Why You’ll Love This Recipe
Tart and Sweet Balance: The natural tartness of rhubarb pairs beautifully with the sweet, tender cake.
Simple and Classic: Easy to make with basic ingredients, yet impressive to serve.
Perfect for Spring: Showcases fresh rhubarb at its best.
Versatile Serving: Delicious served warm with whipped cream or ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rhubarb Base:
- 4 cups fresh rhubarb, chopped (can use frozen, thawed and drained)
- ¾ cup granulated sugar
Cake Batter:
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
Directions
- Prepare Rhubarb Base: Mix chopped rhubarb with ¾ cup sugar and let sit for 10 minutes to release juices. Grease a 9-inch round cake pan and arrange the rhubarb mixture evenly in the bottom.
- Make Cake Batter: Cream the butter and 1 cup sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, alternating with milk, stirring just until combined.
- Bake and Invert: Spread the batter evenly over the rhubarb in the pan. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then carefully invert the cake onto a serving plate.
Servings and Timing
Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Variations
- Add a teaspoon of cinnamon or ginger to the batter for a warm spice note.
- Substitute some of the rhubarb with strawberries for a sweeter twist.
- Top with toasted almonds or pecans before baking for extra crunch.
- Serve with lemon glaze instead of whipped cream for extra zing.
Storage/Reheating
- Store leftovers covered at room temperature for up to 2 days.
- Reheat slices gently in a warm oven or microwave before serving.
FAQs
Can I use frozen rhubarb?
Yes, thaw and drain well to avoid excess moisture in the cake.
How do I prevent sticking when inverting?
Grease the pan thoroughly, and allow the cake to cool slightly before flipping.
Can I make this cake gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking mix.
What if I don’t have a 9-inch pan?
You can use an 8-inch pan but expect a slightly thicker cake; adjust baking time as needed.
Can I prepare the cake batter in advance?
It’s best to bake immediately for freshest texture but you can prepare the batter and refrigerate up to 4 hours.
How do I store leftover cake?
Cover with plastic wrap or store in an airtight container at room temperature.
Can I freeze the cake?
Yes, freeze wrapped tightly for up to 2 months. Thaw before serving.
Is it okay to add more sugar if my rhubarb is extra tart?
Yes, adjust sugar in the rhubarb base or batter to taste.
Can I use other fruits?
Yes, pears, apples, or peaches work well as alternatives.
How should I serve this cake?
Best served warm with whipped cream or a scoop of vanilla ice cream.
Conclusion
Rhubarb Upside Down Cake is a charming and delicious dessert that beautifully balances tart rhubarb with a sweet, tender cake. Easy to prepare and bursting with fresh spring flavors, it’s sure to become a favorite for dessert lovers looking for something both classic and a little different. Enjoy it warm for the ultimate comforting treat.
Rhubarb Upside Down Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rhubarb Upside Down Cake is a delightful dessert that balances tart rhubarb with a sweet, fluffy cake. Perfect for spring, this classic and easy-to-make cake is delicious served warm with whipped cream or ice cream.
Ingredients
4 cups fresh rhubarb, chopped (can use frozen, thawed and drained)
¾ cup granulated sugar (for rhubarb base)
½ cup butter, softened
1 cup granulated sugar (for cake batter)
1 egg
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla extract
Instructions
- Mix chopped rhubarb with ¾ cup sugar and let sit 10 minutes to release juices. Grease a 9-inch round cake pan and arrange rhubarb mixture evenly on bottom.
- Cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla.
- Whisk flour, baking powder, and salt in separate bowl. Gradually add dry ingredients to wet, alternating with milk, stirring until combined.
- Spread batter evenly over rhubarb in pan.
- Bake at 350°F (175°C) for 35–40 minutes or until toothpick inserted comes out clean.
- Cool 5 minutes, then carefully invert cake onto serving plate.
Notes
Add cinnamon or ginger to batter for warm spice.
Substitute some rhubarb with strawberries for sweetness.
Top with toasted almonds or pecans before baking for crunch.
Serve with lemon glaze instead of whipped cream for extra zing.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
