Rhubarb Upside Down Cake

Rhubarb Upside Down Cake is a vibrant, tangy-sweet dessert that features caramelized rhubarb layered beneath a buttery, tender cake. Once inverted, the bright pink topping glistens and seeps into the golden crumb, creating a perfect balance of tartness and rich sweetness.

Why You’ll Love This Recipe

this Recipe

This cake celebrates rhubarb’s unique tart flavor in a beautiful and delicious way. It’s simple to make, visually stunning, and offers a delightful contrast of textures—moist cake, sticky rhubarb, and a soft, caramelized top. Ideal for spring and summer gatherings or a cozy weekend bake.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh rhubarb stalksgranulated sugarbrown sugarunsalted buttervanilla extractall-purpose flourbaking powdereggswhole milklemon zest (optional for brightness)salt

directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Trim and chop rhubarb into ½-inch pieces.

In a saucepan, melt butter with brown sugar over medium heat until bubbly and combined. Pour into the bottom of the prepared pan.

Arrange rhubarb pieces evenly over the sugar mixture.

In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each. Stir in vanilla extract and lemon zest if using.

In a separate bowl, whisk flour, baking powder, and salt. Add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour.

Spoon the batter over the rhubarb and spread evenly.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Cool for 10–15 minutes, then run a knife around the edge and invert the cake onto a serving plate. Remove parchment.

Let cool slightly before slicing and serving.

Servings and timing

This recipe yields 8–10 slices.Preparation time: 20 minutesBaking time: 45–50 minutesCooling time: 15–20 minutesTotal time: 80–90 minutes

Variations

Add strawberries or raspberries with the rhubarb for a berry twist.
Use orange zest instead of lemon for a citrus change.
Swap some of the milk with sour cream or yogurt for extra richness.
Sprinkle chopped nuts over the rhubarb for added texture.

storage/reheating

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.Reheat slices gently in the microwave for 15–20 seconds.
Freeze individual slices wrapped tightly for up to 2 months.

FAQs

Can I use frozen rhubarb?
Yes, thaw and drain it well to avoid excess moisture.

Is this cake very sweet?
It’s balanced—rhubarb’s tartness offsets the sweetness of the topping and cake.

Do I need to peel rhubarb?
No, just trim the ends and slice—it softens as it bakes.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.

What if my rhubarb sinks?
Press it gently into the sugar layer to keep it in place while baking.

Can I use a different pan size?
An 8-inch square pan can work, but adjust baking time as needed.

Can I serve it warm?
Yes, it’s delicious warm with whipped cream or vanilla ice cream.

How do I keep it from sticking?
Use parchment and grease the pan thoroughly for easy release.

Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust bake time accordingly.

How do I know when it’s done?
The top should be golden and a toothpick should come out clean from the center.

Conclusion

Rhubarb Upside Down Cake is a charming and flavorful dessert that showcases the tangy brightness of rhubarb in a tender, buttery cake. With its show-stopping appearance and irresistible taste, it’s sure to be a seasonal favorite you’ll bake again and again.

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