Caramel Rhubarb Upside-Down Cake

Caramel Rhubarb Upside-Down Cake is a delightful dessert that combines the tartness of rhubarb with a luscious caramel topping. This cake is not only delicious but also visually appealing, making it a perfect centerpiece for gatherings and special occasions. The sweet and tangy flavors balance each other beautifully, creating a treat that is both refreshing and satisfying.

Why Make This Recipe

This recipe is worth making because it offers a unique twist on the classic upside-down cake. Rhubarb is often overlooked, yet it brings a vibrant flavor and a gorgeous color to the dish. Plus, the process of making caramel is rewarding, as you get to experience the transformation from sugar to a rich, gooey topping. This cake is great for any occasion, be it a family gathering, a birthday celebration, or simply a cozy dessert at home.

How to Make Caramel Rhubarb Upside-Down Cake

Making this delicious cake is straightforward and enjoyable. Follow these simple steps to create a wonderful dessert that everyone will love!

Ingredients:

1/4 cup unsalted butter (for topping)
3/4 cup brown sugar
4 cups rhubarb, chopped into 1-inch pieces
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (for cake)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

Directions:

Prepare the Caramel Rhubarb Topping: Preheat your oven to 350°F (175°C). In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring constantly, until the sugar is dissolved and bubbly. Pour the caramel into a greased 9-inch round cake pan. Arrange the chopped rhubarb evenly over the caramel.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Assemble the Cake: Pour the batter over the rhubarb and caramel in the cake pan, spreading it evenly.
Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Run a knife around the edges of the cake, then invert it onto a serving plate.
Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

How to Serve Caramel Rhubarb Upside-Down Cake

Serve this cake warm or at room temperature, allowing the caramel to shine. It is delicious on its own or can be paired with whipped cream or vanilla ice cream. This addition enhances the flavors and adds a creamy texture, making the dessert even more indulgent.

How to Store Caramel Rhubarb Upside-Down Cake

To store the cake, cover it with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Be sure to reheat individual slices in the microwave for best results before enjoying!

Tips to Make Caramel Rhubarb Upside-Down Cake

Make sure to chop the rhubarb evenly to ensure that it cooks uniformly.
If you want a deeper caramel flavor, cook the caramel a little longer until it reaches a golden brown color.
Let the cake cool for the recommended time in the pan before inverting to prevent it from breaking.

Variation

For a twist on this classic recipe, try adding nuts like walnuts or pecans to the batter for an added crunch. You can also mix in spices like cinnamon or ginger to the cake batter for added warmth and flavor.

FAQs

Q1: Can I use frozen rhubarb instead of fresh?
A1: Yes, you can use frozen rhubarb. Just thaw and drain excess moisture before using it in the recipe.

Q2: How can I tell when the cake is done baking?
A2: The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Q3: Can I make the cake ahead of time?
A3: Yes, you can make the cake a day ahead. Just store it properly and reheat slightly before serving.

Enjoy making and sharing this delightful Caramel Rhubarb Upside-Down Cake!