Easy Rhubarb Upside-Down Cake
Ingredients:
- 1½ cups chopped fresh rhubarb
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted (for the topping)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Directions:
Preheat your oven to 350°F (175°C).
Pour the melted butter into a 9-inch round cake pan, then sprinkle the brown sugar evenly over the butter.
Arrange the chopped rhubarb on top of the sugar mixture in an even layer. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix just until combined.
Carefully spoon the batter over the rhubarb layer and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate. Serve warm or at room temperature.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 275 kcal | Servings: 8 servings
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