Rhubarb Upside-Down Cake
A delightful twist on the classic dessert featuring tart rhubarb and a fluffy vanilla base, perfect for any occasion.
Servings: 8 pieces
Calories: 275kcal
Ingredients
Rhubarb Layer
- 2 cups chopped rhubarb Fresh, vibrantly colored rhubarb provides the tart base.
- 1/4 cup melted butter Adds moistness and flavor.
- 1/2 cup packed brown sugar Adds sweetness and a caramel-like flavor.
Cake Batter
- 1 box vanilla cake mix Or homemade equivalent.
Instructions
Preparation
- Preheat the oven according to the cake mix directions, typically to 350°F (175°C).
- In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring until combined.
- Pour the melted butter and brown sugar mixture into a baking pan, spreading it evenly across the bottom.
- Arrange the chopped rhubarb evenly over the melted mixture.
- Prepare the cake batter according to the package instructions.
- Pour the prepared cake batter over the rhubarb layer in the baking pan.
- Bake the cake as directed, typically for about 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for about 10 minutes, then carefully flip it upside down onto a serving plate.
Notes
For an extra kick of flavor, add a teaspoon of vanilla extract to the cake batter. Optionally, add a sprinkle of cinnamon to the rhubarb layer. Use a serrated knife to cut the cooled cake for cleaner slices.