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
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
Instructions
- 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.
- 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.
- 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.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 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.
- Pour the batter over the rhubarb mixture in the cake pan, spreading it evenly with a spatula to cover the rhubarb.
- 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.
- 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.
- 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
- Choose fresh, firm rhubarb for the best flavor and texture. Look for stalks that are bright pink or red and free from blemishes.
- Don't overmix the batter - this can lead to a tough cake. Mix just until the ingredients are combined.
- Use room temperature eggs and butter for smoother incorporation and better cake texture.
- For extra flavor, consider adding a sprinkle of cinnamon to the rhubarb-brown sugar mixture.
- To prevent the cake from sticking, ensure your pan is well-greased or lined with parchment paper.
- Let the cake cool slightly before inverting to help it hold its shape and prevent breaking.
- 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
