Welcome to another delightful journey in my kitchen! Today, I am thrilled to share a recipe that beautifully balances tangy and sweet flavors—Caramel Rhubarb Upside Down Cake. This cake holds a special place in my heart as it brings back fond memories of summer visits to my grandmother’s garden, where rhubarb was abundant, and every meal was finished with a homemade dessert.
The inspiration for this cake came from a recent trip to a quaint farmers’ market with my dear friend, Emily. As we strolled through the vibrant stalls, we stumbled upon a bundle of freshly harvested rhubarb. Its vibrant pink and green stalks instantly transported me back to those sun-drenched afternoons in my grandmother’s backyard. Emily, ever the adventurous foodie, suggested we try an upside-down cake, a classic twist that neither of us had attempted before.
What makes this cake truly special is the luscious caramel sauce that forms a glossy layer on top once it’s flipped, mingling perfectly with the tart rhubarb. The crumb topping adds a delightful texture contrast, making every bite a symphony of flavors and textures. I love how adaptable this recipe is—whether you prefer using traditional butter or a dairy-free margarine, the result is equally scrumptious.
This Caramel Rhubarb Upside Down Cake is not just a dessert; it’s a celebration of seasonal produce, a nod to family traditions, and a testament to the joy of cooking with friends. I hope this recipe brings as much joy to your table as it does to mine. So, grab your apron and get ready to bake a cake that’s bound to impress!
How to Bake Caramel Rhubarb Upside Down Cake
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Ingredients:
- 4-5 stalks rhubarb, cut into 3/4 inch slices
- 1 1/2 cups flour
- 1/2 cup flour (for crumb topping)
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 teaspoon lemon zest
- 1 1/2 cups sugar
- 1/4 cup sugar (for crumb topping)
- 6 tablespoons butter or dairy-free margarine
- 3 tablespoons butter or dairy-free margarine (for caramel sauce)
- 3 tablespoons butter or dairy-free margarine (for crumb topping)
- 1/2 cup brown sugar
- 1 tablespoon water
- 2 eggs
- 2/3 cup milk or milk substitute
Directions:
Crumb Topping:
Grate 3 tablespoons of butter and combine with 1/2 cup flour and 1/4 cup sugar. Use a fork to mix until crumbly and set aside.
Caramel Sauce:
Place 3 tablespoons of butter in the cake pan and melt in the oven. Once melted, stir in 1/2 cup brown sugar and 1 tablespoon water.
Cake:
Spread rhubarb slices evenly over the caramel sauce in the pan.
Combine the dry ingredients: 1 1/2 cups flour, 2 teaspoons baking powder, a pinch of salt, and 1/2 teaspoon lemon zest in a bowl. Set aside.
In a separate bowl, beat 6 tablespoons of butter until fluffy. Add 1 1/2 cups sugar and mix well. Beat in the eggs one at a time.
Add half of the flour mixture to the butter mixture and beat for one minute. Then, add half of the milk and mix. Repeat with the remaining flour mixture and milk.
Pour the batter over the rhubarb and caramel in the pan. Sprinkle the crumb topping over the batter.
Bake at 350°F for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a cooling rack. Let it cool completely before serving.
FAQs:
Can I substitute the dairy ingredients in this recipe?
Yes, you can substitute the dairy ingredients with dairy-free alternatives. For the butter, use dairy-free margarine. For the milk, use any milk substitute such as almond milk, soy milk, or oat milk. These substitutions will not significantly affect the texture or flavor of the cake.
How can I tell if my Caramel Rhubarb Upside Down Cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake after 40 minutes of baking. If the toothpick comes out clean or with only a few crumbs, the cake is done. Additionally, the edges should be golden brown, and the top should be set.
What is the purpose of the crumb topping in the Caramel Rhubarb Upside Down Cake?
The crumb topping adds a delicious, crunchy texture to the cake. Made by grating butter and mixing it with flour and sugar, it creates a contrast to the soft cake and tender rhubarb. Moreover, it enhances the overall flavor with a slight sweetness.
How should I store the Caramel Rhubarb Upside Down Cake?
After the cake has cooled completely, store it in an airtight container. It can be kept at room temperature for up to two days. For longer storage, refrigerate the cake for up to five days. Additionally, you can freeze the cake for up to three months; just make sure to wrap it tightly in plastic wrap and aluminum foil.
Caramel Rhubarb Upside Down Cake
Ingredients
- 1/2 cup Brown Sugar
- 1 tablespoon Water
- 3 tablespoons Butter or Dairy Free Margarine
- 4-5 stalks Rhubarb cut into 3/4 inch slices
- 1 1/2 cups Flour
- 1/2 cup Flour
- 2 teaspoons Baking Powder
- Pinch of Salt
- 1/2 teaspoon Lemon Zest
- 1 1/2 cups Sugar
- 6 tablespoons Butter or Dairy Free Margarine
- 2 Eggs
- 2/3 cup Milk or Milk Substitute
- 3 tablespoons Butter or Dairy Free Margarine
- 1/4 cup Sugar
Instructions
Crumb Topping:
- Grate 3 tablespoons of butter and mix with 1/2 cup flour and 1/4 cup sugar. Cut in with a fork until crumbly and set aside.
- Caramel Sauce:
- Place 3 tablespoons butter in the cake pan and put in the oven to melt. Once melted, mix in 1/2 cup brown sugar and 1 tablespoon water.
Cake:
- Spread rhubarb pieces over the caramel sauce in the pan.
- Mix dry ingredients (1 1/2 cups flour, 2 teaspoons baking powder, pinch of salt, and 1/2 teaspoon lemon zest) in a bowl and set aside.
- In another bowl, beat 6 tablespoons butter until fluffy. Add 1 1/2 cups sugar and beat well. Add eggs one at a time, beating after each.
- Add half of the flour mixture and beat for one minute. Then add half the milk and beat. Repeat with remaining flour mixture and milk.
- Pour the batter over the rhubarb and caramel in the pan. Sprinkle with the crumb topping.
- Bake at 350°F for about 40 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Loosen edges with a knife and invert onto a cooling rack. Let cool completely before enjoying!
