Description
Upside-Down Rhubarb Cake with Caramel Swirls is a moist, tender cake topped with tangy rhubarb and luscious caramel swirls, creating a perfect balance of sweet and tart in every bite.
Ingredients
Scale
- 3 cups rhubarb, chopped
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In the cake pan, toss chopped rhubarb with 1/2 cup sugar and spread evenly.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs with remaining 1/2 cup sugar until light and fluffy.
- Mix in melted butter, buttermilk, and vanilla extract.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Pour batter over the rhubarb layer in the pan.
- Drizzle caramel sauce over the batter and use a knife to gently swirl it through the batter.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake for 15 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
- Use fresh or frozen rhubarb (if frozen, thaw and drain excess liquid).
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Adjust caramel amount for more or less sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: upside-down cake, rhubarb cake, caramel swirl cake, tangy dessert, moist cake