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Rhubarb Upside Down Cake Bubbly

A delightful rhubarb upside down cake with a bubbly texture, perfect for dessert lovers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Topping
  • 2 cups rhubarb, chopped
  • 1 cup brown sugar packed
  • 1/4 cup butter melted
Cake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract

Method
 

Prepare the Topping
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the melted butter, brown sugar, and chopped rhubarb. Spread this mixture evenly in the bottom of the greased cake pan.
Make the Cake Batter
  1. In another bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Combine and Bake
  1. Pour the cake batter over the rhubarb mixture in the cake pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool for 10 minutes, then invert onto a serving plate.

Notes

Serve warm or at room temperature. Great with whipped cream or vanilla ice cream.