Rhubarb Upside Down Cake
User Reviews
5.0
9 reviews
Excellent
Rhubarb Upside Down Cake
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This Rhubarb Upside Down Cake recipe is beautifully sweet and tart! Layer each component and the oven will bake the cake to perfection for you to enjoy it.
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Ingredients
Streusel
- ½ cup all-purpose flour
- ½ cup sliced almonds
- ¼ cup sugar
- 4 tablespoons unsalted butter melted
- ¼ teaspoon table salt
Rhubarb
- ¾ cup sugar
- 1 ½ teaspoons cornstarch
- 1 teaspoon grated lemon zest
- 1 ½ pound rhubarb trimmed and cut into ½-inch pieces
- 3 tablespoons unsalted butter melted
Cake
- 1 ½ cup all-purpose flour
- 1 ½ teaspoons ground cardamom
- 1 ½ teaspoon baking powder
- ½ teaspoon table salt
- 1 cup sugar
- 3 large eggs
- 6 tablespoons unsalted butter melted and cooled
- ⅓ cup sour cream
- 1 ½ teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 ½ teaspoon vanilla extract
- ¼ cup strawberry jelly
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Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Grease baking pan, line bottom with parchment paper, and grease parchment and sides of pan.
Streusel
- Stir all-purpose flour, sliced almonds, sugar, melted butter, salt in medium bowl until well combined. Set aside.
Rhubarb
- Whisk sugar, cornstarch, and lemon zest together in large bowl. Add rhubarb and stir well to coat. Drizzle with melted butter and stir to incorporate.
- Transfer rhubarb mixture to prepared pan and press rhubarb pieces into bottom of pan, making sure there are no large gaps (pieces may not fit in single layer).
Cake
- Whisk flour, cardamom, baking powder, and salt together in medium bowl; set aside.
- Whisk sugar and eggs in large bowl until thick and homogeneous, about 45 seconds. Whisk in melted butter until combined. Add sour cream, lemon zest, lemon juice and vanilla; whisk until combined. Add flour mixture and whisk until just combined.
- Pour batter into pan and spread evenly over rhubarb mixture. Break up streusel with your hands and sprinkle in even layer over batter.
- Bake until cake is golden brown and toothpick inserted in center comes out clean, 55-60 minutes.
- Transfer pan to wire rack and let cool for 10 minutes (if left to cool upside down for too long the rhubarb layer gets mushy, its best to flip it and let it cool right side up). Run knife around edges of pan to loosen cake, then invert onto serving platter.
- Let cool for about 10 minutes. Microwave jelly in small bowl until fluid about 20 seconds. Using pastry brush, gently dab jelly over rhubarb topping. Serve warm or at room temperature.
Notes
- Store leftovers of this rhubarb cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Flip the cake after a few minutes of cooling so the rhubarb doesn’t become mushy from sitting in the bottom of the pan.
- Be careful not to overbake your cake. This can make it dry and it will fall apart when you remove it from the pan or slice it.
- Store leftovers of this rhubarb cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Flip the cake after a few minutes of cooling so the rhubarb doesn’t become mushy from sitting in the bottom of the pan.
- Be careful not to overbake your cake. This can make it dry and it will fall apart when you remove it from the pan or slice it.
Nutrition Information
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Calories
602kcal
(30%)
Carbohydrates
88g
(29%)
Protein
8g
(16%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
338mg
(14%)
Potassium
381mg
(11%)
Fiber
3g
(12%)
Sugar
57g
(114%)
Vitamin A
817IU
(16%)
Vitamin C
9mg
(10%)
Calcium
168mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 88g | 29% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 338mg | 14% |
| Potassium | 381mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 168mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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