Rhubarb Upside Down Cake

Rhubarb upside down cake is a delightful dessert that combines the tangy flavor of rhubarb with a sweet, buttery cake. This recipe is perfect for those who want to impress family and friends with a treat that’s easy to make and absolutely delicious. With its beautiful presentation and warm flavors, this cake is sure to become a favorite for any special occasion or just a cozy night in.

Why You’ll Love This Recipe

This rhubarb upside down cake is a must-try for anyone who enjoys a balance of sweetness and tartness. It’s great for families looking for a simple yet impressive dessert. The cake is reliable, with a moist texture and a crumb topping that adds a delightful crunch. Plus, it’s a wonderful way to use fresh rhubarb, making it a seasonal favorite. Whether you’re a beginner or an experienced baker, you’ll find this recipe straightforward and rewarding.

Ingredients You’ll Need

Here’s everything you’ll need to create this tasty rhubarb upside down cake:

• 3 cups rhubarb, rinsed and chopped into 1-inch pieces
• 3/4 cup granulated sugar
• 4 tbsp salted butter + additional for greasing the pan
• 1/2 cup salted butter, softened at room temperature
• 1 cup + 2 tbsp granulated sugar
• 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
• 1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled
• 1 and 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk, at room temperature
• 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, for crunch)
• Pinch of salt
• Pinch of cinnamon

Ingredient Notes, Variations & Simple Swaps

This recipe is quite flexible. If you don’t have rhubarb, consider using other tart fruits like cranberries or sour cherries. For a richer flavor, you can add more citrus zest or replace some flour with almond flour for a nutty taste. If you prefer, you can substitute sour cream with Greek yogurt for a similar tang and texture. Additionally, you can try different extracts, such as almond or maple, for added depth.

Equipment Needed

• 9-inch cake pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Cooling rack

How to Make This Recipe

Step 1 – Prepare the Pan

Preheat your oven to 350℉. Generously butter a 9-inch cake pan. To prevent sticking, you can line the bottom with parchment paper, butter it, and lightly spray with nonstick spray. Cut 4 tablespoons of butter into small chunks and scatter them evenly in the bottom of the pan. Set aside.

Step 2 – Make the Cake Batter

In a large mixing bowl, cream together the softened butter and 1 cup plus 2 tablespoons of sugar for about 30 seconds to 1 minute until smooth. Add the eggs one at a time, mixing on medium-high speed until well combined and the batter is smooth. Next, mix in the orange zest, orange juice, and vanilla until incorporated. Blend in the sour cream until just smooth.

In a separate bowl, combine the flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture using low speed. When a few streaks of flour remain, pour in the milk and finish mixing until combined. Spread the chopped rhubarb evenly in the buttered pan, packing the pieces close together. Pour the batter over the rhubarb, ensuring an even layer.

Step 3 – Make the Crumb Topping

In a small bowl, melt the remaining butter. Combine the flour, granulated sugar, brown sugar, turbinado sugar, a pinch of salt, and cinnamon into the melted butter until you get a crumbly mixture. Sprinkle the crumb topping evenly over the cake batter.

Bake

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Let the cake cool in the pan for about 10 minutes. Then, run a knife around the edge to loosen it. Invert the cake onto a cooling rack with a cookie sheet underneath to catch any drips from the rhubarb. If it sticks, gently tap the bottom of the pan until it releases. Allow the cake to cool before slicing and serving.

Tips for Perfect Results

• Make sure your ingredients, especially eggs and sour cream, are at room temperature for the best blending.
• Do not skip the cooling step; it helps keep the cake intact when turning it out of the pan.
• For even baking, use an oven thermometer to ensure your oven is at the correct temperature.
• If your cake seems dry, it may have overbaked. Keep an eye on it in the last few minutes.
• Serve the cake with a scoop of vanilla ice cream for added indulgence.

Flavor Variations

• Add nuts: Walnuts or pecans can add a nice crunch and flavor.
• Spices: Experiment with a dash of nutmeg or more cinnamon for different flavor notes.
• Swap fruits: Try using equal parts of other tart fruits like cherries or blackberries.
• Citrus twist: Add lemon or grapefruit zest for a bright flavor.
• Chocolate: A handful of chocolate chips can create a delightful contrast to the tart rhubarb.

What to Serve With This Recipe

This rhubarb upside down cake pairs well with various beverages and sides. Consider these delicious options:

• A scoop of vanilla or coconut ice cream
• Whipped cream or a dollop of crème fraîche
• Hot tea or coffee for a cozy finish
• Fresh mint leaves for garnish
• A light fruit salad for a refreshing side

Storage, Make-Ahead & Leftovers

To store your cake, cover it tightly with foil or plastic wrap and keep it at room temperature for up to 3 days. For longer storage, place it in the fridge, well covered, for up to 6 days. If you want to make this cake ahead of time, you can bake it and store it in the fridge until you’re ready to serve. For reheating, microwave a slice for about 10-15 seconds or warm it in an oven until just heated through.

Frequently Asked Questions About This Recipe

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb can be used in this recipe. Just make sure to thaw it completely and drain any excess liquid before using to avoid a soggy cake.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out with moist crumbs but not wet batter. It should also start pulling away from the edges of the pan slightly.

How do I make it gluten-free?

To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free.

Can I double this recipe?

Yes, you can double this recipe. Just be sure to use a larger pan and adjust the baking time as needed.

Is this cake suitable for a crowd?

Absolutely! This rhubarb upside down cake is perfect for gatherings and can easily serve a crowd, making it a great choice for any special occasion.