Description
This Upside-Down Rhubarb Cake with Caramel Swirls blends tart rhubarb and rich caramel in a soft, buttery vanilla cake. A stunning spring dessert that's easy to love.
Ingredients
Scale
For the Caramel Rhubarb Layer:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 tablespoons heavy cream
- 2 cups fresh rhubarb (chopped)
For the 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)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a saucepan, melt brown sugar, butter, and cream until bubbling. Pour into the pan. Top with chopped rhubarb.
- Whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in sour cream, then alternately add dry ingredients and milk until just combined.
- Spoon batter over rhubarb layer. Smooth the top.
- Bake 40–50 minutes, until a toothpick comes out clean.
- Cool 10–15 minutes, then invert onto a serving plate.
Notes
-
Use parchment paper to prevent sticking.
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Sub Greek yogurt for sour cream if needed.
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Add orange zest or spices like cinnamon for extra flavor.
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Store covered at room temp (2 days) or refrigerate (5 days).
-
Freeze well wrapped for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 360