Rhubarb upside-down cake

Name: Rhubarb upside-down cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 portions from a 9 inch round (or square) cake
Ingredients: 2 large rhubarb stalks; 2 oz of butter; ¾ cup of brown sugar; 240 grams of all-purpose flour; 2 teaspoons of baking powder; 3 eggs – room temperature; 140 grams of regular sugar; 5.3 ounce container of vanilla yogurt; ½ cup of oil; 1 tsp of vanilla extract; 1 tbs orange or lemon zest; ½ cup rhubarb

User Reviews

4.9

30 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings
8 portions from a 9 inch round (or square) cake
Course
Dessert
Cuisine
American, International

Rhubarb upside-down cake

Iris Warren

Report

Recipe for a rhubarb upside-down cake, this cake is delicious and easy to make. The cake batter is made with flour, sugar, eggs, yogurt, oil, vanilla extract, orange or lemon zest, and chopped rhubarb.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

For the caramelized rhubarb layer:

2 large rhubarb stalks cut into small slices
2 oz of butter
¾ cup of brown sugar

For the rhubarb cake:

240 grams of all-purpose flour
2 teaspoons of baking powder
3 eggs – room temperature
140 grams of regular sugar
5.3 ounce container of vanilla yogurt 5.3 ounces = 150 grams
½ cup of oil
1 tsp of vanilla extract
1 tbs orange or lemon zest
½ cup rhubarb diced, mixed with 2 tbs sugar

Add to Shopping List

Instructions

Heat the butter and mix in the brown sugar, cook until the sugar is melted. Pour this mix into a round or square cake mold.
Arrange the rhubarb slices in the melted sugar mix. You can play around with patterns or just arrange them tightly covering as much of the surface of the cake pan as possible.
Pre-heat the oven to 350F.
Sift the flour with the baking powder.
Use an electric hand mixer to beat the eggs with the sugar.
Beat until the mix is pale and creamy.
Add the oil and mix until well incorporated
Add the vanilla yogurt, the vanilla extract and the orange/lemon zest. Mix well.
Add the sifted flour and baking powder, mix well using the electric mixer.
Stir in the ½ cup of diced rhubarb/sugar mix to the cake batter and mix with a spoon.
Pour the batter into the cake pan.
Bake at 350F for ~45-50 minutes on until golden on top and an inserted toothpick comes out clean.
Let the rhubarb cake rest for 10 minutes and then flip it over gently on to a cake platter.
You can serve the cake as is or with ice cream or whipped cream.