Cornmeal Rhubarb Upside-Down Cake

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This Cornmeal Rhubarb Upside-Down Cake is a great way to use your backyard rhubarb. The cake is easy to make and makes a great dessert.

Prep Time20

Cook Time45

Cooling Time15

Total Time1 20

Course: Dessert

Cuisine: Universal

Keyword: cake, dessert, nut free, rhubarb, rhubarb cake, summer recipes, upside down cake, vegetarian

Special Diet: Nut Free, Vegetarian

Servings:

Calories: 265kcal

2 Tablespoons unsalted butter melted (substitute dairy-free butter alternative to make this cake dairy-free)
3 cups sliced rhubarb (about 6 small/medium or 4 large stalks)
1/3 cup granulated sugar

1 1/4 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup plain or vanilla yogurt (or use 1/2 cup Greek yogurt plus 1/4 cup milk. Substitute dairy-free yogurt to make this cake dairy-free)
1/4 cup canola oil or other neutral-flavored cooking oil or melted butter
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla

Spread the melted butter evenly over the bottom of the cake pan, brushing some up the sides to prevent the sides from sticking. Toss 3 cups sliced rhubarb and 1/3 cup granulated sugar together, then spread the mixture evenly in the pan.

In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1/3 cup cornmeal, 1 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon baking soda. Set aside.
In a small bowl or large measuring cup, whisk together 3/4 cup plain or vanilla yogurt, 1/4 cup canola oil, 2 large eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla. Fold the yogurt mixture into the flour mixture with a spatula, and stir gently until no flour bits remain. The batter will be thick.
Carefully spread the batter over the top of the rhubarb in the pan, being careful not to mix the two layers.
Bake for 40-45 minutes, until a toothpick comes out with only a couple of crumbs clinging to it. Let the cake cool in the pan for about 10 minutes, then run a knife along the sides of the pan to release it, and carefully invert the pan over a large plate or platter. Serve warm or at room temperature alone, or with ice cream or whipped cream.