This tangy sweet rhubarb upside down cake comes together in 20 minutes and is pure bliss with a scoop of strawberry ice cream.
So it snowed again this week.
Let’s just go ahead and get all of our winter angst out right now. Errrrrrrgh. AHH! Whyyyyyyyyyyy??!?! If I have to scrape my car off one more time… SO HELP ME!!
There, don’t we all feel a bit better now?
We’ve toughed out a L O N G hard winter, but we’re not the only ones. You know who else has had a rough winter?
At least I have a heated house. And mittens. And fleece lined tights. But poor rhubarb has been bare naked out there in the elements, freezing it’s little pink tushy off.
Guys, if rhubarb can face winter’s last desperate fury, so can we.
And we’ll do it with this Rhubarb Upside Down Cake.
Moist, lemony cake smothered in tangy brown sugared rhubarb, this cake could quite possibly be the definition of spring.
It stands as yet another shining example that rhubarb doesn’t need strawberries. It’s a perfectly bold, capable, strong vegetable (wait…fruit?) all on its own.
However, with that said, a slice of this rhubarb cake with a scoop of strawberry ice cream on top might be the best thing you’ve eaten all year.
Lucky for all of us, this cake is also a breeze to make. I’ll admit I find the flipping-the-cake-upside-down part mildly terrifying, but so far, I’ve never had a problem. My favorite way to flip is to simply secure the plate on top of the pan then use my hands to sandwich it together before turning over. Pull the pan away and you’ll be left with this glorious, sticky, pink rhubarb topping. Dreamy.
This cake gets its bright flavor from a few drops of lemon extract. If you don’t have lemon extract, or just don’t like it, feel free to substitute with lemon zest or vanilla extract.
Go out and grab yourself some rhubarb, even if you have to put a scarf on to do it. I promise it’ll make you feel like spring is here.
- 2 Tablespoons butter, melted
- 1½ cups granulated sugar, divided
- ¼ cup brown sugar
- 2 cups chopped rhubarb
- 1⅓ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 Tablespoons butter, at room temperature
- ⅔ cup milk
- 1 teaspoon vanilla
- ½ teaspoon lemon extract
- 1 egg
- Preheat oven to 350 degrees.
- Mix the 2 Tablespoons melted butter, ½ cup granulated sugar, brown sugar, and rhubarb together. Spread the mixture onto the bottom of a 9 inch round cake pan.
- Sift flour, remaining 1 cup sugar, baking powder, and salt together in a medium mixing bowl. Add the butter, milk, vanilla, and lemon extract. Beat on medium high speed for 2 minutes. Add the egg and beat an additional 2 minutes. There may still be small lumps of butter, the size of a pea or smaller, in the batter.
- Pour the batter over the rhubarb. Bake until toothpick inserted in the center comes out clean, about 40-45 minutes. If the cake gets too brown, place a sheet of foil over top.
- Allow the cake to cool for about 5 minutes then loosen the sides by running a knife around the edges. Place your cake plate on top of the pan then use your hands to sandwich them together and flip the pan over onto the cake plate. Carefully lift the cake pan off the cake and allow the topping to run over the sides. Serve warm with ice cream.
Recipe adapted from Keep Your Fork: The Best is Yet to Come