Looking for unique rhubarb recipes? Then you're going to LOVE this scrumptious Rhubarb Upside Down Cake! This beautiful dessert is easy to make, and it tastes just as good as it looks!
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I grew up in Wisconsin, where every house seems to have a rhubarb plant in its backyard. Now that I'm no longer a Wisconsinite, it's much harder to find this fresh veggie (yes, it's actually a vegetable, not a fruit).
So when I do find rhubarb at my local grocery store, I don't think twice ... I buy as much as possible! This yummy ingredients is only available fresh in spring / early summer, and there are so many delicious ways to use it. But this recipe for Rhubarb Upside Down Cake has truly become a favorite.
You won't be able to resist this mouthwatering dessert either! The cake layer is moist, tender, and has a light lemon flavor, while silky rhubarb topping is wonderfully tart-sweet. It's the perfect combination of unforgetable flavors and luscious textures.
This gorgeous dessert is also truly impressive looking! It's perfect for wowing your family or a tableful of guests. And perhaps best of all, it's so easy to make.
Ready to dig in? Then keep reading for the simple recipe, plus lots of helpful tips!
Ingredients
This recipe uses simple, easy to find ingredients! Here's what you'll need:
- Rhubarb - When selecting rhubarb for this recipe, look for firm, unblemished stalks (discard the leaves, which are poisonous). For best results, choose stalks that are bright red and that have a similar width.
- Topping - You'll combine the rhubarb with two types of sugar (granulated and brown), lemon zest, cornstarch, and butter to create the tangy topping.
- Cake - The rich, buttery cake layer is made with all-purpose flour, sugar (granulated and brown), baking powder, eggs, sour cream, lemon juice, butter, vanilla extract, and salt.
I adapted this easy Rhubarb Cake from a meal kit service (Dinnerly). The recipe was so delish that I made it multiple times, and I knew you'd love it to!
You'll Also Need
To prepare this recipe, you'll also need parchment paper, a 9-inch round cake pan (nonstick works best), a whisk, two bowls (one large and one medium), and wire baking rack. A microplane zester (one of my most used kitchen tools!) will also come in handy for zesting the lemon.
How to Make Rhubarb Upside Down Cake
This tasty, old fashioned cake couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps with photos:
- Prepare the topping. Start by mixing together the granulated sugar, brown sugar, cornstarch, and half the lemon zest. Stir in the rhubarb, then mix in the butter.
- Add topping to pan. Spray your pan with nonstick spray. Then line the bottom with a circle of parchment and spray it with nonstick spray, too. Press the rhubarb topping into the bottom of the pan (red side facing the down), overlapping the slices, as needed. Tip: Lining the pan with parchment paper makes it easier to remove the cake from the pan, and it helps keep the topping from sticking to the pan.
- Make cake batter. To make the batter, you'll start by whisking together the flour, baking soda, and salt in a large bowl. In a separate bowl, whisk together the sugars (granulated and brown) and two eggs. Once that's well combined, whisk in the butter, followed by the sour cream, lemon juice, remaining lemon zest, and vanilla extract. Add these wet ingredients to the flour mixture, then whisk everything together until just combined.
- Cover rhubarb with batter. Pour the batter into the pan, spreading it evenly over the topping.
- Bake. Transfer the cake to your oven, then bake it until a toothpick inserted into the center comes out clean. Let the cake cool for about 15 minutes on a wire baking rack.
- Flip cake over and serve. Once the cake has cooled slightly, position a large plate or serving tray over the top of the pan. Holding the pan and plate together, flip the cake onto the plate. Remove the pan and parchment paper, then spoon any juices left in the pan onto the cake. Tip: If you're concerned that the cake won't easily release from the pan, run a thin knife around the pan's edge before flipping it.
And that's all there is to it ... your gorgeous Rhubarb Upside Down Cake is ready to enjoy! This tasty dessert is equally delicious served plain or with whipped cream, and it can be enjoyed at room temperature or warm.
Tip: You can arrange the rhubarb in the pan however you'd like! For a prettier cake, try arranging it in patterns, such as concentric circles, or simple rows, like I did. Whatever pattern you choose, make sure to press the rhubarb slices close together in the bottom of the pan to avoid any large gaps
Variations
This spring dessert is perfect as-is, but here are a few simple ways to change up the flavor:
- Fruit - Replace half of the rhubarb with another fruit, such as strawberries, raspberries, blueberries, or blackberries.
- Nuts - Add chopped nuts (like walnuts, almonds, or pecans) to the topping for a wonderful crunchy texture.
- Orange - Change of the flavor of this lemon-flavored cake, by replacing the lemon with orange zest and juice.
- Other flavorings - Rhubarb also pairs well with other warm flavors, such as ginger, cinnamon, or even cardamom. Feel free to experiment!
Serving Suggestions
This pretty Rhubarb Cake can be served warm or at room temperature. I like pairing it with a dollop of whipped cream (ice cream would be tasty, too), but the rich cake really doesn't need any extra toppings and can be enjoyed plain, too.
A slice of this cake will make any meal better, but it's special enough for dinner parties, too (and sure to impress your guests). For a festive, yet easy meal, serve the cake with veggie-packed dishes like this Pasta Primavera and a Simple Green Salad.
Storage
Because the topping has a lot of moisture, this rhubarb dessert looks and tastes best when eaten within a day or two. However, you may store any leftovers in an airtight container at room temperature (if your home is cool) or refrigerated (if your home is warm) for up to four days. For the best texture, let refrigerated cake warm to room temperature before serving.
Related Recipes
If you enjoyed this recipe, make sure to try my Plum Upside Down Cake next! Looking for more rhubarb recipes? You'll love these delicious treats, too:
- Old Fashioned Rhubarb Cake - If you loved this Upside Down Cake, then you need to try this yummy dessert, too! The recipe comes straight from my grandmother's cookbook.
- Strawberry Rhubarb Crisp - A delicious pairing of two spring favorites in one exceptional dessert!
- Rhubarb Crumble - You'll love this easy recipe's old fashioned flavor. Yum!
- Rhubarb Bread - An easy quick bread recipe that full of tasty flavors.
- Rhubarb Simple Syrup - This tart and tangy syrup is the best way to use up lots of rhubarb, and you can add it to all sorts of tasty drinks.
- Rhubarb Soda - One of my favorite refreshing drinks that couldn't be easier to make!
- Rhubarb Lemonade - This pretty pink lemonade is a summer recipe that everyone at your table will love.
Rhubarb Upside Down Cake
Ingredients
- nonstick cooking spray
For Topping:
- ¾ pound (340 grams) rhubarb (about 3 cups once sliced)
- ½ cup + 2 tablespoons granulated sugar
- ¼ cup light brown sugar, lightly packed
- 1 tablespoon cornstarch
- 1 large lemon, zested and juiced
- 2 tablespoons unsalted butter, melted
For Cake:
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅔ cup granulated sugar
- ¼ cup light brown sugar, lightly packed
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- ½ cup sour cream
- 1 teaspoon vanilla extract
Equipment
- 9-inch round cake pan (nonstick works best)
- Whisk
Instructions
- Preheat oven to 350 degrees.
- Spray a 9-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with a circle of parchment paper, then spray the parchment paper with more nonstick spray. Set aside.
Prepare Topping:
- Cut rhubarb stalks into 2-inch pieces. Then cut each piece vertically into slices about ¼-inch thick.
- Whisk together granulated sugar, brown sugar, cornstarch, and half of the lemon zest in a large bowl. (Save remaining lemon zest and juice for cake batter.)
- Stir rhubarb into the sugar mixture, then add melted butter. Mix until rhubarb is well coated with butter-sugar mixture.
- Press rhubarb into bottom of prepared cake pan, overlapping slices as needed to fit. Sprinkle any remaining butter-sugar mixture over the top. Set aside.
Prepare Cake:
- Wipe out the bowl you used to make the topping, then add the flour, baking powder, and salt. Whisk to combine.
- In a separate medium-sized bowl, whisk together granulated sugar, brown sugar, and eggs until well mixed.
- Whisk melted butter into sugar mixture. Then add sour cream, vanilla extract, remaining lemon zest, and 1 tablespoon lemon juice. Whisk until well combined.
- Add wet ingredients to flour mixture, then whisk together until just combined.
- Pour batter into the cake pan. Smooth evenly over the rhubarb.
- Bake cake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes.
Flip + Serve:
- Let cake cool on a wire rack for 15 minutes.
- Center a large plate (or serving tray) over the cake pan. Holding the pan and plate together, flip the cake over.
- Remove the pan and parchment paper from the cake. Drizzle any syrup remaining in the pan over the cake.
- Serve warm or at room temperature. Enjoy!
Notes
Nutrition
