Rhubarb Upside-Down Cake
Grab some fresh rhubarb and add it to a homemade sour cream pound cake for an amazing dessert. With rhubarb upside down cake you'll find a buttery cake with a topping of rhubarb, brown sugar and candied Ginger. Great for any Spring gathering.
Ingredients
TOPPING
- ¼ cup unsalted butter
- ½ cup pecans (chopped)
- ½ cup dark brown sugar
- 1 tablespoon candied ginger (chopped)
- 2 cups rhubarb (chopped into 1 inch pieces)
CAKE
- 1 ½ cups sugar
- ½ cup unsalted butter (room temperature)
- ½ cup sour cream
- 3 large eggs (separated)
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350º.
- Melt butter in a 10 inch cast iron or oven proof skillet over medium heat. Stir in pecans, brown sugar and ginger and cook until sugar dissolves. Add cut rhubarb to the mixture and cook for about 2-3 minutes. Remove from the heat. Spread out the rhubarb and pecans evenly over the bottom of the pan.
- CAKE: In the bowl of an electric mixer, combine butter and sugar and beat until combined. Add sour cream and beat until smooth. Add egg yolks one at a time mixing after each. Add vanilla.
- In a separate bowl, whisk together flour, salt and soda. Add to batter and mix until well blended
- Beat egg whites until stiff peaks form and gently fold into the batter. Pour onto the top of the brown sugar mixture in the skillet and bake for 30-35 minutes or until a toothpick comes out clean. Let stand for 5 minutes on a wire rack and then turn upside down onto a platter. Serve with whipped cream.
Video
Barbara's Notes + Tips
- Make sure to spread out the rhubarb and pecans evenly on the bottom of the skillet before adding the cake batter.
- If you don't have an oven proof skillet, you could use a 9 inch cake pan.
- If you don't have candied ginger, you can leave it out and still have a delicious topping.
- Before flipping the cake, run a spatula around the outside to free up any spots that might stick.
- You can use frozen rhubarb, it won't need to cook in the skillet as long.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 200mg | Potassium: 133mg | Fiber: 1g | Sugar: 35g | Vitamin A: 494IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
