Print

Rhubarb Upside Down Cake Recipe You’ll Love Every Time

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An ultra-moist rhubarb upside down cake topped with rich caramelized rhubarb, delivering the perfect balance of sweet and tangy flavors in every bite.

Ingredients

Scale
  • 3/4 cup unsalted butter (divided)
  • 1 1/4 cups brown sugar
  • 3 1/2 cups fresh rhubarb, chopped
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon orange zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Melt 1/2 cup butter and combine with brown sugar, then spread evenly in the pan.
  3. Arrange chopped rhubarb evenly over the caramel mixture.
  4. In a bowl, cream remaining butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing thoroughly after each addition.
  6. Stir in vanilla extract.
  7. In another bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
  8. Gradually add dry ingredients to wet mixture, alternating with milk.
  9. Mix until just combined and smooth.
  10. Pour batter over rhubarb layer and spread evenly.
  11. Bake for 40–45 minutes until golden and set in the center.
  12. Cool for 10–15 minutes, then carefully invert onto a serving plate.
  13. Allow to cool slightly before slicing and serving.

Notes

  • Use fresh rhubarb for best texture and flavor.
  • Drain frozen rhubarb thoroughly to avoid sogginess.
  • Adjust sugar depending on tartness of rhubarb.
  • Let cake cool slightly before flipping to prevent breaking.
  • Add strawberries for a sweeter variation.
  • Store in an airtight container for up to 3 days.
  • Reheat slices slightly before serving for best taste.

Nutrition

Find it online: https://recipeeasily.com/quick-rhubarb-upside-down-cake/