless steel skillet, melt ¼ cup butter over medium heat. Stir in the brown sugar, honey, and ¼ teaspoon salt. Simmer for about 3 minutes until fragrant and sugar melts. Slowly whisk in orange juice until smooth. Pour this caramel over the rhubarb in the pan.
- Mix cake batter - creaming: In the bowl of a stand mixer, beat remaining ½ cup butter, 1 cup granulated sugar, orange zest, and vanilla extract at medium speed until creamy, about 2-3 minutes. Scrape sides as needed. Add eggs one at a time, beating well after each addition.
- Add dry and wet ingredients: In a separate bowl, whisk together flour, baking powder, ginger, baking soda, and remaining ½ teaspoon salt. Gradually add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with the flour mixture. Beat just until combined after each addition.
- Assemble and bake: Dollop the batter carefully onto the rhubarb layer and gently spread with an offset spatula without pressing or moving the rhubarb pieces. Bake for 30 minutes. Cover with foil to prevent over-browning and bake an additional 15 to 20 minutes or until a wooden pick inserted comes out clean.
- Cool and invert: Remove foil and cool in the pan on a wire rack for 10 minutes. Run a knife around the sides to loosen the cake. Carefully invert onto a serving plate and remove parchment. Let cool completely.
- Serve: Enjoy warm, at room temperature, or cold, topped with ice cream or whipped cream.
Notes
- Use room temperature eggs and sour cream for better batter consistency.
- Cut the rhubarb so each piece displays color contrast for an attractive presentation.
- Don’t press the batter too hard onto the rhubarb to avoid mixing layers.
- Covering the cake with foil mid-bake prevents excess browning.
- Serve with vanilla ice cream or lightly sweetened whipped cream for best flavor pairing.
- Use parchment in the pan for easy cake inversion and removal.
