Description
Indulge in the delightful flavors of this Upside-Down Rhubarb Cake with Caramel Swirls. A moist and tender cake topped with tangy rhubarb and sweet caramel, this dessert is a perfect treat for any occasion.
Ingredients
Scale
Rhubarb Topping:
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
Cake Batter:
- 1/4 cup caramel sauce
- 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 granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
Instructions
- Prepare the Rhubarb Topping: Melt 3 tablespoons of butter with 1/2 cup sugar in a saucepan. Cook rhubarb until softened. Pour into greased cake pan and drizzle with caramel sauce.
- Make the Cake Batter: Whisk flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar. Add eggs, vanilla, sour cream, and milk. Gradually mix in dry ingredients.
- Assemble and Bake: Pour batter over rhubarb layer. Bake at 350°F for 40–45 minutes. Invert onto a plate after cooling for 10 minutes.
Notes
- You can use frozen rhubarb—just thaw and drain it well first.
- Add a pinch of cinnamon or ginger for a spiced variation.
- Pairs well with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
