Upside-Down Rhubarb Cake with Caramel Swirls Recipe
If you’re ready for a spring dessert that dazzles both in looks and in taste, this Upside-Down Rhubarb Cake with Caramel Swirls is about to become your new obsession. Picture sweet-tart chunks of jewel-bright rhubarb atop a tender vanilla cake, all finished off with gorgeous golden caramel ribbons baked right into the crumb. It’s an irresistible marriage of buttery richness and fruity zing—hugged by swirls of caramel, it’s the kind of treat guaranteed to spark joy at first bite. Whether you’re hosting a weekend brunch or just want an excuse for a slice of nostalgia, this cake will win hearts and demand seconds.
Ingredients You’ll Need
Gathering the ingredients for Upside-Down Rhubarb Cake with Caramel Swirls couldn’t be easier, and each plays a special part. From that tart rhubarb and glossy caramel to a soft cake base, every item on this list counts for texture, flavor, or a touch of color.
- Unsalted butter: Provides a rich flavor base and helps create a luscious crumb and caramel topping.
- Brown sugar: Adds a deep, molasses-sweet caramelization perfect for upside-down cakes.
- Fresh rhubarb: The star ingredient; its natural tartness brightens every bite—aim for vibrant, firm stalks.
- Salt: Just a pinch makes the other flavors pop and balances out the sweetness.
- Granulated sugar: Lightens the cake and balances the rhubarb’s tartness.
- Eggs: Bind the batter and give the cake structure for a light, moist crumb.
- Vanilla extract: Rounds out the flavors with a warm, inviting note.
- All-purpose flour: The sturdy base for your batter—it keeps the cake perfectly tender yet sliceable.
- Baking powder & baking soda: Double leaveners make for a lofty rise and a delicate crumb.
- Sour cream: Lends extra moisture and a gentle tang, keeping the cake springy and flavorful.
- Milk: For added moisture and a soft cake texture.
- Caramel sauce: For those dreamy, decadent caramel swirls—choose a good-quality jar or make your own if you’re feeling fancy!
How to Make Upside-Down Rhubarb Cake with Caramel Swirls
Step 1: Prepare the Pan and Preheat
Set your oven to 350°F (175°C) and get a 9-inch round cake pan ready by greasing it well, then lining the bottom with parchment paper. This extra step ensures that the Upside-Down Rhubarb Cake with Caramel Swirls comes out clean and beautiful every time (no sticking surprises!).
Step 2: Make the Caramel-Rhubarb Layer
In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Stir in the brown sugar and the pinch of salt until it’s smooth and bubbling, then pour this caramel into your prepared pan and spread it out evenly. Scatter the chopped rhubarb right over this layer. That’s the magic: the rhubarb will melt into the caramel as it bakes, forming a gorgeous ruby topping once the cake is inverted.
Step 3: Mix the Cake Batter
Grab a large bowl and cream together the 1/2 cup softened butter with the granulated sugar until it’s light and fluffy—think a cloud in dessert form. Beat in the eggs one at a time so the batter stays smooth and blends perfectly, then add in the vanilla extract for that classic warm note.
Step 4: Combine Dry and Wet Ingredients
In a second bowl, whisk together the flour, baking powder, baking soda, and salt. Add these dry ingredients to the butter mixture in three portions, alternating with the sour cream and milk, starting and ending with the dry mix. Don’t overwork it! Just mix until everything’s combined and you’ve got a smooth, silky batter for your Upside-Down Rhubarb Cake with Caramel Swirls.
Step 5: Assemble and Swirl in the Caramel
Spoon the cake batter gently over the rhubarb and caramel layer, using a spatula to smooth it out. Drizzle the caramel sauce over the top, then use a knife to make gentle, artistic swirls through just the upper part of the batter. These caramel swirls will create pretty, gooey ribbons throughout the crumb after baking.
Step 6: Bake
Slide your pan into the oven and bake for 40 to 45 minutes. Test by inserting a toothpick into the center—if it comes out clean (except for maybe a little caramel!), you’re good to go. The cake will be deeply golden and fragrant, and you’ll see hints of bubble at the edges where caramel and rhubarb meet.
Step 7: Cool and Invert
Let the cake rest in the pan for 10 minutes once it’s out of the oven. Then, run a knife around the edges, place a plate over the top, and carefully flip everything over. Gently peel back the parchment paper, revealing the jewel-like, glossy rhubarb caramelized to perfection. Allow to cool before slicing—if you can wait that long!
How to Serve Upside-Down Rhubarb Cake with Caramel Swirls
Garnishes
Dress up each slice with a cloud of whipped cream, a scoop of vanilla ice cream, or even a sprinkle of fresh orange zest. A little drizzle of extra caramel sauce never hurts, either—lean into those caramel swirls for a showstopping finish!
Side Dishes
If you’re turning dessert into a festive affair, serve Upside-Down Rhubarb Cake with Caramel Swirls alongside a spring salad of berries and mint, or a plate of crisp almond biscotti to balance out the richness. For brunch, a tangy yogurt on the side is lovely, too.
Creative Ways to Present
This is no wallflower of a dessert: slice it into elegant wedges and plate with edible flowers for garden parties, or cube it for a colorful trifle with berries and cream. You can even cut mini rounds with a biscuit cutter for beautiful, individualized treats. The caramel swirls and jewel-bright rhubarb make it a centerpiece all by itself!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover cake can be stored tightly covered at room temperature for up to 2 days. After that, move it to the refrigerator to maintain its freshness and the vibrant flavor of the rhubarb. If you notice condensation, just blot gently with a paper towel before serving again.
Freezing
Upside-Down Rhubarb Cake with Caramel Swirls freezes surprisingly well. Wrap individual slices or the entire cake in plastic wrap, then slide it into an airtight container or a large freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving.
Reheating
To bring back that just-baked magic, gently warm slices in a microwave (about 10–15 seconds does the trick) or in a low oven (300°F/150°C) for a few minutes. This brings out the caramel’s gooey texture and makes the rhubarb topping extra enticing.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes! If fresh rhubarb isn’t available, frozen works well—just thaw and drain it thoroughly to prevent excess moisture from sogging the cake. Your Upside-Down Rhubarb Cake with Caramel Swirls will still have that tart punch and vibrant color.
What kind of caramel sauce is best for the swirls?
Both homemade and good-quality store-bought caramel sauce work beautifully. Homemade brings an extra touch of love if you have the time, but a thick, buttery store-bought option delivers dreamy caramel swirls with ease and consistency.
Can I make this cake gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour, and check that your baking powder and caramel are certified gluten-free. The result will be just as tender and flavorful.
How do I know when the cake is fully baked?
The cake is ready when a toothpick inserted into the center comes out clean of wet batter (caramel smudges are okay!), and the top is lightly golden and springy to the touch. Ovens vary, so start checking at the 40-minute mark.
Can I add other fruits or flavors?
Definitely—while rhubarb is the star, adding thinly sliced strawberries or apples with the rhubarb makes for a lovely twist. You can also add a pinch of cinnamon or a splash of orange zest to the batter for a fragrant spin on Upside-Down Rhubarb Cake with Caramel Swirls.
Final Thoughts
This Upside-Down Rhubarb Cake with Caramel Swirls is truly a bake worth celebrating, no matter the season. Try it for your next gathering or simply as a sweet treat to brighten your week—you’ll fall head over heels for its color, bold flavor, and those irresistible caramel ribbons. Happy baking!
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Upside-Down Rhubarb Cake with Caramel Swirls Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect spring dessert with this Upside-Down Rhubarb Cake with Caramel Swirls. A moist and flavorful cake topped with tender rhubarb and a decadent caramel swirl.
Ingredients
Main Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 2 cups chopped fresh rhubarb
- 1/4 teaspoon salt
For the cake batter:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
For the caramel swirl:
- 1/3 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the rhubarb and caramel layer: Melt butter, sugar, and salt in a saucepan. Pour into the pan, add chopped rhubarb.
- Make the cake batter: Cream butter and sugar, add eggs and vanilla. Mix dry ingredients separately, then combine with wet ingredients, sour cream, and milk.
- Assemble and bake: Spoon batter over rhubarb, drizzle with caramel, swirl with a knife. Bake for 40-45 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan, then invert onto a plate. Serve warm or at room temperature.
Notes
- Use fresh rhubarb for best results.
- High-quality store-bought caramel works well.
- Enjoy with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
