Rhubarb Upside-Down Cake
A delightful cake that combines the tartness of fresh rhubarb with a moist, sweet cake, perfect for gatherings and family celebrations.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the rhubarb layer
- 2 cups chopped rhubarb Bright, tangy pieces of rhubarb that add a fresh burst of flavor.
- 1/4 cup melted butter Rich and creamy, this butter creates a golden base that enhances the cake’s texture.
- 1/2 cup packed brown sugar Sweet and caramel-like, this sugar beautifully complements the tart rhubarb.
For the cake
- 1 box vanilla cake mix Soft and tender, the cake mix provides the perfect canvas for this delicious dessert.
Instructions
Preparation
- Preheat your oven according to the cake mix directions.
- Melt the butter and brown sugar together in a baking pan.
- Spread the chopped rhubarb evenly over the melted mixture.
- Prepare the cake batter following the package instructions for the cake mix.
- Pour the batter over the rhubarb layer.
Baking
- Bake as directed for the cake mix.
- Let cool for about 10 minutes, then carefully flip the cake onto a plate.
Notes
Consider adding a sprinkle of cinnamon to the rhubarb layer or folding in chopped nuts into the cake batter for extra flavor. Use fresh rhubarb for best results.