I’m going to keep this one short and sweet. I made this easy peasy rhubarb buttermilk upside down cake a few weeks back, and have been meaning to share the recipe ever since. Between working on our new house, taking care of our basement kitty, Pinecone (more on her here), and other life stuff, it’s been near impossible to sit down and write. I want to share this cake with you before rhubarb season passes us by though, so here goes! If you like rhubarb, sweet and tart flavors, cake or any combination of those things, you’re going to inhale this upside down cake the same day you bake it, just like Ponny and I did!
It might not be the prettiest cake I’ve ever made (next time I’ll cut the rhubarb into skinnier pieces), but it is one of the most delicious. The rhubarb is melt-in-your-mouth tender and the buttermilk brings out the natural tang of the rhubarb, while also making the cake extra moist. It’s a sweet cake, but not so sweet, like some of the rhubarb desserts out there – I think some people tend to drown rhubarb in sugar. I say let rhubarb be what it is – a tender, tart and magical food we get to enjoy for just a few weeks every spring – and that’s just what this cake does. I hope you enjoy it as much as we did!
Rhubarb Buttermilk Upside Down Cake
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 stalks rhubarb chopped, or enough to cover the bottom of an 8" cake pan
- 1 cup brown sugar divided
- 8 Tbsp butter divided
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup buttermilk
Preheat oven to 350º F.
Melt 2 Tbsp butter in a saucepan over medium low heat. Stir in sugar and simmer until the butter and sugar form a thick syrup. Pour into the bottom of a greased, parchment-lined 8" cake pan.
Arrange rhubarb in a single layer over the syrup. Set aside.
In a medium bowl, sift together the flour, baking soda, baking powder and salt.
In a large bowl, beat the remaining ingredients until well mixed. Slowly incorporate the flour mixture, stirring until just combined. Pour batter over the rhubarb.
Bake until a toothpick comes out clean and the top is golden, 50-60 minutes.
Let cake stand on a cooling rack for 10 minutes, invert onto a plate and transfer back to the cooling rack, rhubarb side up.