Description
Indulge in the perfect spring dessert with this Upside-Down Rhubarb Cake with Caramel Swirls. A moist and flavorful cake topped with tender rhubarb and a decadent caramel swirl.
Ingredients
Main Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 2 cups chopped fresh rhubarb
- 1/4 teaspoon salt
For the cake batter:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
For the caramel swirl:
- 1/3 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the rhubarb and caramel layer: Melt butter, sugar, and salt in a saucepan. Pour into the pan, add chopped rhubarb.
- Make the cake batter: Cream butter and sugar, add eggs and vanilla. Mix dry ingredients separately, then combine with wet ingredients, sour cream, and milk.
- Assemble and bake: Spoon batter over rhubarb, drizzle with caramel, swirl with a knife. Bake for 40-45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan, then invert onto a plate. Serve warm or at room temperature.
Notes
- Use fresh rhubarb for best results.
- High-quality store-bought caramel works well.
- Enjoy with whipped cream or vanilla ice cream.
