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Rhubarb Upside-Down Cake Recipe

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4.1 from 10 reviews

This Rhubarb Upside-Down Cake is a moist and flavorful dessert featuring a caramelized rhubarb topping beneath a tender vanilla and mascarpone-infused cake. The rhubarb is macerated with sugar and cornstarch, topped with rich caramel, and baked to golden perfection. With a hint of lemon zest and juice for brightness and an optional touch of cardamom for warm spice, this cake is perfect for spring or summer gatherings.

Ingredients

Topping

  • 2 cups (10 oz) rhubarb, sliced or cut into 1-inch pieces
  • 1 teaspoon corn starch
  • ¼ cup (50g) granulated sugar
  • 5 tablespoons (75g) unsalted butter
  • 3/4 cup (150g) light or dark brown sugar

Cake Batter

  • 1 1/2 cups (200g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom (optional)
  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 3/4 cup plus 2 tablespoons (175g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 tablespoon lemon zest (from 1 lemon)
  • 3 tablespoons lemon juice (from 1 lemon)
  • 1/2 cup (226g) mascarpone cheese

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan, line the bottom with parchment paper for easy removal, and if using a springform pan, wrap it with two layers of aluminum foil to prevent juice leakage during baking.
  2. Prepare Rhubarb: In a bowl, combine the sliced rhubarb with corn starch and granulated sugar. Stir well and set aside for several minutes to allow the rhubarb to soften and release juices (maceration).
  3. Prepare Mascarpone Mixture: Mix mascarpone cheese with the lemon juice. The mixture will curdle slightly, which is expected. Set aside.
  4. Make Caramel: In a small, deep, heavy-bottomed saucepan, melt butter with brown sugar over medium heat. Cook until the butter has melted, the sugar dissolves, and the mixture begins to bubble, about 3 minutes. Don’t worry if it’s slightly gritty. Pour this caramel evenly into the prepared cake pan.
  5. Arrange Rhubarb: Place the rhubarb pieces flat over the caramel in the pan, arranging in a random or desired pattern, covering most of the surface. Do not include any juices from the bowl.
  6. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and cardamom (if using) in a medium bowl. Set aside.
  7. Cream Butter and Sugar: Using a mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed for 3-5 minutes until the mixture is light, fluffy, and pale in color. Scrape down the bowl as needed.
  8. Add Eggs and Flavorings: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and lemon zest.
  9. Combine Batter Ingredients: On low speed, alternately add the dry flour mixture and mascarpone mixture to the creamed butter mixture in three and two additions respectively, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
  10. Assemble and Bake: Carefully scoop the cake batter over the rhubarb layer, spreading it evenly with a spatula. Bake in the preheated oven for 60-65 minutes, or until a skewer inserted into the center comes out clean.
  11. Cool and Invert: Allow the cake to cool in the pan on a wire rack for 15-20 minutes. Run a knife around the edges to loosen, then invert carefully onto a serving plate. Gently peel off the parchment paper if used. Let the cake cool completely before serving.

Notes

  • For easy release and minimal mess, use a springform pan wrapped in foil or line the pan with parchment paper.
  • Do not add rhubarb juices to the caramel layer; only the pieces go on top to avoid sogginess.
  • The mascarpone curdling with lemon juice is intentional to add moisture and tang.
  • Optional cardamom adds warm spice but can be omitted.
  • Ensure not to overmix the batter once the flour is added to maintain a tender crumb.
  • Allow the cake to cool completely after inverting for best texture and flavor development.

Find it online: https://bitezly.com/rhubarb-upside-down-cake-recipe/