Rhubarb Upside-Down Cake
There’s something irresistibly charming about a classic upside-down cake, especially when it’s topped with vibrant red rhubarb. This Rhubarb Upside-Down Cake is tender and buttery, with a golden vanilla crumb that’s soft yet sturdy enough to cradle the juicy, slightly tart rhubarb topping.
Why you’ll love this recipe:
- Sweet-tart perfection – The natural tang of fresh rhubarb balances beautifully with the buttery, sweet vanilla and orange-scented cake, creating a flavor combination that’s refreshing and not overly sweet.
- Show-stopping presentation – The vibrant red rhubarb topping bakes into a glossy, jewel-like finish that looks effortlessly stunning when flipped—no need for frosting or fancy decorating.
- Simple, seasonal, and nostalgic – This is an easy, fuss-free recipe that makes the most of seasonal rhubarb, while evoking comforting memories of classic home-baked desserts with a modern twist.
If you love rhubarb, you must also try my Easy Rhubarb Crisp, Rhubarb Custard Bars, and Fresh Rhubarb Muffins. If you love combining rhubarb with something else for extra flavor, try this Lemon Rhubarb Bread, Rhubarb Coffee Cake, and Strawberry Rhubarb Pie.
How to make rhubarb upside-down cake:
(The full written and printable recipe is further below.)
- Generously grease a 9″ cake pan and line the bottom with parchment paper. Dot with butter and set aside.
- Toss the rhubarb with some sugar and set aside.
- Cream the butter with sugar until light and fluffy. Mix in the eggs, vanilla, orange zest (or extract), and sour cream.
- Add the flour, baking powder, and salt. Mix until almost combined. Add the milk and mix until just combined.
- Spoon the rhubarb into the pan and tightly pack it into an even layer.
- Pour the cake batter over top of the rhubarb. Bake at 350F for 45-55 minutes.
🌟 Expert tips:
- Use fresh, firm rhubarb – Choose stalks that are crisp and brightly colored. Avoid limp or overly thick pieces, which can become stringy when baked.
- Let it rest before flipping – Let the cake sit in the pan for 10–15 minutes after baking. This helps the topping set slightly and reduces the risk of it sliding off when inverted.
- Invert while warm – Flip the cake while it’s still warm—not hot, not fully cooled—so the fruit layer comes out clean and glossy without sticking to the pan.
Delicious variations:
- 🍓 Strawberry Rhubarb Upside-Down Cake – Replace half of the rhubarb with strawberries for a sweet, jammy contrast that softens the tartness and adds a pop of red. Classic and crowd-pleasing!
- 🍊 Grapefruit Rhubarb Cake – Zest a grapefruit into the cake batter and stir a tablespoon of its juice into the rhubarb mixture for a bright, slightly bitter twist that enhances the fruit’s natural tang.
- 🍂 Cinnamon Rhubarb Cake – Add ½ to 1 teaspoon of ground cinnamon to the cake batter for a warm, cozy flavor that balances beautifully with rhubarb’s tartness.
- 🌰 Almond Rhubarb Cake – Swap a portion of the flour for finely ground almond flour and add a few drops of almond extract to the batter for a nutty, rich flavor that complements the fruit.
Storage & freezing instructions:
Storing – Once cooled, store the rhubarb upside-down cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, bring to room temperature or gently warm before serving for the best texture and flavor.
Freezing – To freeze, wrap the completely cooled cake (or individual slices) tightly in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying.
Recipe FAQs:
Nope! Rhubarb skin is completely edible and softens during baking. Just trim the ends and wash thoroughly.
Yes. It’s best enjoyed the day it’s made, but it holds up well for a couple of days. Store it covered at room temperature or in the fridge.
Make sure to line the pan with parchment paper, grease it well, and let the cake rest for 10–15 minutes before flipping. This helps the topping set slightly and release cleanly.
If you’ve tried this Rhubarb Upside-Down Cake Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Rhubarb Upside-Down Cake
Ingredients
Rhubarb Layer
- 3 cups rhubarb, cut into 1-inch pieces
- 3/4 cup (150g) granulated sugar
- 4 Tbsp (57g) unsalted butter, cut into small cubes
Cake
- 1/2 cup (114g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp orange zest , or orange extract
- 1/2 cup sour cream, full-fat or low-fat, not fat-free
- 1¾ cups (218g) all-purpose flour
- 1½ tsp baking powder
- 1/4 tsp salt
- 1/3 cup (80ml) milk, room temperature
Instructions
- Preheat oven to 350F.
- Generously grease a 9" cake pan and line the bottom with parchment paper. Dot with butter and set aside.4 Tbsp (57g) unsalted butter
- Toss the rhubarb with some sugar and set aside.3 cups rhubarb, 3/4 cup (150g) granulated sugar
- Cream the butter with sugar until light and fluffy, about 2-3 minutes.1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
- Mix in the eggs, one at a time. Lastly mix the vanilla , orange zest or extract, and sour cream.2 large eggs, 1 tsp orange zest, 1 tsp vanilla extract, 1/2 cup sour cream
- Add the flour, baking powder, and salt. Mix until almost combined. Add the milk and mix until just combined.1¾ cups (218g) all-purpose flour, 1½ tsp baking powder, 1/4 tsp salt, 1/3 cup (80ml) milk
- Spoon the rhubarb into the pan and tightly pack it into an even layer.
- Pour the cake batter over top of the rhubarb. Bake at 350F for 45-55 minutes.
Notes
Recipe slightly adapted from Blue Bowl Recipes
