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Rhubarb Upside Down Coffee Cake

Rhubarb Upside Down Coffee Cake

Imagine a dessert that combines the tangy sweetness of rhubarb with the soft, moist crumb of a classic coffee cake - this Rhubarb Upside Down Coffee Cake is about to become your new obsession! Perfect for spring brunches, afternoon tea, or whenever you're craving a show-stopping treat, this recipe transforms humble rhubarb into a stunning dessert that will have everyone begging for seconds. Get ready to elevate your baking game with a cake that's as beautiful as it is delicious!

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings

Ingredients

  1. 2 cups rhubarb, chopped
  2. 1/2 cup brown sugar
  3. 1/2 cup unsalted butter
  4. 1 cup granulated sugar
  5. 2 large eggs
  6. 1 teaspoon vanilla extract
  7. 1 1/2 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. 1 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick cooking spray to prevent sticking.
  2. In a medium bowl, combine the chopped rhubarb and brown sugar. Toss them together until the rhubarb is well coated. Spread this mixture evenly at the bottom of the prepared cake pan.
  3. In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
  5. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  6. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
  7. Pour the batter over the rhubarb mixture in the cake pan, spreading it evenly with a spatula to cover the rhubarb.
  8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown.
  9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the rhubarb topping to be on top.
  10. Let the cake cool for an additional 10 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips

  1. Choose fresh, firm rhubarb for the best flavor and texture. Look for stalks that are bright pink or red and free from blemishes.
  2. Don't overmix the batter - this can lead to a tough cake. Mix just until the ingredients are combined.
  3. Use room temperature eggs and butter for smoother incorporation and better cake texture.
  4. For extra flavor, consider adding a sprinkle of cinnamon to the rhubarb-brown sugar mixture.
  5. To prevent the cake from sticking, ensure your pan is well-greased or lined with parchment paper.
  6. Let the cake cool slightly before inverting to help it hold its shape and prevent breaking.
  7. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an absolutely irresistible dessert experience!

Nutrition Facts

Calories: 380kcal

Carbohydrates: 45g

Protein: 5g

Fat: 20g

Saturated Fat: 12g

Cholesterol: 95mg

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