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Perfect Rhubarb Upside-Down Cake Recipe with Brown Butter Toffee Glaze

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A cozy and comforting rhubarb upside-down cake featuring a nutty brown butter toffee glaze that balances tartness and sweetness perfectly. This easy recipe is quick to make and ideal for special occasions or casual gatherings.

Ingredients

Scale
  • 1 pound (450 g) fresh rhubarb, trimmed and cut into 1-inch pieces
  • 6 tablespoons (85 g) unsalted butter, browned
  • 3/4 cup (150 g) light brown sugar
  • 1 1/2 cups (190 g) all-purpose flour (can substitute with gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk (can substitute with almond or oat milk)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 6 tablespoons of unsalted butter. Swirl occasionally until it foams and turns a rich golden brown with a nutty aroma. Remove from heat and stir in 3/4 cup light brown sugar until dissolved. Pour evenly into the bottom of a greased 9-inch cake pan.
  2. Arrange the rhubarb pieces evenly over the brown butter glaze in the pan.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  4. Prepare wet ingredients: In a large bowl, beat 3/4 cup granulated sugar with 2 large eggs until light and fluffy (2-3 minutes). Add 1 teaspoon vanilla extract and lemon zest.
  5. Combine batter: Alternately add dry ingredients and 1/2 cup milk to the wet mixture, starting and ending with dry ingredients. Mix gently but thoroughly.
  6. Pour batter evenly over the rhubarb in the pan and smooth the top gently with a spatula.
  7. Bake at 350°F (175°C) for 40-45 minutes until golden and a toothpick inserted in the center comes out clean.
  8. Cool the cake in the pan on a wire rack for 15 minutes. Run a knife around the edges and invert the cake onto a serving plate.

Notes

Use a light-colored pan to brown butter to monitor color changes. Let the cake cool 15 minutes before flipping to avoid glaze spills. Frozen rhubarb can be used if thawed and drained well. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil for browning and plant-based milk. Avoid stirring batter after pouring to maintain upside-down texture.

Nutrition

Keywords: rhubarb cake, upside-down cake, brown butter, toffee glaze, easy dessert, seasonal baking, gluten-free option, dairy-free option

Find it online: https://zoeplate.com/perfect-rhubarb-upside-down-cake-recipe-with-brown-butter-toffee-glaze-easy-step-by-step-guide/