How to Store Rhubarb Upside-Down Cake
Because it’s a moist cake with lots of sugar, you can store rhubarb upside-down cake at room temperature for a day or two, or in the refrigerator for three to four days, in an airtight container.
Can you make this rhubarb upside-down cake recipe ahead of time?
The cake mix comes together so quickly that you won’t really need to make the batter ahead of time, but you can certainly freeze whatever fresh rhubarb stalks you have in advance. You don’t even need to thaw them before baking. They’re oven-ready while frozen.
Rhubarb Upside-Down Cake Tips
Why isn’t my rhubarb upside-down cake light and fluffy?
Part of the pleasure of this recipe is breaking through the caramelized rhubarb to a soft, light cake underneath. But if you overmix your batter, you’ll get a dense, heavy texture. Make sure your egg is at room temperature before mixing or your batter will split and you’ll have to start again.
How do I stop my cake from sticking to the pan?
The flip is the highlight of this recipe, but a stuck cake can ruin the effect. Your pan needs to be properly greased all over, and you should release the cake from the pan while it’s still warm. If it cools, the sugars will stick.
What can I serve with rhubarb upside-down cake?
Don’t expect a strong rhubarb taste (or texture) once the cake emerges from the oven, but there will be a little lingering acidity. Serve the warm cake with ice cream and you’ve got a perfect pairing.
Watch How to Make Rhubarb Upside-Down Cake
Ingredients
3 cups sliced fresh or frozen rhubarb
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
batter
1/4 cup butter, melted
3/4 cup sugar
1 large egg, room temperature
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup 2% milk
Sweetened whipped cream, optional
Directions
1
Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
2
Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edge immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 316 calories, 10g fat (6g saturated fat), 48mg cholesterol, 248mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 4g protein.
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