Rhubarb Upside Down Cake has a luscious layer of juicy rhubarb on top, a fluffy, moist layer of 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!
This recipe was originally published June 12, 2018 – Recipe updated May 2023 to give a lighter texture to the cake.
Why you’ll love this Rhubarb Cake:
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
Ingredient Substitutions:
How to Make this Rhubarb Upside Down Cake Recipe Step-by-Step:
Step 1: Prep the Rhubarb. First, we’ll stir together the chopped rhubarb with sugar and let it sit to release the juices.
Step 2: Make the Crumb Layer. Stir together melted butter, sugar, flour, and a pinch of cinnamon. Set aside.
Step 3: Make the Cake. Beat together the wet ingredients in a medium bowl, then add the dry ingredients 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.
Step 5: Add Batter & Crumbs. Spread the batter evenly over the rhubarb layer, then sprinkle the crumbs on top of the cake.
Step 6: Bake. Bake as directed in the recipe card below.
Serving + Storing this Recipe:
Let the cake cool for 1 hour or until cooled to room temperature. Serve with freshly 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.
FAQs:
Good rhubarb 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.
Absolutely not, the leaves are poisonous! Discard them. The leaves will already be removed if you’re purchasing rhubarb from the grocery store.
Rhubarb is technically a vegetable, but it’s used like a fruit. It has a tart taste raw (no one eats it raw, haha!) but works well in baking recipes when sweetened up a bit. It will still have a slight tart taste, but it is delicious!
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.
Recipe Variations:
- Strawberry Rhubarb Upside Down Cake – Strawberries pair beautifully with rhubarb, so feel free to swap half the rhubarb for strawberries if desired.
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.
More Rhubarb Recipes to Love:
- Strawberry Rhubarb Hand Pies
- Strawberry Rhubarb Galette
- Strawberry Rhubarb Crumble
- Strawberry Rhubarb Sauce
- Old-Fashioned Rhubarb Torte
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Rhubarb Upside Down Cake
Ingredients
Rhubarb Layer
- 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
Cake
- 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 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled 211 grams
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full fat sour cream, at room temperature 120 grams
- 1/4 cup milk, at room temperature I used 2%, 60 mL
Crumb Layer
- 1/4 cup salted butter, melted
- 1/2 cup + 1 tbsp all-purpose flour
- 1/4 cup granulated or cane sugar
- 2 tsp raw turbinado sugar optional, but gives a nice little crunch!
- pinch of salt
- pinch of cinnamon
Instructions
- Prep: Preheat oven to 350℉. Butter a 9-inch cake pan WELL. I also like to use a parchment round, and butter over it, to ensure the fruit doesn't stick in the pan. Cut the 4 tbsp of butter into small chunks and scatter them in the bottom of the pan. Set aside. Stir together the chopped rhubarb and the sugar and let rest while you make the batter.
- Make the Cake Batter: Cream softened butter in a large mixing bowl for about 30 seconds to 1 minute. Add the sugar and mix until creamed together, about 1 minute. Mix in the eggs on medium high speed, beating until well combined and the batter is smooth. Add the orange zest & juice, and vanilla and mix until just combined. Mix in the sour cream until just combined & smooth. Mix in the flour, baking powder & salt, on low speed. When a few streaks of flour remain, pour in the milk and finish mixing on low speed. Spread the rhubarb in an even layer in the buttered cake pan, nestling the pieces close together. Pour batter over the rhubarb, spreading it evenly.
- Make the Crumb Topping: In a small bowl, melt the butter. Stir in remaining crumb ingredients until a crumbly mixture forms. Sprinkle the crumbs over the cake batter.
- Bake: Bake for 45-55 minutes. When done, a toothpick inserted into the center of the cake will come out with moist crumbs, but not wet batter. Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen and then invert the cake onto a cooling rack that has a cookie sheet underneath (some rhubarb juice will spill out). Don't let it sit longer than this because the rhubarb can begin to stick in the bottom of the pan. If the cake seems to be sticking, gently but firmly tap on the bottom of the cake pan with the butt of a butter knife while the cake pan is flipped upside down on the cooling rack. Let cake cool before cutting and serving. You can speed this up by moving it, uncovered, to the fridge for about 20 minutes.
- Store: Store at room temperature for up to 3 days, tightly covered with foil, plastic wrap, or in a large tupperware container. Store in the fridge, well covered, for up to 6 days.
Notes
Nutrition
Lori Stach says
I’m confused, why do I want to invert the cake, when done, on a “cooling” rack, instead of a plate?
Please help me to understand. I call a “cooling” rack a elevated rack that you place cookies on, fried foods, etc.
Thank you in advance for your reply!
Maruschka from Sydney, Australia says
So yummy. I tweaked the recipe a bit (as I always do) and it still went great. I made the base crumble with half of the recipe mixed with graham cracker crumbs, and added some crumbled macadamia nuts to the batter, and also sprinkled the rhubarb with cinnamon sugar, rather than ‘just’ sugar before baking. A real favourite in our family now!
Stephanie Simmons says
Hi Maruschka! Thanks for sharing your tweaks – it’s always helpful for other readers to see how a recipe can be adapted. 🙂 Glad you liked this cake!
Amanda says
This looks amazing! I can’t wait to make it! Do you think adding strawberries would work — either to the cake itself or to the rhubarb layer? Think you’d still suggest the orange juice/zest, or would lemon work better? Or, would you recommend just keeping the recipe as is?
Stephanie Simmons says
Hi Amanda! I think adding strawberries would work in the cake (just dice them up a bit) or in the rhubarb layer (sliced in half). I think the orange would still work with the strawberries. Let me know how it turns out!❤️
Mary says
Made this for our Memorial Day picnic. It was absolutely delicious!
Will definitely make this again. Like the orange flavor in the cake.
Stephanie Simmons says
Thank you Mary! Glad to hear it ?
Lisa says
I’ve never had rhubarb before but that might need to change now! This looks so tasty!
Stephanie Simmons says
It is SO good, Lisa!
Chef Mireille says
a pie that i’m sure is as delicious as it is pretty to look at
Stephanie Simmons says
Thank you!
Stine Mari says
Crumb topping on the bottom! I meannnn this looks MEGA DELISH as you put it. I love rhubarb, but my rhubarb in the backyard haven’t shown up this year, it’s breaking my heart! Totally going to find new rhubarb to plant for next year!
Stephanie Simmons says
Haha, glad we agree ? That’s so sad!! Hopefully you can find some at a farmer’s market or plant a new supply! ❤️
Catherine Brown says
Now this is a GREAT idea! Rhubarb has such a beautiful color too. I’m used to seeing it in pies, crumbles or compotes but not an upside down cake… nice job!
Stephanie Simmons says
Isn’t it the prettiest ? Thank you!
Mayuri Patel says
So pretty, just love the beautiful pink and its a no fuss cake. Have never cooked with rhubarb and I think this would be a good recipe to start with. Lets see if I’ll get rhubarbs in the market.
Stephanie Simmons says
Thanks Mayuri! I hope you can find some rhubarb and try this out ?
Jere Cassidy says
I absolutely love the fact you said this wasn’t a really fancy cake. To be honest, these are the best kinds of cakes. the ones to go one pan and you can easily slice and eat it.
Stephanie Simmons says
Right!? Glad you like this ?
mydeliciousmeals says
This looks so refreshing! The kind of pie I would take for a picnic. Thanks for sharing!
Stephanie Simmons says
Thank YOU! ❤️