Rhubarb Upside-Down Bars
Buttery vanilla cake bars baked over a caramelized rhubarb layer and flipped into glossy upside-down squares
PRINT PINServings 12
INGREDIENTS
Pan
- nonstick cooking spray
- parchment paper for lining.
Rhubarb Layer
- 4 tbsp unsalted butter
- 3/4 cup packed brown sugar
- 3 cups rhubarb cut into 1/2 inch pieces
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/2 tsp ground ginger optional.
Cake Batter
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk or milk.
INSTRUCTIONS
Prep Pan And Rhubarb Layer
- heat oven to 350 F and line a 9x13 inch pan with parchment leaving overhang then lightly grease
- melt 4 tbsp butter and pour into pan then sprinkle brown sugar evenly
- scatter rhubarb evenly over sugar layer then drizzle lemon juice and sprinkle salt and ginger if using.
Make Batter And Bake
- whisk flour baking powder and salt
- beat softened butter and granulated sugar until light then beat in eggs and vanilla
- mix in dry ingredients alternating with buttermilk just until smooth
- spread batter evenly over rhubarb layer and smooth the top
- bake until golden and a toothpick in the cake portion comes out clean 35 to 45 minutes.
Cool And Invert
- cool in pan 15 minutes then run a thin knife along edges
- invert onto a parchment lined board or tray and lift off pan
- cool completely before slicing into bars.
Notes
1. Use 1 to 2 cups sliced strawberries plus 1 to 2 cups rhubarb for a sweeter topping. If using frozen rhubarb thaw and drain well to reduce excess liquid. For clean slices chill the inverted slab 30 minutes before cutting. Store covered at room temperature 1 day or refrigerate up to 4 days
Nutrition
Calories: 230kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g