Why You’ll Love This Recipe

This Easy Rhubarb Upside-Down Cake offers a unique twist on the classic upside-down cake. The tangy rhubarb provides a perfect contrast to the rich, fluffy cake. It’s an easy-to-make recipe that doesn’t require special skills or ingredients, making it perfect for both beginners and seasoned bakers. The cake is visually striking with its golden-brown rhubarb topping that becomes beautifully caramelized as it bakes. It’s a delicious dessert that combines the best of both worlds—tart and sweet, soft and firm, with a beautiful presentation.

Ingredients

2 cups chopped rhubarb
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (or whole milk)
1 teaspoon vanilla extract
1 large egg
1/4 cup granulated sugar (for the batter)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (about 9 inches in diameter).
In a bowl, mix the chopped rhubarb and 1/2 cup sugar. Spread the rhubarb evenly in the prepared cake pan.
Pour the melted butter over the rhubarb mixture, then set the pan aside.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, vanilla extract, egg, and 1/4 cup sugar. Whisk until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter over the rhubarb mixture in the cake pan, spreading it evenly.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes before running a knife around the edge to loosen it. Carefully invert the cake onto a plate, ensuring the rhubarb is on top.
Allow the cake to cool slightly before serving.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50-55 minutes

Variations

Add nuts: Chopped pecans or walnuts can be sprinkled over the rhubarb for extra crunch.
Use other fruits: Swap rhubarb for other fruits like pineapple or peaches for a different flavor twist.
Vegan version: Substitute the egg with a flax egg and use non-dairy milk for a dairy-free treat.
Spices: Add a pinch of cinnamon or nutmeg to the batter to enhance the flavor profile.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 2-3 days. You can also refrigerate the cake for up to a week to keep it fresh.
Reheating: To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire cake in the oven at 300°F (150°C) for 10-15 minutes until heated through.

FAQs

How do I know when the cake is done?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb will work. Just be sure to thaw and drain any excess moisture before using it in the cake.

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk, but the texture and flavor may be slightly different. For the best results, add a teaspoon of lemon juice or vinegar to the milk to mimic the tanginess of buttermilk.

How do I flip the cake without making a mess?

Let the cake cool for 10 minutes before inverting. Gently run a knife around the edges of the cake to loosen it from the pan, then flip it onto a plate. Be sure the plate is larger than the cake pan to avoid spills.

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance and store it covered at room temperature. Just be sure to reheat before serving.

Can I add other fruits to the rhubarb?

Yes, you can mix other fruits such as strawberries or blueberries with the rhubarb to create a fruity topping.

What if my rhubarb is too tart?

If your rhubarb is very tart, you can increase the amount of sugar to balance out the flavors.

Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then foil, and it will last up to 3 months. To enjoy, simply thaw at room temperature.

Why is my rhubarb sinking to the bottom of the cake?

Rhubarb tends to sink because of its moisture content. Make sure the batter is thick enough to support the rhubarb. You can try tossing the rhubarb in a bit of flour before adding it to the cake to help it stay suspended.

Can I double the recipe for a larger cake?

Absolutely! Just double the ingredients and use a larger cake pan. You may need to adjust the baking time slightly to ensure the cake is fully cooked through.

Conclusion

This Easy Rhubarb Upside-Down Cake is a simple yet flavorful dessert that brings together the tartness of rhubarb with the sweetness of cake. Whether you’re a beginner baker or an experienced one, this recipe is perfect for showcasing rhubarb in a beautiful and delicious way. With its versatility and easy preparation, it’s sure to become a favorite in your baking repertoire.