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Cozy Rhubarb Upside Down Cake Recipe with Brown Sugar Caramel and Toasted Pecans

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A warm and comforting rhubarb upside down cake featuring sticky brown sugar caramel and crunchy toasted pecans, perfect for cozy occasions and easy to prepare.

Ingredients

Scale
  • 1 cup (200g) light brown sugar, packed
  • 6 tablespoons (85g) unsalted butter, melted, plus extra for greasing
  • 2 cups (200g) fresh rhubarb, trimmed and cut into 1-inch pieces
  • 1 cup (120g) pecans, toasted and roughly chopped
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk

Instructions

  1. Preheat the oven to 350°F (175°C). Grease your 9-inch pan or cast-iron skillet generously with butter.
  2. In a small bowl, combine 1 cup brown sugar and 6 tablespoons melted butter. Stir until smooth and glossy. Pour evenly into the prepared pan.
  3. Scatter the 2 cups chopped rhubarb evenly over the caramel layer.
  4. Sprinkle the toasted and chopped pecans over the rhubarb.
  5. In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  6. In a large bowl, beat ½ cup softened butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
  7. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
  8. Alternately add the flour mixture and ½ cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  9. Spoon the batter gently over the rhubarb, smoothing the top with a spatula.
  10. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and edges pull slightly away from the pan.
  11. Let the cake cool in the pan for 15-20 minutes. Run a knife around the edges, place a serving plate over the pan, and invert carefully.
  12. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Use room temperature eggs and butter for a tender crumb. Toast pecans to enhance flavor. Avoid overmixing the batter to prevent toughness. Grease pan well to prevent sticking. Let cake cool before inverting to avoid breaking. If caramel is too runny, let cake rest longer before flipping.

Nutrition

Keywords: rhubarb upside down cake, brown sugar caramel, toasted pecans, cozy dessert, easy cake recipe, fruit cake, autumn dessert

Find it online: https://siennaspoon.com/cozy-rhubarb-upside-down-cake-recipe-with-brown-sugar-caramel-and-toasted-pecans/