Ingredients
- Rhubarb, chopped – 2 cups (Fresh or frozen)
- Sugar – 1 cup (Granulated sugar)
- Unsalted Butter – 1/4 cup (Room temperature)
- Brown Sugar – 1/2 cup (Light or dark brown sugar)
- All-Purpose Flour – 1 1/2 cups (No substitutions recommended unless gluten-free)
- Milk – 1/2 cup (Use whole or 2% milk for best results)
- Vegetable Oil – 1/4 cup (Can substitute with canola oil)
- Large Eggs – 2 (Room temperature)
- Baking Powder – 1 tablespoon (Double-check expiration for leavening)
- Vanilla Extract – 1 teaspoon (Pure vanilla extract enhances flavor)
- Salt – 1/2 teaspoon (Balances sweetness)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the rhubarb by combining it with 1/2 cup sugar; let sit for about 10 minutes.
- Cream together butter and brown sugar until smooth.
- Add eggs, then stir in the milk and vanilla extract.
- Combine the flour, baking powder, and salt in a separate bowl.
- Incorporate the dry ingredients into the wet ingredients until just combined.
- Prepare a greased cake pan and pour the batter into it.
- Add the rhubarb mixture evenly over the batter.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool slightly before inverting onto a serving plate.
Notes
Let the cake cool in the pan for about 10 minutes to ensure easy removal without breaking. Serve with whipped cream for additional creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb, cake, dessert, upside down cake, baking