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Rhubarb Upside Down Cake served on a blue platter next to a patterned napkin.

Rhubarb Upside Down Cake

Treat yourself to this scrumptious Rhubarb Cake ... it's super easy to make and a total showstopper!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 390kcal
Author: Ginnie

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

Instructions

  • Preheat oven to 350°F (175°C).
  • 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

When measuring the flour, use a spoon to scoop it into your measuring cup, then level off the top with a straight edge (such as a knife). Avoid scooping the measuring cup into the flour ... this compresses the flour, causing you to use too much.
For the prettiest results, arrange the rhubarb with the red side facing the pan (this will be the top of the cake, once flipped). Also, try not to leave any large gaps between the rhubarb slices.
A nonstick baking pan works best for this recipe. If the cake seems like it might stick to the pan, run a knife around the edge of the cake pan before flipping it. Once flipped, give the pan a slight jiggle or firm tap (if needed) to release the cake.
Check out the info before this recipe card for more helpful tips, step by step photos, recipe variations, serving suggestions, and more!

Nutrition

Calories: 390kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!