Rhubarb Upside Down Cake | Best Tasting Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 9 slices
Ingredients
For making topping
  • Butter, unsalted- 5 tbsp
  • Brown sugar- ⅔ cup
  • Rhubarb, diced- 3 cups (1 inch slice)
For making cake batter
  • Butter, unsalted at room temperature- ½ cup
  • White sugar- 1 cup
  • Vanilla extract- 1 tsp
  • Eggs, large- 2 (separate yolk and egg whites)
  • All-purpose flour- 1½ cups
  • Baking powder- 2 tsp
  • Salt- ¼ tsp
  • Milk- ½ cup
  • Lemon juice- ¼ tsp
Instructions
  1. Grease the bottom and sides of a 9 inch springform pan with butter- don't skip this step.
  2. Preheat the oven to 350 F or 175 C.
  3. Place a saucepan over medium heat, add 5 tbsp butter and let it melt.
  4. Add brown sugar and cook till the sugar dissolves and turns brown.
  5. Remove the saucepan from the heat, pour the melted brown sugar onto the cake pan and spread evenly.
  6. Evenly spread the diced rhubarb on the melted butter-brown sugar. Keep aside.
  7. Separate the egg yolks and egg whites from 2 eggs.
  8. In a bowl, combine together the all purpose flour, baking powder and salt.
  9. Into the stand mixer bowl, add butter at room temperature and white sugar. Using the paddle attachment, beat till smooth.
  10. Scrape down the sides of the bowl using a silicone spatula, beat again.
  11. Or use an electric hand mixer to beat butter and sugar.
  12. Add the vanilla extract and beat for a minute.
  13. Add egg yolks, beat till combined well. Scrape down the sides of the bowl and beat again for a few seconds.
  14. Add the flour mix in 3 addition alternately with the milk in 2 additions- ending with the flour mix. (First add some flour mix, beat for a few seconds, add ¼ cup milk, beat again, add the 2nd addition of flour and beat for a few seconds, add the remaining ¼ cup milk, beat well and finally add the remaining flour mix and beat till incorporated).
  15. Keep aside the cake batter.
  16. Clean the stand mixer bowl well, for beating egg whites there shouldn't be any cake batter in the bowl. Egg whites will not beat well.
  17. In the stand mixer using the whisk attachment or using an electric hand mixer, beat the egg whites and lemon juice at high speed till soft peaks are formed.
  18. Fold the beaten egg whites into the prepared cake batter and combine well till egg whites are well incorporated into the batter.
  19. Pour the cake batter over the rhubarb, spread well & smoothen the surface.
  20. If baking in a springform pan, wrap the bottom of the pan with an aluminum foil, this is to prevent any dripping from the butter & rhubarb falling into the oven.
  21. Place the cake pan onto the middle rack in the preheated oven.
  22. Bake for 50 to 55 minutes or till a fork inserted into the center of the cake comes out clean. (depends on the kind of oven you are using, baking time might be longer-bake till the center of the cake has cooked well).
  23. After 50 minutes of baking, take the pan out of the oven. Insert a fork into the center of the cake, if the fork comes out clean the cake has baked well. If not, bake for 5 to 10 more minutes.
  24. Let cool down for a few minutes.
  25. Separate the springform sides & pan.
  26. Gently, flip the cake over onto a plate or cake stand.
  27. Beautiful pinkish rhubarb will be on the top of the cake.
  28. This cake tastes better when served warm. So, go ahead cut into wedges and serve along with a cup of coffee.
  29. Leftover cake can be refrigerated, before serving- warm up the cake slices in the microwave for 30 seconds and enjoy.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/rhubarb-upside-down-cake-best-tasting-cake-recipe/