Rhubarb Upside Down Cake

Table of Contents

1. Rhubarb Upside Down Cake Ingredients
2. Substitutions And Additions
3. How To Make This Rhubarb Upside-Down Cake Recipe
4. How To Serve This Old-Fashioned Rhubarb Cake
5. Storing This Upside Down Rhubarb Cake
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. JUMP TO RECIPE

A moist vanilla cake is topped with a bright pink and red layer of sweet, tangy rhubarb in this delectable vintage rhubarb upside down cake. The tartness of the rhubarb combines perfectly with the sweetness of the cake, and we know you will love the fresh flavors of this lovely summer dessert.

Rhubarb Upside Down Cake Ingredients

This cake bursts with juicy rhubarb flavor and the caramelized topping adds a delectable crunch. The cake itself is fluffy and moist, perfectly complementing the tartness of the rhubarb.

NOTE: It is essential to make sure that you do not eat the leaves or root/bottom stem area of rhubarb as it will make you sick.

You’ll need:

• 4 cups of rhubarb, washed, dried, and cut into ½ inch pieces
• ½ cup of sugar
• 1 teaspoon of cinnamon
• 1⅓ cup of all-purpose flour
• 2 teaspoons of baking powder
• ⅔ cup of sugar
• ¼ cup of salted butter, softened
• 1 egg, room temperature
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon zest
• ⅔ cup of whole milk

Substitutions And Additions

TOPPINGS: Fresh whipped cream would be delicious. You could also sprinkle coconut on your rhubarb dessert for a bit of crunch.

FRUIT: This traditional dessert can also be made with a huge variety of fresh fruit: pineapple, pear, cranberry, strawberry, blueberry, mango, plum, pumpkin, banana, peach, apple, or apricot.

How To Make This Rhubarb Upside-Down Cake Recipe

To make this cake, you’ll start with the rhubarb on the bottom of the pan. Top with the cake batter before baking. Once baked and cooled, you will flip over the cake so that the rhubarb is now on top.

STEP ONE: Preheat the oven to 350°F.

STEP ONE: Cut washed rhubarb into ½-inch pieces.

STEP THREE: Spread rhubarb pieces in a lightly greased 9-inch round pan to make an even layer in the bottom of the pan.

STEP FOUR: In a small bowl, mix together ½ cup sugar with the cinnamon. Sprinkle the sugar and cinnamon over the rhubarb.

STEP FIVE: Bake rhubarb for 15 minutes, remove, and let cool slightly.

STEP SIX: While the rhubarb is cooling, in a medium bowl, whisk the flour and baking powder together.

STEP SEVEN: In a large bowl, cream butter and the sugar using an electric mixer on medium-high speed (about 2 to 3 minutes) until light and fluffy.

STEP EIGHT: Add the egg, vanilla, and lemon zest to the butter mixture and mix on medium speed until blended in.

STEP NINE: Next, alternate adding the dry ingredients with the milk and mixing just until combined on low speed with each addition, raising the mixer speed toward the end if necessary as the batter thickens. Do not overmix.

STEP TEN: Pour the cake batter over the rhubarb. Gently smooth the batter to cover the layer of rhubarb.

STEP ELEVEN: Place back in the oven and continue to bake the cake for 40 to 45 minutes or until the top has browned and a toothpick inserted comes out clean.

STEP TWELVE: Remove from the oven and run a knife around the edge of the pan to loosen it. Let the cake cool in the pan on a wire rack for 20 to 30 minutes (until you can safely touch the bottom of the pan and the bottom of the pan is just barely warm). Then place your serving platter centered on top of the cake pan and quickly invert to loosen the cake out of the pan and onto the serving plate.

STEP THIRTEEN: Serve warm with whipped cream or ice cream.

How To Serve This Old-Fashioned Rhubarb Cake

This divine homemade rhubarb upside-down cake recipe can be served in a variety of ways. It tastes amazing on its own, but there are lots of tasty topping ideas as well. Fresh whipped cream with a scoop of vanilla ice cream would be delicious.

You could also sprinkle the cake with coconut and a bit of powdered sugar before serving. 

Add a refreshing iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea or an iced caramel macchiato on the side.

For other delightful upside-down cakes, try our berry upside down cake and pineapple upside down cake.

Storing This Upside Down Rhubarb Cake

Proper storage ensures that your cake stays moist and retains its flavors, so let’s dive into some helpful tips.

ON THE COUNTER: You can store your cake at room temperature on the counter, covered carefully with plastic wrap, or in a cake container. If stored this way, it will last for no more than two days.

IN THE FRIDGE: If kept in the refrigerator, this easy dessert will last for about three days.

IN THE FREEZER: You can freeze your rhubarb upside-down cake. After you have flipped the cake onto a serving platter, let it cool down completely. Then, place it in the refrigerator overnight. In the morning, wrap your cake in plastic wrap and put it in a freezer bag or container.

Leave it in the freezer until you are ready to serve. When the time comes, you will want to defrost the cake in the fridge, but be sure to take the plastic off before defrosting.

The presentation of this rhubarb upside-down cake is so pretty. It tastes incredibly summery and sweet with this much-underappreciated fruit in all its lovely red and pink shades.

Take advantage of rhubarb season and use the best rhubarb upside-down cake recipe to make this amazing treat soon!

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