Rhubarb Upside Down Cake by Ivy Woolenberg
Food52
Photo by Food52
- Serves
- 1 8x8 cake
- Prep Time
- 25 Minutes
- Cook Time
- 35 Minutes
This upside down cake from Ivy Woolenberg (@bakedwithlovebyivy) is a fresh take on rhubarb season. The stalks get caramelized in a quick stovetop syrup, then baked under a buttery vanilla cake with just a touch of cinnamon. Once flipped, the rhubarb sits on top, glossy and golden. It’s a great alternative to the usual rhubarb pie—and just as satisfying.
Ingredients
CAKE:
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup white granulated sugar
- 2 eggs
- 2 tablespoon sour cream or yogurt
- 1 1/4 cup plus 2 tablespoons all purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
ASSEMBLY:
- 2/3 cup white sugar
- 1/3 cup water
- 6 stalks of rhubarb
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Directions
Instructions
- Step 1
Preheat your oven to 350° Fahrenheit.
- Step 2
Cream together the butter and sugar. Add eggs one at a time, mixing until smooth. Mix in yogurt.
- Step 3
In a medium bowl whisk together the flour, baking powder, salt, and cinnamon. Whisk your milk and extract in a separate jug. Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture).
- Step 4
Grease an 8x8 pan with nonstick cooking spray and line with parchment paper. Place the rhubarb pieces along the bottom of the pan in an even layer. In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly, until the mixture is boiling and it reaches an amber color. Pour the bubbling sugar mixture over the rhubarb. Add the cake batter overtop of the rhubarb and caramel. Bake the upside down cake for 30-35 minutes or until the top of the cake is golden brown and springs back to the touch.
- Step 5
When the cake comes out of the oven, run along the sides of the pan with an offset spatula to release the edges. Let the cake cool for 5 minutes, and then invert it onto a serving plate. Slice and enjoy!