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Rhubarb Upside Down Cake

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!
Course Dessert
Cuisine Dessert
Keyword Rhubarb, Rhubarb Cake, Rhubarb Upside Down Cake, Easy Desserts, Snack Cake, Memorial Day Desserts, 4th of July Desserts, How to Freeze Rhubarb
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 458kcal
Author Stephanie Simmons

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
  • 1/2 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

Crumb Layer

  • 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

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. 
  • 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.
  • 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. 

Nutrition

Serving: 1slice | Calories: 458kcal | Carbohydrates: 62g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 290mg | Potassium: 180mg | Fiber: 1g | Sugar: 41g | Vitamin A: 742IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2mg