A Cozy Kitchen · by Adrianna Adarme★ 5.0 (1)
Rhubarb Upside Down Cake
NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 15%
CARBS 62G51% OF CAL
5G FIBER20G OTHER37G TOTAL SUGAR
FAT 23G43% OF CAL
14G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An upside-down cake with a sweet and tangy rhubarb topping and a light, fluffy cake base. It looks elegant but is straightforward to make and perfect for spring celebrations.
dessertamericanbaked good🥣 mixer🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (450g) pound rhubarb
- 1 vanilla bean
- 3/4 (150g) cup granulated sugar
- 1/4 (55g) cup unsalted butter
- 1 teaspoon lemon or Meyer lemon zest (I used Meyer because that's what I had)
- Pinch kosher salt salt
- 1 (125g) cup all-purpose flour
- 1 (130g) cup rye flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 (115g) cup unsalted butter (at room temperature)
- 1/2 (100g) cup granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 (335ml) cups buttermilk (at room temperature)
- Lightly sweetened whipped cream or ice cream
At a glance
PER SERVING · TIME 50M
CAL 24%·PRO 15%
CARBS 62G51% OF CAL
5G FIBER20G OTHER37G TOTAL SUGAR
FAT 23G43% OF CAL
14G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 302mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 142mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.