Dreamy Rhubarb Upside Down Cake Recipe for Sweet Spring Baking

Sweet summer memories bloom in this delightful rhubarb upside down cake that captures seasonal magic.

Crimson stalks peek through a golden caramelized landscape, promising incredible flavor combinations.

Tart and sugary notes dance together in perfect harmony.

Baking enthusiasts will adore how simple ingredients create such magnificent results.

Our recipe transforms ordinary ingredients into an extraordinary dessert experience.

Crisp edges and tender crumb guarantee smiles around your table.

You can’t wait to slice into this gorgeous creation.

Master Rhubarb Upside-Down Cake Magic

• Transform humble rhubarb into a stunning dessert with minimal effort and basic baking skills.
• Perfect for novice bakers wanting to impress friends and family with a beautiful, rustic cake that looks professionally made.
• Capture the essence of spring and early summer with this vibrant rhubarb dessert that brings fresh, tangy flavors to your table.
• Equally delightful as a casual weekend treat or an elegant finish to a dinner party, this cake suits multiple occasions and tastes.

Rhubarb Upside-Down Cake Ingredient Rundown

• Rhubarb: A tart and vibrant spring vegetable that adds a tangy flavor and beautiful pink color to the cake.
• All-Purpose Flour: The base ingredient that provides structure and texture to the cake.
• Sugar: Sweetens the cake and helps create a caramelized topping with the rhubarb.

• Butter, Eggs, Vanilla Extract: These ingredients work together to create a rich, moist, and flavorful cake with a smooth texture.

• Baking Powder, Salt: These help the cake rise and enhance the overall flavor profile of the dessert.

How to Flip Rhubarb Upside-Down Cake to Perfection

Step 1: Warm Up the Oven

Turn on the oven and set the temperature to a cozy 350°F (175°C).

Let it start heating while you prepare the cake.

Step 2: Prepare the Cake Pan

Grab a 9-inch round cake pan and give it a generous coating of butter or cooking spray.

Make sure every nook and cranny is covered to prevent the cake from sticking.

Step 3: Create the Rhubarb Base

• Rhubarb stalks
• Brown sugar
• Butter

Slice the rhubarb into beautiful diagonal pieces.

In a saucepan, melt butter and brown sugar together until they create a luscious, golden caramel sauce.

Pour this mixture into the prepared cake pan, then arrange the rhubarb pieces in a delightful pattern.

Step 4: Mix the Cake Batter

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Eggs
• Milk
• Vegetable oil
• Vanilla extract

In a large mixing bowl, whisk together the dry ingredients.

In another bowl, combine the wet ingredients until smooth.

Gently fold the wet mixture into the dry ingredients, creating a silky, velvety batter.

Step 5: Assemble and Bake

Pour the cake batter over the rhubarb base, spreading it evenly.

Slide the pan into the preheated oven and bake until the top turns a beautiful golden brown and a toothpick comes out clean when inserted.

Step 6: Cool and Flip

Remove the cake from the oven and let it cool for about 10 minutes.

Place a serving plate over the pan and carefully flip it upside down.

Gently lift the pan to reveal the stunning rhubarb topping.

Step 7: Serve and Enjoy

Let the cake cool completely.

Slice and serve this gorgeous dessert, showcasing the beautiful caramelized rhubarb on top.

Perfect for a sweet afternoon treat or a delightful end to a meal.

Pro Tips for Caramelized Rhubarb Topping

• Choose fresh, firm rhubarb stalks with bright pink or red color for the most appealing and flavorful cake.
• Cut rhubarb into uniform 1/2-inch pieces to ensure consistent cooking and beautiful presentation throughout the cake.
• Rhubarb is naturally tart, so balance the sugar in the topping and batter to prevent the cake from becoming overly sweet or too sour.
• Drain excess liquid from rhubarb before arranging in the pan to keep the cake's bottom layer crisp and prevent mushiness.
• Allow butter, eggs, and milk to reach room temperature before mixing to create a smoother, more evenly textured cake batter.

Storing and Warming Rhubarb Upside-Down Cake

• Store leftover cake covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The cake stays moist and fresh when chilled properly.
• Keep cake at room temperature for 1-2 days if serving soon, placing it in a cake dome or covering with a loose tent of foil to prevent drying out.
• Warm individual slices for 10-15 seconds on medium power to restore softness. Check temperature carefully to avoid overheating.
• Gently reheat entire cake at 300F for 10-15 minutes, covering with aluminum foil to prevent edges from becoming too crisp or burning.

Ideal Pairings for Rhubarb Upside-Down Cake

• Boost Tartness with Beverage Pairing: Crisp white wine like Sauvignon Blanc perfectly balances the cake's sweet and tangy rhubarb flavors, cutting through the richness while complementing the dessert's fruity notes.
• Enhance Cake's Sweetness: Serve a scoop of vanilla bean ice cream alongside the warm cake, creating a delightful temperature contrast and adding creamy smoothness to each bite.
• Complement Rhubarb's Brightness: Fresh mint tea offers a clean, herbal undertone that refreshes the palate and highlights the cake's vibrant rhubarb essence without overwhelming its delicate flavor profile.
• Elevate Dessert Experience: A dollop of lightly sweetened whipped cream with a hint of orange zest adds a subtle citrusy brightness that enhances the cake's complex taste and provides an elegant finishing touch.

Flavor Variations on Rhubarb Upside-Down Cake

• Gluten-Free Adaptation: Replace all-purpose flour with gluten-free flour blend and add xanthan gum for better texture and binding.
• Vegan Version: Substitute eggs with flax eggs, use plant-based butter, and swap dairy milk with almond or oat milk for a completely dairy-free dessert.
• Low-Sugar Alternative: Reduce sugar content by using stevia or monk fruit sweetener, and incorporate fresh berries alongside rhubarb for natural sweetness.
• Seasonal Fruit Swap: Replace rhubarb with seasonal fruits like peaches, plums, or apricots to create a versatile upside-down cake throughout the year.

FAQs

• Is rhubarb a fruit or vegetable?

Rhubarb is technically a vegetable, but it’s often used like a fruit in desserts because of its sweet-tart flavor.

• Can I use frozen rhubarb for this cake?

Yes, you can use frozen rhubarb. Just thaw and drain excess moisture before adding to the cake to prevent making the batter too wet.

• How do I know if my rhubarb is ripe and ready to use?

Look for firm, crisp stalks with a bright pink or red color. Avoid stalks that are soft, mushy, or have brown spots.

• Is rhubarb safe to eat raw?

Raw rhubarb contains high levels of oxalic acid, which can be harmful. Always cook rhubarb before eating to reduce potential health risks and improve its taste.

Rhubarb Upside Down Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

• Total Time: 55 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Rhubarb upside down cake brings sweet-tart magic to dessert tables with its rustic charm and seasonal allure. Crimson rhubarb nestled in a buttery caramel base promises delightful moments you’ll savor with each tender, golden slice.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups rhubarb, chopped into 1-inch pieces (473.18 ml)
• 1 1/2 cups all-purpose flour (188 g)
• 1/2 cup unsalted butter, softened (113 g)
• 1 cup granulated sugar (200 g)
• 2 large eggs
• 1/2 cup sour cream (120 ml)
• 1/2 cup milk (120 ml)

Sweeteners and Binding Agents:

• 1/2 cup brown sugar, packed (100 g)
• 1/4 cup unsalted butter, melted (57 g)
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional)

Dry Ingredients and Seasonings:

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 350°F (175°C), positioning the rack in the center of the oven for even baking.
2. Thoroughly coat a 9-inch round cake pan with butter or non-stick cooking spray, ensuring complete coverage to prevent sticking.
3. Arrange rhubarb pieces in an attractive, overlapping pattern across the bottom of the prepared pan, creating a visually appealing base for the cake.
4. Sprinkle brown sugar evenly over the rhubarb, which will caramelize during baking and create a rich, golden topping.
5. In a separate mixing bowl, combine the dry cake ingredients, whisking thoroughly to eliminate any potential lumps and ensure uniform distribution.
6. In another bowl, cream together butter and sugar until the mixture becomes light, fluffy, and pale in color, indicating proper aeration.
7. Gradually incorporate eggs into the butter mixture, mixing well after each addition to maintain a smooth, cohesive batter.
8. Alternately fold the dry ingredients and milk into the wet mixture, being careful not to overmix, which could result in a dense cake.
9. Gently pour the cake batter over the prepared rhubarb layer, carefully spreading it to create an even surface.
10. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove from the oven and allow the cake to cool in the pan for 10-15 minutes, which helps the caramelized topping set.
12. Carefully invert the cake onto a serving plate, allowing the rhubarb topping to beautifully display itself on top of the cake.

Notes

• Select rhubarb stalks that are firm, bright red, and free from blemishes for the best flavor and texture in your cake.
• Slice rhubarb into uniform pieces to ensure even cooking and a consistent appearance throughout the dessert.
• Toss rhubarb with a bit of sugar before arranging in the pan to help draw out excess moisture and prevent a soggy cake bottom.
• Consider adding a sprinkle of ground cinnamon or orange zest to the rhubarb layer for an extra depth of flavor that complements the tangy fruit.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 24 g
• Sodium: 250 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg