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Flavorful Roasted Rhubarb & Ginger Upside-Down Cake

roasted rhubarb ginger upside-down cake - featured image
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A delightful upside-down cake featuring roasted rhubarb and fresh ginger, offering a perfect balance of tartness and warm spice. This easy-to-make dessert is ideal for brunches, potlucks, or cozy family dinners.

Ingredients

Scale
  • 1 pound (450g) rhubarb, trimmed and cut into 1-inch pieces
  • 2 tablespoons fresh ginger, peeled and grated
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) packed brown sugar

Instructions

  1. Preheat oven to 375°F (190°C). Toss rhubarb with 1/4 cup (50g) granulated sugar and 1 tablespoon grated fresh ginger in a medium bowl. Spread evenly in the cake pan. Roast for 15 minutes until tender and caramelized. Let cool slightly.
  2. In a small saucepan, melt 1/2 cup (100g) brown sugar with 2 tablespoons unsalted butter over medium heat. Stir until smooth and bubbling, then pour evenly over the roasted rhubarb in the pan.
  3. In a large bowl, cream 1/2 cup (115g) softened butter with 1/2 cup (100g) granulated sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding dry ingredients and milk to the creamed mixture, starting and ending with the flour mixture. Mix gently until just combined. Do not overmix.
  6. Pour batter evenly over the caramel-coated rhubarb in the pan. Smooth the top with a spatula.
  7. Bake at 375°F (190°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean and edges pull slightly away from the pan.
  8. Let cake cool in the pan on a wire rack for 15 minutes. Run a knife around edges to loosen. Place a serving plate over the pan and carefully invert to release the cake. Spoon any caramel stuck to the pan back on top.

Notes

Grease the pan thoroughly and line with parchment paper to prevent sticking. Allow the cake to cool for 15 minutes before flipping to avoid mess. Use fresh ginger for best flavor; ground ginger can be substituted but is less bright. Roasting rhubarb before baking softens tartness and enhances flavor. Avoid glass pans for better caramelization.

Nutrition

Keywords: rhubarb cake, upside-down cake, ginger dessert, roasted rhubarb, easy dessert, spring dessert, brunch cake

Find it online: https://goldensimmer.com/flavorful-roasted-rhubarb-and-ginger-upside-down-cake-easy-recipe-for-perfect-dessert/