- Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.
- In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
- Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
- Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
- Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
- Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
- Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.
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Rhubarb Upside-Down Cake
If you love pineapple upside-down cake, you will fall in love with its ruby cousin. Rhubarb Upside Down Cake is elegant but homey and so simple to make! Tangy rhubarb melts into a sugary topping crowning this cozy cake, perfect for when rhubarb is in season.
Facebook has gotten a lot of heat lately, with the chatter on data mining and misuse. But on a personal level, I have to acknowledge that when I first set up my account years ago, I fell in love with the ability to keep in touch with my brother and sister and cousins scattered across the country. I was able to see when my friends from college and grad school had babies and chuckled when even my dad joined the fun.
Somewhere along the way, it evolved, and as a small business, facebook was another extension of my space here, and I’ve been able to share what inspired me in the kitchen, no different than all the big brands out there that equally charm and annoy me every time I log on to my personal facebook. I get to chat with you there, share more recipes, and see what you have been cooking in your own kitchens!
Despite the press, there is one thing that Facebook understands, and that is nostalgia.
You know by now how I’m a sucker for nostalgia — and those daily memories that pop up in my feed (5 years ago today! 8 years ago!) bring smiles to my face. Look how tiny the kids were! Sigh, I remember that dinner in Hawaii. Oh, there’s the rhubarb empanadas I love!
Ah, rhubarb, there’s something about you that makes me so nostalgic. I’ll never forget that summer Chicago night when my friend Liz made her grandmother’s rhubarb cake that has become such a favorite of my family — did you know that my daughter has already decided she wants rhubarb cake for her wedding? Let’s not get too far ahead of ourselves, but you guys, that makes my heart all kinds of happy. I have fallen in love with rhubarb, and I’m always torn between making something familiar and cozy or something new.
I thought back to those homespun desserts my mom would make, and the various newspaper clippings in my folder for pineapple upside-down cake. I started to crave that buttery brown sugar that melted into the fluffy cake, and I’m sure that if she were still with us, she would have happily welcomed a new upside-down cake to love.
As I flipped the cake onto the plate and lifted the pan to reveal the gorgeous stripes of rhubarb that baked beautifully over the cake, I couldn’t help but do a little happy dance. Perhaps the hardest part about this cake is waiting for just the right moment to slice into it! Too soon and it will fall apart under your knife, too long and the sweet and tangy topping will be too cold. For me, it has to be just right, warm, cozy, and melt in your mouth delicious.
Rhubarb Upside Down Cake
Upside-down cakes may be old-fashioned, but in my world, they never go out of style. The leggy stalks of rhubarb make it extra elegant, and quite a showstopper, but no one needs to know how easy this cake is to make! Pin This 4.58 from 7 votes Course Dessert Cuisine American Prep Time 10 minutes Cook Time 35 minutes Resting Time 3 minutes Total Time 45 minutes Servings 8 people Calories 313kcal Author Liren Baker
For the Topping
- 6 stalks rhubarb
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
For the Cake
- 2 tablespoons butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon kosher salt
- 1 3/4 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 cup buttermilk
- Any remaining rhubarb diced, up to 1 cup (optional)
Make the Topping
- Preheat the oven to 375°F with a rack placed in the center of the oven.
- Following the shape of your 8- or 9-inch cake pan, cut the rhubarb to fit. I like to line up the rhubarb in a row, place the pan on top and trim. Fine tune the cuts so that they snugly fit in the pan. Set the rhubarb aside.
- Lightly butter or grease the cake pan.
- Melt the butter, then mix with the brown sugar, cinnamon and ginger in a bowl. Pour the sugar mixture into the prepared cake pan, then line up the rhubarb.
Make the Cake
- Using an stand mixer or hand mixer, beat the butter until soft. Add the sugar and egg and beat until fluffy.
- Add the egg, salt, baking powder and vanilla extract and beat until smooth, scraping down the sides of the bowl.
- Working in batches, add the flour and the buttermilk, and mix, alternating and ending with the flour. Do not over mix.
- If you have any remaining rhubarb and wish to use it in the cake batter, gently fold it into the batter.
- Spread the batter over the rhubarb topping, and bake in the oven for about 30-35 minutes, or until the cake is firm to the touch and an inserted toothpick comes out clean.
- Let the cake rest for 3 minutes.
- Place a plate on top of the cake pan and invert. Wait about 30 seconds, then lift the pan to release the cake.
- Serve the cake warm or at room temperature.
- Upside-down cake is most delicious when served warm. If you’re making the cake in advance, let the cake cool completely and store, covered, in the refrigerator. Reheat before serving.
- If you have any remaining rhubarb and wish to use it in the cake batter, it adds another layer of rhubarb flavor, similar to my favorite rhubarb cake.
Adapted from my mom’s Pineapple Upside Down Cake and King Arthur Flour’s Pineapple Upside Down Cake.
Serving: 1slice | Calories: 313kcal | Carbohydrates: 49g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 200mg | Potassium: 156mg | Sugar: 32g | Vitamin A: 380IU | Calcium: 75mg | Iron: 1.2mg Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante
- PREHEAT oven to 350F. Spray the bottom of a 9-in. round baking pan with oil. Line bottom with parchment. Coat bottom and sides with 1 tbsp butter. Sprinkle 1/4 cup sugar evenly over bottom. Cut rhubarb stalks to fit snugly inside the pan and arrange in rows, concave-side down. Brush 2 tbsp jam onto rhubarb.
- WHISK flour, ground almonds, baking powder, baking soda and salt in a medium bowl.
- BEAT 1/2 cup butter and 3/4 cup sugar in a large bowl with an electric mixer on medium until light and fluffy, 2 to 3 min. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
- BEAT in flour mixture on low in 3 additions, alternating with buttermilk, until just combined. Spread over rhubarb, smoothing top.
- BAKE until cake is browned and a cake tester inserted into the centre comes out clean, 40 to 45 min, covering with foil if browning too quickly. Let stand 30 min. Run a knife around edge of pan. Place a large platter over top and carefully invert. Discard parchment. Microwave remaining 2 tbsp jam until warm, then brush over the top. Serve warm.
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This tart-sweet Rhubarb Upside Down Cake is both elegant and rustic at the same time. It’s a uniquely delicious dessert!
Rhubarb is weird, you guys.
And, I love it!
It looks like giant pieces of reddish/pink celery from outer space and I honestly can’t imagine how someone ever decided it should be baked into a dessert. But, whoever took that leap, thank you from the bottom of my heart.
I’d made it this far in life without baking one gosh darn thing with it but I put an end to that the day before the 4th of July with this completely scrumptious Rhubarb Upside Down Cake.
The first attempt was demolished by my family overnight so I baked a 2nd cake the very next day. Always a good sign.
This is a uniquely beautiful, old-fashioned cake that I thought was just perfect for serving on the 4th of July.
I just love that no matter how much cooking and baking I do, there’s always something new to try. I am now officially a huge fan of rhubarb and plan to broaden my horizons with more recipes using this unusual veggie which apparently is actually classified as a fruit but everyone knows it’s actually a veggie.
And, the weirdness continues…
All About Rhubarb:
Peak rhubarb season runs from April through June, but fear not! You will most likely be able to find rhubarb in the produce section of your grocery store through August and possibly even September.
Pick stalks that are crisp and firm and have good color. They will stay nice and fresh for up to a couple of weeks if kept refrigerated. I bought mine with every intention of baking this cake right away… and then life happened. I was surprised to find how fresh and crisp the stalks remained tucked away in the produce drawer in my fridge for well over a week.
Probably the weirdest thing I learned about them is that the green leaves are poisonous. They aren’t typically attached if you buy it at the grocery store, but it’s important to note that if you grow it yourself or buy it at the farmer’s market and it hasn’t been trimmed, you need to trim the stalks by about an inch and discard the green leaves.
Their flavor is quite tart but in a really wonderful way when baked into sweet pies, tarts, crumbles, crisps, and cakes. I’ve seen recipes for cocktails made with rhubarb syrup which I think I need to try ASAP.
After washing and trimming the stalks, slice them into 1/2″ pieces and scatter them across the bottom of a springform pan that has been generously coated with non-stick cooking spray.
Next, a mixture of sugar, flour, cinnamon, and a touch of nutmeg is sprinkled over the top. Don’t be tempted to skimp on the sugar. Rhubarb needs a good dose of sweetness.
The sugar and spice topped rhubarb is drizzled with melted butter. And, a simple cake batter is spread out over the top.
After the cake comes out of the oven it should be inverted on to a serving plate and then it will release easily from the springform pan.
This cake is overwhelmingly a new family favorite. One of my guys said it is his new #1 cake which is big, people because there have been lots and lots of cakes in this house.
I hope you try it and love it as much as we do!
This tart-sweet Rhubarb Upside Down Cake is both elegant and rustic at the same time. It’s a uniquely delicious dessert! Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 10 Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.
- 3 cups sliced fresh rhubarb (1/2″ slices)
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter melted
- 1/4 cup butter melted
- 3/4 cup sugar
- 1 large egg
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2/3 cup whole milk
- sweetened whipped cream or whipped topping optional
- Preheat oven to 350 degrees F. Coat the bottom and sides of a 10″ springform pan generously with non-stick cooking spray.
- Scatter the sliced rhubarb over the bottom of the prepared pan. Combine 1 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in a small bowl and sprinkle it over the rhubarb. Drizzle 1/4 cup melted butter over the top and set it aside.
For the batter, in a large bowl, beat 1/4 cup melted butter and 3/4 cup sugar until blended. Beat in the egg. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Add about half of the dry mixture to the egg mixture and beat just until combined. Add half of the milk and beat again until combined. Repeat with remaining flour mixture and milk, beating well. Spoon the cake batter over the rhubarb mixture and use an offset spatula or the back of a spoon to spread out evenly.
- Bake for 40 to 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven and run a knife along the edge of the cake and the pan to loosen the edges and then immediately invert onto a serving dish. Unlatch and remove the sides of the springform pan. Use a knife to lift up the base of the pan and remove it.
- Allow to cool for about 10 to 15 minutes and then slice and serve warm with whipped cream, if desired.
Rhubarb should be trimmed by about 1″ at each end. Trim and discard green leaves. Wash well and slice into 1/2″ slices.
Calories: 270kcal Fat: 10g Saturated fat: 6g Cholesterol: 42mg Sodium: 155mg Potassium: 220mg Carbohydrates: 43g Sugar: 36g Protein: 2g Vitamin A: 370% Vitamin C: 2.9% Calcium: 90% Iron: 0.6% Course Dessert Cuisine American
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Adapted from Taste of Home