Rhubarb Upside Down Cake
Craving a tangy-sweet dessert? This rhubarb upside down cake recipe is easy, delicious, and perfect for spring. Get the recipe and nutrition facts!
Springtime means rhubarb, and frankly, sometimes we’re all tired of rhubarb crumble! If you’re looking for something a little different but still bursting with that signature tartness, this rhubarb upside down cake is a winner. I’m not going to lie, it’s still a cake, so it’s not a health food. But let’s be real: enjoying a delicious dessert in moderation can absolutely fit into a balanced approach to eating. This rhubarb upside down cake provides a delightful combination of sweet and tart flavors, baked to golden perfection.
| Prep Time | 20 | Cook Time | 45 |
| Servings | 8 | Calories | 320 kcal |
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 pound rhubarb, trimmed and cut into 1-inch pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Recommended Tools You’ll Need
| Tool | Why You Need It |
|---|---|
| 9-inch Round Cake Pan | Essential for the shape of the cake and even baking. |
| Mixing Bowls | For combining wet and dry ingredients separately. |
| Whisk | To properly mix wet and dry ingredients. |
| Wooden Skewer | To test for doneness without damaging the cake. |
Calorie Reality
This rhubarb upside down cake provides 320 calories per serving. Remember, daily calorie needs vary greatly. This dessert should be factored into your overall daily intake and enjoyed as part of a balanced diet, not as a replacement for nutritious meals.
About Your Daily Budget: Your TDEE (Total Daily Energy Expenditure) depends on your activity level, age, gender, and weight. Use an online calculator to find your personalized TDEE and adjust your portions accordingly.
Diet Compatibility
Compatible with: Vegetarian
Not compatible with: Vegan, Keto, Paleo
Warning: Mixing Diets: This cake is higher in carbs and fats. Combining large amounts of sugar and fat may promote lipogenesis, the process where your body converts excess carbs into fat. Enjoy in moderation to avoid excess calorie intake.
Expert Tips
For the best flavor, use fresh, in-season rhubarb. Don’t overmix the batter, as this can lead to a tough cake. If you’re aiming for weight loss, pre-portion the cake into individual servings to avoid overeating. Out of sight, out of mind!
Macros Breakdown
The macros in this cake are carb-heavy, which is typical for most cakes. The fat content comes mainly from butter and oil. If you’re watching your macros, consider a smaller slice or making substitutions, like using applesauce for some of the oil.
Nutrition Information (per serving)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 320 kcal | 4g | 50g | 12g | 2g |
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In the cake pan, spread softened butter evenly. Sprinkle brown sugar over the butter.
- Arrange rhubarb pieces evenly over the brown sugar mixture.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together granulated sugar, oil, egg, vanilla extract, and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter evenly over the rhubarb in the cake pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm or at room temperature.