Rhubarb Upside Down Cake Recipe

If you’re looking to wow your friends or family with something delightfully different yet utterly comforting, this Rhubarb Upside Down Cake Recipe is a must-try. It pairs the tart brightness of fresh rhubarb with a buttery, tender crumb and a crunchy crumb topping, creating a symphony of flavors and textures that feel like a warm hug in cake form. The magic happens as the cake bakes and the rhubarb caramelizes beneath the surface, giving each slice its stunning jewel-like top and an irresistible balance of sweet and tangy. Trust me, once you try this, it’ll quickly become one of your favorite desserts to bake and share.

Ingredients You’ll Need

This Rhubarb Upside Down Cake Recipe relies on straightforward, pantry-friendly ingredients. Each one plays a vital role, from lending moisture and fluffiness to enhancing the rhubarb’s natural zing and building that glorious crumb topping.

• Rhubarb (3 cups, chopped): The star of the show, providing its signature tartness and vibrant color.
• Granulated sugar (3/4 cup + 1 cup + 2 tbsp + 2 tbsp): Sweetens the rhubarb and cake layers perfectly without overpowering the tang.
• Salted butter (4 tbsp for pan + 1/2 cup softened + 1/4 cup melted): Creates richness and helps caramelize the rhubarb.
• Large eggs (2): Provide structure and a velvety texture to the batter.
• Orange zest and juice: Add a fresh citrus brightness that complements the rhubarb wonderfully.
• Vanilla extract (1 tsp): Enhances all the flavors with its sweet, warm aroma.
• Full-fat sour cream (1/2 cup): Adds moisture and tender crumb quality, making the cake incredibly soft.
• All-purpose flour (about 1 3/4 cups): The base for the cake’s tender crumb and crumb topping.
• Baking powder (1 1/2 tsp): Ensures the cake rises beautifully.
• Milk (1/4 cup): Balances the batter’s consistency for a perfect texture.
• Brown sugar & turbinado sugar: Give extra depth and a crunchy, caramelized finish to the crumb topping.
• Pinch of cinnamon & salt: Subtle spices that brighten flavors and balance sweetness.

How to Make Rhubarb Upside Down Cake Recipe

Step 1: Prepare the Pan and Rhubarb

Start by preheating your oven to 350℉ (175℃). Grease your 9-inch cake pan generously with butter, then line it with parchment paper to prevent any sticking. Scatter small chunks of butter across the pan’s bottom—this will melt and mingle with the rhubarb for an irresistible caramelized base. Toss the chopped rhubarb with 3/4 cup of sugar and set it aside; this allows the rhubarb to macerate and release its juices, ensuring each bite bursts with tart sweetness.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter until creamy and smooth, then add in 1 cup plus 2 tablespoons of granulated sugar. Beat vigorously until the mixture is light, fluffy, and pale, which means extra aeration for a tender cake crumb.

Step 3: Add Eggs and Flavors

Now, add the eggs one at a time, beating well after each addition to fully incorporate them, resulting in a smooth, silky batter. Stir in the orange zest, juice, and vanilla extract—these bring an elegant brightness and complexity that balances the rhubarb’s tartness perfectly.

Step 4: Incorporate Sour Cream

Mix in the full-fat sour cream gently but thoroughly to add moisture and richness, keeping the batter smooth and luscious. This step is key to achieving a soft, melt-in-your-mouth texture.

Step 5: Add Dry Ingredients and Milk

On a low speed, gradually add the flour, baking powder, and salt, mixing just until the flour disappears to avoid overworking. Pour in the milk and continue mixing until the batter is uniform but still light, ready to envelop the rhubarb base.

Step 6: Assemble the Cake

Spread the sugared rhubarb mixture evenly over the melted butter in your prepared pan, nestling the pieces close for maximum coverage. Pour the cake batter gently over the rhubarb, smoothing the top with a spatula to create an even canvas for your crumb topping.

Step 7: Make the Crumb Topping for Rhubarb Upside Down Cake Recipe

Combine the melted butter with flour, granulated sugar, brown sugar, turbinado sugar (if you want that extra crunch), salt, and cinnamon until crumbly. Sprinkle this heavenly topping evenly across the cake batter. This layer will bake into a delightful crisp topping that contrasts beautifully with the soft cake underneath.

Step 8: Bake, Cool, and Invert

Bake the cake for about 45-55 minutes, checking doneness with a toothpick inserted in the center—it should come out with moist crumbs, never wet batter. After baking, let it cool in the pan for 10 minutes, then carefully loosen the edges and invert the cake onto a cooling rack. This step reveals the stunning rhubarb topping, glistening and caramelized like a jewel cake. For quicker serving, pop it into the fridge uncovered for 20 minutes to cool faster.

How to Serve Rhubarb Upside Down Cake Recipe

Garnishes

Adding a dollop of freshly whipped cream or a scoop of vanilla ice cream can elevate the cake’s lush moisture and balance the tangy rhubarb. Fresh mint leaves or a light dusting of powdered sugar make for elegant finishing touches that brighten each serving visually and flavor-wise.

Side Dishes

This cake pairs beautifully with afternoon tea or a light coffee, but if you want to serve it more like a dessert course, a small lemon or berry compote on the side enhances the fruity flavors. Fresh berries or a citrus sorbet bring a refreshing contrast that complements the rich texture.

Creative Ways to Present

Try slicing the Rhubarb Upside Down Cake Recipe into petite squares for a charming dessert buffet or stack small rounds with whipped cream and additional rhubarb on top for an impressive layered mini cake. Using individual ramekins to bake mini versions makes for delightful single servings perfect for gift-giving or entertaining guests.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered tightly at room temperature for up to three days to maintain its moisture and flavor. For longer storage, refrigeration is an option up to six days, though you might want to bring slices back to room temperature before serving for full flavor and tenderness.

Freezing

This cake freezes well if you wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Slice it before freezing for easier portioning later. When ready to enjoy, thaw in the refrigerator overnight and warm gently.

Reheating

To revive the cake’s just-baked charm, warm slices in a low oven (around 300℉) for 10-15 minutes or in a microwave for 20-30 seconds. This softens the crumb and reactivates the aromatic notes of orange and vanilla, making every bite feel freshly baked.

FAQs

Can I use frozen rhubarb for this Rhubarb Upside Down Cake Recipe?

Absolutely! Just be sure to thaw and drain any excess liquid from frozen rhubarb to avoid a soggy cake bottom. Pat the rhubarb dry before mixing with sugar for the best caramelization.

What if I don’t have orange zest or juice?

While the orange adds a lovely bright note, you can substitute with lemon zest and a splash of lemon juice or simply use vanilla extract alone. The cake will still be delicious with rhubarb’s natural tartness shining through.

Is there a substitute for sour cream?

You can use full-fat Greek yogurt or crème fraîche in the same quantity for similar moisture and tang. Just ensure it’s at room temperature before mixing to avoid curdling.

Can I make this cake gluten-free?

Yes, swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum, or add a teaspoon if not, to help with the cake’s structure.

How can I tell when the cake is perfectly baked?

A toothpick inserted into the center should come out with moist crumbs but no wet batter. The cake surface will be golden with a visibly crisp crumb topping, and it will slightly pull away from the pan edges.

Final Thoughts

This Rhubarb Upside Down Cake Recipe is a delightful celebration of tart fruit and tender cake all in one magical bite. It’s approachable enough for a beginner but impressive enough to serve at any gathering. Give it a try—you might just find your new favorite cake that everyone asks for again and again!

Rhubarb Upside Down Cake Recipe

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3.9 from 38 reviews

• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x

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Description

This Rhubarb Upside Down Cake is a delightful springtime dessert featuring tart rhubarb sweetened with sugar, topped with a buttery crumb topping, and baked to perfection. The cake is rich and moist with citrus accents from orange zest and juice, balanced by a smooth sour cream-infused batter. An elegant and visually stunning treat perfect for gatherings or a special treat.

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Ingredients

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Rhubarb Topping

• 3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces)
• 3/4 cup granulated sugar
• 4 tbsp salted butter, cut in small chunks

Cake Batter

• 1/2 cup salted butter, softened at room temperature (113 grams)
• 1 cup + 2 tbsp granulated sugar (240 grams)
• 2 large eggs, at room temperature
• 1 tsp orange zest
• 1 tbsp + 1 tsp orange juice
• 1 tsp vanilla extract
• 1/2 cup full fat sour cream, at room temperature (120 grams)
• 1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled (211 grams)
• 1 and 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk, at room temperature (2% preferred, 60 mL)
• 1/4 cup salted butter, melted

Crumb Topping

• 1/2 cup + 1 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp brown sugar, packed
• 2 tsp raw turbinado sugar (optional, for crunch)
• Pinch of salt
• Pinch of cinnamon
• 2 tbsp salted butter, melted

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Instructions

1. Prepare the Pan & Rhubarb: Preheat your oven to 350℉ (175℃). Butter a 9-inch cake pan thoroughly, line the bottom with parchment paper, butter again, and lightly spray with nonstick spray. Scatter 4 tablespoons of small chunks of butter over the pan bottom. In a bowl, mix the chopped rhubarb with 3/4 cup granulated sugar and let it sit while you prepare the batter.
2. Cream Butter & Sugar: In a large mixing bowl, cream 1/2 cup softened butter for 30 seconds to 1 minute until smooth. Add 1 cup plus 2 tablespoons of granulated sugar and beat on high speed for about 1 minute until the mixture is light and fluffy.
3. Add Eggs & Flavors: Beat in the eggs one at a time on medium-high speed until fully incorporated and the batter is smooth. Then mix in the orange zest, orange juice, and vanilla extract until just combined.
4. Add Sour Cream: Stir in the full-fat sour cream until the batter is smooth and well combined.
5. Add Dry Ingredients and Milk: On low speed, gently mix in the flour, baking powder, and salt. When only a few streaks of flour remain, pour in the milk and continue mixing on low until the batter is uniform and just combined.
6. Assemble the Cake: Evenly spread the rhubarb and sugar mixture over the butter in the prepared pan, arranging the pieces close together. Pour the cake batter over the rhubarb layer and smooth the top with a spatula.
7. Make Crumb Topping: In a small bowl, combine the melted butter, all-purpose flour, granulated sugar, brown sugar, optional turbinado sugar, salt, and cinnamon until crumbly. Sprinkle this crumb mixture evenly over the cake batter.
8. Bake the Cake: Place the cake in the oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Allow the cake to cool in the pan for about 10 minutes after baking.
9. Invert and Cool: Run a knife around the edge to loosen the cake. Place a cooling rack with a cookie sheet underneath over the top of the cake pan, then carefully invert the pan to release the cake onto the rack. Let the cake cool completely before slicing. To speed cooling, you may refrigerate it uncovered for 20 minutes.
10. Store: Keep the cake tightly covered at room temperature for up to 3 days or refrigerate for up to 6 days for best freshness.

Notes

• Ensure all dairy ingredients like butter, eggs, sour cream, and milk are at room temperature for best batter consistency.
• If you prefer a less tart cake, reduce the rhubarb sugar to 1/2 cup.
• The turbinado sugar is optional but adds a nice crunchy texture to the crumb topping.
• Make sure to cool the cake completely before slicing for clean slices.
• This cake tastes great served slightly warm or at room temperature, optionally with whipped cream or vanilla ice cream.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American