Rhubarb is one of our favorite ingredients at this time of year. This gorgeous Rhubarb Upside-Down Cake is a great use of your backyard rhubarb. You can also grab some from your local market or trade your neighbor for rhubarb for the recipe!!
Love rhubarb in a cake? Then try our Strawberry Rhubarb Cake, Old-Fashioned Rhubarb Pudding Cake, or Rustic Rhubarb Cake.
Helpful Items For This Recipe
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9 Inch Non-stick Springform Pan with Removable Bottom/Leakproof with 50 Pcs Parchment Paper – Black
Stainless Steel Measuring Cups & Spoons Set
Cake Tester Needles Holiday Stainless Steel Reusable, Set of 4
What Ingredients do you need for Rhubarb Upside-Down Cake?
Easy ingredients that are found in any grocery store. Grab the rhubarb from your backyard, a neighbor’s, or the farmer’s market.
Ingredients
Rhubarb – Can I substitute frozen rhubarb for fresh? – Yes, you can substitute frozen rhubarb for fresh in this recipe. However, make sure to thaw and drain the rhubarb before using it, and adjust the sugar accordingly if the frozen rhubarb has been sweetened.
Granulated sugar – This sugar is used to coat rhubarb. Why is it important to let the rhubarb sit with sugar? – Allowing the rhubarb to sit with sugar helps to draw out excess moisture and enhances its natural sweetness, resulting in a more flavorful topping for the cake.
Unsalted butter – This butter is used for the rhubarb topping. You can also use salted butter if that is what you have on hand.
All-purpose flour – Can I use a different type of flour? While all-purpose flour is recommended for this recipe, you can experiment with alternative flour, such as whole wheat or gluten-free flour blends. Keep in mind that the texture and flavor may vary.
Baking powder – This helps leaven the cake or make it rise.
Salt – Always needed to bring out the flavor in the cake.
Unsalted butter softened – You can substitute for salted butter just cut back on the salt in the recipe.
Granulated sugar – Can I reduce the amount of sugar in this recipe? – Yes, you can adjust the amount of sugar to suit your taste preferences. However, keep in mind that sugar not only adds sweetness but also contributes to the texture and structure of the cake.
Large eggs – Using eggs in a cake batter helps with the cake rising and with the texture.
Vanilla extract – A pretty standard flavoring for most white cakes.
Milk – The milk adds moisture to the cake therefore giving the cake a nice moist texture.
Baking Equipment
Parchment paper – This is perfect to use to help the bottom, which will be the top of the cake, not to stick.
9-inch springform pan – Can I use a 10-inch springform pan instead of a 9-inch pan? – Yes, you can use a 10-inch springform pan, but the cake won’t be as thick, and it will cook in less time. Check for doneness around 50 minutes to prevent overbaking.
Why use a springform pan for this recipe?
A springform pan allows for easy removal of the cake without damaging its delicate top layer. It also helps to contain the juices from the rhubarb during baking.
How to Make Rhubarb Upside-Down Cake
Preheat your oven to 350°F (175°C).
Grease the sides and bottom of a 9-inch springform pan well with butter or cooking spray. Cut out a parchment paper circle to fit the bottom of the pan and place it inside.
In a small bowl, mix 1/2 cup of sugar with chopped rhubarb and let sit to activate juices.
Wrap the bottom of the springform pan in tin foil and place it on a baking sheet. Then, melt 1/4 cup butter and pour it into the prepared springform pan.
Arrange the chopped rhubarb in a flat layer on the bottom of the buttered springform pan. Let it sit while you prepare the batter.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually mix in the flour mixture, alternating with the milk, until just combined. Be careful not to over-mix.
Pour the batter over the rhubarb in the springform pan, spreading it evenly.
Baking the Cake
Place the springform pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully release the sides of the springform pan and invert the cake onto a serving plate. If desired, you can top it with your favorite red jam or jelly to enhance the color and sweetness. Just heat the jam slightly in the microwave and brush on.
Serve as is or with a dollop of whipped topping and more heated jam!
How can I tell if the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking to prevent a dry texture.
Recipe Pro Tips!
How to Store Rhubarb Upside-Down Cake
Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days.
Can you Freeze Rhubarb Upside-Down Cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil before freezing to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Can I use Other Fruits Instead of Rhubarb?
While rhubarb is traditional for this recipe, you can experiment with other fruits, such as strawberries, apples, or peaches. Just ensure they are sliced thinly and adjust the sugar accordingly based on the sweetness of the fruit.
Rhubarb can be used in multiple ways. For the most part, it is used in sweet applications like jams, tarts, pies, and cakes but it can also be in savory dishes like a chutney with pork or chicken.
DO YOU HAVE AN ABUNDANCE OF RHUBARB?
Here are more of our favorite recipes using rhubarb! We just can’t get enough of this wonderful spring ingredient.
Rhubarb Upside-Down Cake
Ingredients
- 2 cups chopped rhubarb
- 1/2 cup granulated sugar for coating rhubarb • 1/4 cup unsalted butter (for rhubarb topping)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- strawberry jam, warmed, optional
- Parchment paper
- 9- inch springform pan
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the sides and bottom of a 9-inch springform pan well with butter or cooking spray. Cut out a parchment paper circle to fit the bottom of the pan and place it inside.
- In a small bowl, mix 1/2 cup of sugar with chopped rhubarb and let sit to activate juices.
- Wrap the bottom of the springform pan in tin foil and place it on a baking sheet. Then, melt 1/4 cup butter and pour it into the prepared springform pan.
- Arrange the chopped rhubarb in a flat layer on the bottom of the buttered springform pan. Let it sit while you prepare the batter.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In another bowl, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually mix in the flour mixture, alternating with the milk, until just combined. Be careful not to overmix.
- Pour the batter over the rhubarb in the springform pan, spreading it evenly.
- Place the springform pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully release the sides of the springform pan and invert the cake onto a serving plate. If desired, you can top it with your favorite red jam or jelly to enhance the color and sweetness. Just heat the jam slightly in the microwave and brush on.
- Serve as is or with a dollop of whipped topping and more jam!
Comments & Reviews
Laura Dembowski says
That looks so yummy! Rhubarb is great and it’s so creative to pair it with orange.
Noshing with the Nolands says
Thanks so much Laura!!
melissa says
Hi Tara! I am SO pleased that you enjoyed my recipe! Thank you for taking the time to try it and take photos. Absolutely gorgeous!
XO,
Melissa
Noshing with the Nolands says
Thanks so much for coming over Melissa, great recipe!!