Rhubarb-Butterscotch Upside-Down Cake
A luscious upside-down cake featuring tangy rhubarb and rich butterscotch flavors, perfect for dessert gatherings and those who love fruity, caramel-topped treats.
Ingredients
Instructions
- Cream shortening and sugar; add egg yolks and mix well.
- Sift dry ingredients including cake flour, baking powder, and salt.
- Add vanilla to milk, then add alternately with dry ingredients to the creamed mixture.
- Fold in stiffly beaten egg whites.
- Grease the bottom of a 13 x 9 x 2-inch baking pan and sprinkle evenly with brown sugar.
- Spread sliced rhubarb over the brown sugar layer.
- Cover with the cake batter and smooth the top.
- Bake in an oven preheated to 350°F for 45 minutes.
- Let stand for 10 minutes before inverting onto a large platter.
- Serve with a scoop of whipped cream.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten to stiff peaks. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. To enhance the flavor, consider adding a pinch of cinnamon to the rhubarb layer. For a variation, try adding diced strawberries or raspberries to the rhubarb for a fruity twist.
Serving Suggestions
This cake pairs beautifully with a scoop of whipped cream or a dollop of vanilla ice cream. For a delightful contrast, serve it alongside fresh berries or a light fruit salad. It also goes well with a cup of coffee or tea, making it a perfect dessert for afternoon gatherings or family celebrations. Consider browsing more American recipes for additional dessert ideas.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To maintain its moisture, avoid refrigerating unless necessary. If you need to reheat, warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for about 10 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Butterscotch Upside-Down Cake contains roughly 746 calories, with 20g protein, 63g carbohydrates, and 31g fat. It is an excellent source of iron (46% of the Daily Value), protein (39% of the Daily Value), and calcium (32% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1254mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb directly in the recipe. Just make sure to thaw it completely and drain any excess moisture to avoid a soggy cake. This will help maintain the right texture when baking.
What can I do if my cake is too dry?
If your cake turns out too dry, consider serving it with a generous drizzle of cream or a fruit compote to add moisture. You can also store it in an airtight container with a slice of bread to help keep it moist.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance, let it cool, and store it in an airtight container. Just remember to invert it onto a platter before serving, and it will taste just as fresh when you serve it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).