Upside-Down Rhubarb Cake with Caramel Swirls Recipe
If you’re looking for a showstopping dessert that’s both comforting and packed with flavor, this Upside-Down Rhubarb Cake with Caramel Swirls is the answer. Sweet-tart rhubarb nestles into a buttery, caramelized layer tucked beneath a supremely tender cake, all crowned with beautiful golden swirls of luscious caramel. It’s the perfect combination of rustic charm and a little bit of glamor, guaranteed to wow at any spring or summer gathering — or to simply make a rainy afternoon feel special.
Ingredients You’ll Need
The magic of this Upside-Down Rhubarb Cake with Caramel Swirls lies in its simple ingredients, thoughtfully combined for the perfect balance of flavors and texture. Each element plays a key role: from rhubarb’s zingy brightness to the creamy depth of sour cream, every ingredient adds something essential.
- Unsalted butter: Provides the luscious base for your caramel topping and ensures a rich, melt-in-your-mouth crumb.
- Light brown sugar: Deepens the flavor of the caramel and sweetens the rhubarb beautifully without overpowering it.
- Rhubarb: Brings signature tartness and vibrant color—choose crisp, ruby-red stalks for the prettiest result.
- All-purpose flour: Lends the optimal structure while keeping the cake tender and light.
- Baking powder: Gives your cake just the right amount of lift for a soft, lofty bite.
- Salt: Enhances all the other flavors and balances the sweetness.
- Granulated sugar: Lightly sweetens and creates that perfect crumb in the batter.
- Eggs: Bind and enrich the cake, ensuring a moist texture.
- Vanilla extract: Rounds out the flavors with warm, floral notes.
- Sour cream: Contributes moisture and slight tang for an irresistibly soft slice.
- Whole milk: Lightens the batter so it bakes up fluffy.
- Caramel sauce (store-bought or homemade): Swirled through the top, it adds a gooey, decadent layer you won’t want to skip.
How to Make Upside-Down Rhubarb Cake with Caramel Swirls
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350°F (175°C), and grease a 9-inch round cake pan—don’t skip the parchment paper lining! It’s your insurance for a clean flip (and those perfect caramel edges). Prepping the pan well sets the stage for a drama-free cake release.
Step 2: Create the Caramel-Rhubarb Topping
In a small saucepan, melt your butter with brown sugar over medium heat, stirring constantly until the mix starts to bubble and the sugar dissolves, about two minutes. Pour it into your prepared pan and spread it evenly. Then, arrange the rhubarb on top in a tight, single layer—get creative with the pattern if you like. This forms the juicy, jewel-toned crown of your Upside-Down Rhubarb Cake with Caramel Swirls.
Step 3: Mix the Dry Ingredients
Whisk together flour, baking powder, and salt in a medium bowl. This might seem simple, but it ensures an even rise and avoids unwanted lumps in your final cake. Measuring precisely here yields a beautifully tender crumb later.
Step 4: Cream the Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture is pale and fluffy. Take your time—this is where lots of air is incorporated, leading to a light, dreamy cake. Add the eggs one at a time, and pour in the vanilla extract for an aromatic lift.
Step 5: Combine Wet and Dry Elements
Stir in the sour cream and milk into your butter mixture, blending until smooth and creamy. Then, gently fold in the dry ingredients just until everything is homogenous—avoid overmixing to keep your cake tender. We’re looking for a plush texture, not toughness!
Step 6: Assemble with Caramel Swirl
Carefully spoon the batter over the rhubarb and smooth it out. Warm the caramel sauce just enough to make it pourable, then drizzle it in a spiral over the top of the batter. Gently swirl it in with a skewer or a knife tip, creating pretty ripples that will bake up into golden ribbons.
Step 7: Bake and Invert
Bake for 45–50 minutes, until the top is golden and a toothpick emerges clean. Let the cake cool in the pan for 10 minutes (patience is key—this helps set the caramel), then invert onto a serving plate. Peel away the parchment to reveal your stunning Upside-Down Rhubarb Cake with Caramel Swirls. Serve slightly warm for gooey caramel perfection, or let cool completely for a more set, elegant slice.
How to Serve Upside-Down Rhubarb Cake with Caramel Swirls
Garnishes
A light dusting of powdered sugar never goes amiss, but consider topping each slice with a dollop of fresh whipped cream or a scoop of vanilla ice cream to complement the tart rhubarb and gooey caramel. If you’re feeling extra fancy, a few curls of lemon zest or a scatter of toasted sliced almonds add an irresistible finishing touch.
Side Dishes
This showstopper shines with subtly sweet accompaniments. Serve alongside a bowl of macerated strawberries or a citrus fruit salad to lighten each bite. For those who love creamy pairings, think about a side dish of crème fraîche or Greek yogurt to double down on that tangy, refreshing vibe.
Creative Ways to Present
Celebrate your Upside-Down Rhubarb Cake with Caramel Swirls by slicing it into wedges, or use a ring cutter for mini round servings. Arrange individual portions on dessert plates with an extra drizzle of caramel or scatter edible flowers on top for a truly special touch. Another fun idea is to serve with a tiny pitcher of warm caramel at the table, letting guests pour their own finishing swirl.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Upside-Down Rhubarb Cake with Caramel Swirls tightly with plastic wrap or transfer slices into an airtight container. It’ll keep on your kitchen counter for up to 2 days, staying tender and just as delightful. If your home is particularly warm, you can pop it in the fridge, but let it return to room temperature before serving for the best texture.
Freezing
Absolutely! Once the cake has cooled completely, wrap individual slices or the whole cake in a few layers of plastic wrap and then foil, to ward off freezer burn. Stored this way, the cake will keep for up to 2 months. To serve, thaw overnight in the fridge and bring to room temperature before enjoying.
Reheating
For that just-baked warmth (and revived caramel gooeyness), microwave individual slices for 10–15 seconds or pop in a low oven (300°F/150°C) for about 7 minutes. If reheating from frozen, allow the cake to thaw first so it heats evenly and stays moist.
FAQs
Can I use frozen rhubarb for this cake?
Yes, frozen rhubarb works perfectly! Just thaw it first and pat it dry with paper towels to avoid excess moisture in your caramel layer.
What’s the best way to make homemade caramel sauce for swirling?
A simple homemade caramel can be made by heating sugar until it melts and turns amber, then stirring in butter and cream. Let it cool just slightly before swirling into your cake for those classic Upside-Down Rhubarb Cake with Caramel Swirls ribbons.
Can I prepare Upside-Down Rhubarb Cake with Caramel Swirls in advance?
You can make the cake a day ahead and store it covered at room temperature. The flavors actually meld overnight, making each bite even more delicious. Reheat gently if you want to restore that fresh-from-the-oven coziness.
Is it possible to make this cake gluten-free?
Yes, simply substitute your favorite 1:1 gluten-free all-purpose flour blend. The cake will still be tender and flavorful, but be extra gentle when combining the batter to keep the texture light.
What can I use if I don’t have sour cream?
Swap in plain Greek yogurt or full-fat plain yogurt for a similar creamy texture and tang. It’s a great way to keep the crumb moist and luscious if sour cream isn’t on hand.
Final Thoughts
There’s nothing like bringing out a beautiful Upside-Down Rhubarb Cake with Caramel Swirls to instantly brighten the table and the spirits of everyone around it. Give this recipe a whirl the moment you spot fresh rhubarb—your friends and family will rave, and you’ll want to make it again and again!
Print
Upside-Down Rhubarb Cake with Caramel Swirls Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb, sweet caramel swirls, and moist cake with this Upside-Down Rhubarb Cake recipe. Perfect for spring or any time you crave a fruity dessert.
Ingredients
For the topping:
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar, packed
- 2 1/2 cups rhubarb, cut into 1/2-inch pieces
For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
For the caramel swirl:
- 1/4 cup caramel sauce (store-bought or homemade), warmed slightly for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- To make the topping, melt butter and brown sugar together in a saucepan over medium heat. Stir until sugar is dissolved and mixture is bubbling, about 2 minutes. Pour into the prepared pan and spread evenly. Arrange chopped rhubarb over the caramel in a single layer.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Mix in sour cream and milk until smooth. Gradually add dry ingredients and mix just until combined.
- Carefully spoon batter over the rhubarb and smooth the top. Drizzle caramel sauce in a spiral pattern over the batter and use a skewer or knife to gently swirl it through the top layer of the batter.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a serving plate. Remove parchment and let cool completely or serve slightly warm.
Notes
- This cake is best the day it’s made but can be stored covered at room temperature for up to 2 days.
- For extra richness, serve with whipped cream or vanilla ice cream.
- You can replace the caramel swirl with additional brown sugar for a more classic finish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
