Recipe for a rhubarb upside-down cake, this cake is delicious and easy to make. The cake batter is made with flour, sugar, eggs, yogurt, oil, vanilla extract, orange or lemon zest, and chopped rhubarb.
Course Dessert
Cuisine American, International
Keyword Cake, Fruit, Rhubarb, Upside-down cake
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 8portions from a 9 inch round (or square) cake
Ingredients
For the caramelized rhubarb layer:
2large rhubarb stalkscut into small slices
2ozof butter
¾cupof brown sugar
For the rhubarb cake:
240gramsof all-purpose flour
2teaspoonsof baking powder
3eggs – room temperature
140gramsof regular sugar
5.3ouncecontainer of vanilla yogurt5.3 ounces = 150 grams
½cupof oil
1tspof vanilla extract
1tbsorange or lemon zest
½cuprhubarbdiced, mixed with 2 tbs sugar
Instructions
Heat the butter and mix in the brown sugar, cook until the sugar is melted. Pour this mix into a round or square cake mold.
Arrange the rhubarb slices in the melted sugar mix. You can play around with patterns or just arrange them tightly covering as much of the surface of the cake pan as possible.
Pre-heat the oven to 350F.
Sift the flour with the baking powder.
Use an electric hand mixer to beat the eggs with the sugar.
Beat until the mix is pale and creamy.
Add the oil and mix until well incorporated
Add the vanilla yogurt, the vanilla extract and the orange/lemon zest. Mix well.
Add the sifted flour and baking powder, mix well using the electric mixer.
Stir in the ½ cup of diced rhubarb/sugar mix to the cake batter and mix with a spoon.
Pour the batter into the cake pan.
Bake at 350F for ~45-50 minutes on until golden on top and an inserted toothpick comes out clean.
Let the rhubarb cake rest for 10 minutes and then flip it over gently on to a cake platter.
You can serve the cake as is or with ice cream or whipped cream.
Notes
This recipe is for a 9 inch cake, for a large rectangular cake please double the ingredients.