Rhubarb Upside Down Cake

Name: Rhubarb Upside Down Cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces); 3/4 cup granulated sugar; 4 tbsp salted butter + additional for greasing pan; 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 (I used 2%, 60 mL); 1/4 cup salted butter, melted; 1/2 cup + 1 tbsp all-purpose flour; 2 tbsp granulated sugar; 2 tbsp brown sugar, packed; 2 tsp raw turbinado sugar (optional, but gives a nice little crunch!); pinch of salt; pinch of cinnamon

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Rhubarb Upside Down Cake has a luscious layer of juicy rhubarb on top, a fluffy, moist layer of vanilla cake in the middle, and a surprise crumb layer on bottom for a hint of crunch. This is the perfect way to celebrate rhubarb season!

A straight-on view of slices of the cake on a plate.

Why you’ll love this Rhubarb Cake:

Tart Rhubarb – Tart, sweet rhubarb becomes juicy and tender when baked – it’s perfect atop this cake!
Light Vanilla Cake – This easy dessert has a light and fluffy vanilla cake – the perfect base for our rhubarb.
Surprise Crumb Layer – The crumb layer on bottom adds a hint of crunch and is a fun way to amp up this cake!

Sliced rhubarb cake on a platter, with dollops of whipped cream on the slices.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

Rhubarb – This can be found at many grocery stores, but your local farmer’s market is an even better place to look for it. It’s in season during the spring and summer. Stalks will vary from green and red to all red or red and pink. The color doesn’t matter, as long as the stalks are firm.
All-purpose flour – Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
Eggs – Use large eggs, at room temperature.
Sour Cream – Use full fat sour cream, at room temperature.
Milk – 2% milk is my go-to for baking. Make sure it’s at room temp.
Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.

Ingredient Substitutions:

Dairy-free – Use your favorite trusted dairy-free alternatives to make this recipe dairy-free.
Gluten-free – I have not tested a gluten-free version of this recipe.
Sour Cream – Full fat greek yogurt can be used instead.
Other fruits – See recipe variations at the bottom of this post.

How to Make this Rhubarb Upside-Down Cake Recipe Step-by-Step:

Step 1: Prep the Rhubarb Mixture. First, we’ll stir together the chopped rhubarb with sugar and let it sit to release the juices.

Step 2: Make the Crumb Layer. In a separate bowl, mix together melted butter, sugar, flour, and a pinch of cinnamon. Set aside.

Step 3: Make the Cake. Beat together the wet ingredients in a large bowl with an electric mixer, then add the flour mixture and milk, mixing on low speed until just incorporated. Over mixing will lead to a dense cake.

Step 4: Assemble Rhubarb Layer. Add cubed butter to your greased cake pan, then tuck the rhubarb pieces in so they’re snug – the pattern doesn’t matter.

The rhubarb layer in the bottom of a cake pan.

Step 5: Add Batter & Crumbs. Spread the batter evenly over the rhubarb layer, then sprinkle the crumbs on top of the cake.

The batter spread in the pan and topped with the crumb mixture.

Step 6: Bake. Bake as directed in the recipe card below. Let cake cool in the pan on a wire rack for 10 minutes before inverting onto the rack, with a baking sheet placed underneath to catch any drips from the rhubarb layer.

Serving + Storing this Recipe:

Let the cake cool for 1 hour or until cooled to room temperature. Transfer to a serving plate, and serve with fresh whipped cream! Store leftovers in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-4 days.

Expert Success Tips:

Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

A slice of the cake topped with whipped cream.

FAQs:

How do I pick good rhubarb?

Good rhubarb stalks should be firm – the color will vary from green with a hint of red, to deep pinky red. The color isn’t important – the firmness is. If you hold a stalk of rhubarb, it should hold straight up. If it flops over, it’s gone bad.

Can I eat rhubarb leaves?

Absolutely not, the leaves are poisonous! Discard them. The leaves will already be removed if you’re purchasing rhubarb from the grocery store.

What is rhubarb?

Rhubarb is technically a vegetable, but it’s used like a fruit. Tangy rhubarb becomes sweet and juicy when baked. It will still have a slight tart taste, but it is delicious!

Can I freeze rhubarb?

Wash and chop your rhubarb into 1 inch pieces. Add to a baking sheeet in a single layer & freeze until solid. Then, transfer to a freezer safe container or ziploc bag until ready to use! When you’re ready to bake with the frozen rhubarb, you can use the rhubarb directly from frozen and proceed with the recipe as written. Do not thaw it – use it from frozen.

When is rhubarb in season?

Rhubarb is in season in the spring and summer, more specifically from April to June or even early July. In years with a longer winter, you may not see rhubarb until May.

Where can I buy rhubarb?

A local farmer’s market is my first preference for finding rhubarb, but many major grocery stores will carry it when it is in season, in the produce department. It will likely be near the vegetables, in the large wall of unbagged produce (lettuce, kale, etc.). Or, ask around! Many people who have gardens have rhubarb, with plenty to spare (at least, we do in the Midwest, haha!)

Recipe Variations:

Strawberry Rhubarb Upside Down Cake – Strawberries pair beautifully with rhubarb, so feel free to swap half the rhubarb for strawberries if desired.
Orange – you can swap lemon zest and juice for the orange if you don’t have an orange (I prefer orange, though.)

Slices of the cake on a plate, with dollops of whipped cream.

Special Tools:

Cake Pans – These are my absolute favorite 9-inch cake pans! I’ve had them for 6+ years and use them for every cake recipe, and they are still in great shape.
Offset Spatula – Offset spatulas makes spreading batter so easy. I use this almost every day for frosting cakes, spreading batters, and more.

A top down view of the rhubarb cake, with dollops of whipped cream on the slices.

More Rhubarb Recipes to Love:

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