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Perfect Rhubarb Upside Down Cake Recipe Easy Brown Sugar Caramel Delight

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A moist and tender rhubarb upside down cake featuring a rich brown sugar caramel topping that balances tartness and sweetness perfectly. Ideal for spring and summer gatherings, this easy recipe delivers a crowd-pleasing dessert with simple pantry ingredients.

Ingredients

Scale
  • 3/4 cup packed brown sugar (light or dark)
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups fresh rhubarb, cut into 1-inch pieces (about 450 g)
  • 1 1/4 cups all-purpose flour (or gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk or buttermilk (dairy-free milk works too)

Instructions

  1. Preheat oven to 350°F (175°C). In a small bowl, stir together brown sugar, melted butter, and vanilla extract until smooth. Pour evenly into the bottom of a greased 9-inch cake pan.
  2. Scatter rhubarb pieces evenly over the caramel in the pan, covering the surface without overlapping excessively.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  6. Add dry ingredients in three additions, alternating with milk, starting and ending with dry ingredients. Mix gently after each addition just until combined.
  7. Pour batter evenly over the rhubarb and caramel in the pan.
  8. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and edges are golden brown.
  9. Cool cake in the pan on a wire rack for about 15 minutes. Run a knife around edges, place a serving plate over the pan, and carefully invert the cake. Spoon any caramel stuck to the pan back onto the cake.

Notes

Use fresh or properly thawed frozen rhubarb, draining excess liquid to avoid soggy cake. Grease the pan well with butter and a light dusting of flour or parchment paper for easy release. Do not overmix the batter to keep the cake tender. Let the cake cool for at least 15 minutes before flipping to prevent caramel from spilling. Optional: sprinkle extra brown sugar on rhubarb if very tart.

Nutrition

Keywords: rhubarb upside down cake, brown sugar caramel, spring dessert, easy cake recipe, rhubarb dessert, upside down cake, caramel cake

Find it online: https://milacook.com/perfect-rhubarb-upside-down-cake-recipe-easy-brown-sugar-caramel-delight/