Upside-Down Rhubarb Cake with Caramel Swirls
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
For the Caramel Rhubarb Layer:
- ½ cup brown sugar
- ¼ cup unsalted butter
- 2 tablespoons heavy cream
- 2 cups fresh rhubarb chopped
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ 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.
- Sub Greek yogurt for sour cream if needed.
- Add orange zest or spices like cinnamon for extra flavor.
- Store covered at room temp (2 days) or refrigerate (5 days).
- Freeze well wrapped for up to 2 months.