Rhubarb Upside-Down Cake

When it comes to beautiful, fuss-free desserts that make a statement, Rhubarb Upside-Down Cake is a true gem. With glossy caramelized rhubarb layered over a tender, buttery sponge, this cake flips the script—literally and figuratively—on traditional fruit desserts. Each slice delivers a stunning pop of pink and a perfect balance of sweet and tangy flavor.

Whether you’re working with fresh spring rhubarb or frozen stalks from your freezer stash, this elegant-yet-easy cake will become a seasonal favorite in no time.

🌸 Why You’ll Love This Rhubarb Upside-Down Cake

• Visual wow factor: The rhubarb bakes into a jewel-toned, glossy mosaic topping.

• Perfect flavor balance: Tangy rhubarb meets rich caramel and buttery cake.

• One-pan magic: No need for frosting or decoration—just flip and serve.

• Easy to make: Great for beginner bakers and experienced pros alike.

• Versatile presentation: Serve warm, room temp, or chilled with whipped cream or ice cream.

🛒 Ingredients You’ll Need

For the Rhubarb Topping:

• 4–5 stalks fresh rhubarb, trimmed and cut into 2–3-inch pieces (about 2½ cups)

• ⅓ cup unsalted butter

• ¾ cup light brown sugar

• 1 tsp vanilla extract

For the Cake Batter:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, room temperature

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream (or Greek yogurt)

• 2 tbsp milk

👩‍🍳 How to Make Rhubarb Upside-Down Cake

Step 1: Prepare the Rhubarb Topping

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved and bubbling.

3. Stir in vanilla and pour the mixture evenly into the prepared pan.

4. Arrange the rhubarb pieces cut-side down in a decorative pattern over the sugar mixture.

Tip: You can trim rhubarb pieces into diamonds, chevrons, or keep them rustic. Have fun with the design—it becomes the top of the cake!

Step 2: Make the Cake Batter

1. In a bowl, whisk together flour, baking powder, and salt.

2. In a separate large bowl, cream butter and sugar together until light and fluffy (2–3 minutes).

3. Beat in eggs one at a time, followed by vanilla.

4. Mix in sour cream and milk until just combined.

5. Fold in the dry ingredients until smooth.

Step 3: Assemble and Bake

1. Gently spoon the batter over the rhubarb layer and smooth the top with a spatula.

2. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

3. Let the cake cool in the pan for 10–15 minutes, then run a knife around the edge and carefully invert onto a serving plate.

Note: Don’t wait too long to flip—cooling too much may cause the topping to stick.

🍰 Serving Suggestions

• Whipped cream or vanilla bean ice cream take this dessert over the top.

• A sprinkle of lemon zest adds a pop of brightness to contrast the caramelized richness.

• Serve warm for a gooey, indulgent experience or chilled for a firmer bite.

🔁 Substitutions & Variations

🍎 Rhubarb-Apple Combo

Replace 1 cup of rhubarb with thinly sliced apples for a sweeter variation.

🌾 Make it Gluten-Free

Use a 1:1 gluten-free all-purpose flour blend—no other adjustments needed.

🍊 Add Citrus

Add 1 tsp of orange or lemon zest to the batter for added depth of flavor.

🍯 Make it Honey-Sweetened

Substitute the brown sugar in the topping with ½ cup honey for a floral note (but reduce the butter slightly).

❓ Rhubarb Upside-Down Cake FAQs

What does rhubarb taste like?

Rhubarb has a tart, almost sour flavor that mellows when cooked. When paired with sugar or other fruits, it delivers a unique tang that’s both refreshing and comforting.

Can I use frozen rhubarb?

Yes! Thaw and drain frozen rhubarb before using to prevent excess moisture from affecting the topping.

Can I make this cake in advance?

Definitely. This cake keeps well at room temperature for up to 2 days, or in the fridge for 4 days. The flavor deepens over time!

How do I store leftovers?

Wrap tightly and store at room temperature or refrigerate. Reheat slices in the microwave for 15–20 seconds for a warm treat.

What pan should I use?

A standard 9-inch round cake pan works best. Avoid springform pans, as the caramel topping may leak.

🧁 How to Make It Extra Special

• Add spice: A pinch of cinnamon or ginger in the batter complements the rhubarb beautifully.

• Make it mini: Bake in muffin tins for individual upside-down cakes—just reduce the baking time to 20–25 minutes.

• Top it with toasted almonds for crunch and contrast after flipping.

🌟 A Simple Cake That Steals the Show

This Rhubarb Upside-Down Cake is proof that simple ingredients can yield stunning results. With a golden sponge, sticky-sweet caramelized top, and a tart fruit layer that cuts through the richness, it’s the kind of dessert that’s both rustic and elegant.

Whether you’re baking for a brunch, a summer gathering, or just because you have rhubarb on hand, this cake will become a go-to seasonal staple.