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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!
This recipe was originally published in 2018, but I’ve tweaked the recipe to produce a lighter, fluffier cake and updated the photos.
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!
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.
- 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.)
How to Make Rhubarb Upside-Down Cake:
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.
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. 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:
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.
Celebrate rhubarb season while it lasts by making my Strawberry Rhubarb Galette, and my Strawberry Rhubarb Sauce!
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 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.
Absolutely not, the leaves are poisonous! Discard them. The leaves will already be removed if you’re purchasing rhubarb from the grocery store.
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.
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.
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!)
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
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Rhubarb Upside Down Cake
Ingredients
Rhubarb Layer
- 4 tbsp salted butter + additional for greasing pan, 56 grams + additional
- 3 cups rhubarb, rinsed and chopped into 1-inch pieces, about 13 ounces
- 3/4 cup granulated sugar, 158 grams
Crumb Layer
- 1/4 cup salted butter, melted, 56 grams
- 1/2 cup + 1 tbsp all-purpose flour, 73 grams
- 2 tbsp granulated sugar, 26 grams
- 2 tbsp brown sugar, packed, 28 grams
- 2 tsp raw turbinado sugar, optional, but gives a nice little crunch!
- pinch of salt
- pinch of cinnamon
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
- 1/2 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
Instructions
- Prep: Preheat oven to 350℉. Butter a 9-inch cake pan WELL. I also like to use a parchment paper round, and butter over it, and give a light spray with nonstick spray, 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.3 cups rhubarb, rinsed and chopped into 1-inch pieces, 4 tbsp salted butter + additional for greasing pan, 3/4 cup granulated sugar
- 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.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, pinch of salt, pinch of cinnamon
- Make the Cake Batter: Cream softened butter in a large mixing bowl for about 30 seconds to 1 minute. Add the sugar and mix on high 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 on medium speed until just combined. Mix in the sour cream until just combined & smooth. Mix in the dry ingredients – 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.1/2 cup salted butter, softened at room temperature , 1 cup + 2 tbsp granulated sugar, 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 , 1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled, 1 and 1/2 tsp baking powder, 1/4 tsp salt, 1/4 cup milk, at room temperature
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use frozen rhubarb?
Hi Peggy! Yes, frozen rhubarb works well. Do NOT thaw it, though. Use it from frozen! Let me know how you like the recipe!
I make this cake using rhubarb from my little raised bed. It took more effort than other cakes I’ve made, but the outcome was beyond worth it! This cake has tartness, texture and delicious. I did use the optional raw sugar and highly recommend. Chef’s kiss!
Thanks so much for taking the time to leave a review, Deb! Glad you enjoyed this cake.
This was so delicious. Big hit at my gathering. People asked for recipe.
So glad to hear this, Patricia!
Looking forward to making this cake but I’m confused with one step. Why would you invert the cake on a wire rack cool? After the cake has rested IN the pan for the suggested amount of time, would you not just invert onto your cake plate?
Thank you!
Hi Terri! I like to invert it onto a cake rack so the air flow can get all around the cake and help it cool faster. It can then be easily slid onto a cake plate. But, you can go right to the cake plate if you really want to. Let me know how you like the recipe! Happy baking.
Very delicious and extremely quick and easy to make.I actually made this with some leftover rhubarb sauce and it was great.Now my peach tree has been harvested so I am going to try this recipe with them.
Thanks so much for taking the time to leave a review, Denise! Glad you enjoyed this recipe.
I made this recipe yesterday for a church potluck today and it was fantastic! I got many positive comments. I subbed lowfat Greek yogurt for the sour cream and it worked fine. I also used creamy oatmilk instead of cow’s milk and that worked fine, too.
So glad to hear that, Carol!
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!
I wondered the same thing!