If you’re on the lookout for a dessert that combines tangy brightness with buttery sweetness in an unforgettable way, this Rhubarb Upside-Down Cake Recipe is your new best friend. The tender rhubarb layered underneath a moist, citrus-scented cake creates a stunning presentation and a perfect harmony of textures. Whether you’re craving a special treat for family gatherings or a delightful afternoon pick-me-up, this cake’s irresistible caramelized topping and crumbly finish will become an instant classic you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the secret to making this cake sing. Each one plays a crucial role: the rhubarb gives a tart punch, the butter provides richness, and the fresh orange zest adds a fragrant lift. The combination balances moisture, texture, and flavor in every bite.
- 3 cups rhubarb: Fresh and chopped into 1-inch pieces, its natural tartness is key to the cake’s unique flavor.
- 3/4 cup granulated sugar: Sweetens the rhubarb for the perfect caramelized topping.
- 4 tbsp salted butter: Adds richness to the pan for the rhubarb base.
- 1/2 cup salted butter, softened: Creamed into the batter for moisture and tenderness.
- 1 cup + 2 tbsp granulated sugar: Sweetens the cake itself, balancing the tart rhubarb.
- 2 large eggs: Provide structure and richness to keep the crumb light.
- 1 tsp orange zest: Brightens the flavor with subtle citrus notes.
- 1 tbsp + 1 tsp orange juice: Adds fresh acidity to complement the rhubarb.
- 1 tsp vanilla extract: Enhances the flavor depth and adds warmth.
- 1/2 cup full-fat sour cream: Keeps the texture irresistibly moist and tender.
- 1 1/2 cups + 2 tbsp all-purpose flour: The base of the cake’s soft crumb.
- 1 1/2 tsp baking powder: Gives the cake lift and lightness.
- 1/4 tsp salt: Balances sweetness and enhances flavors.
- 1/4 cup milk (2% preferred): Adds moisture and softness.
- 1/4 cup salted butter, melted: For the crumbly topping that adds crunch.
- 1/2 cup + 1 tbsp all-purpose flour: Key for the buttery crumb topping texture.
- 2 tbsp granulated sugar: Sweetens the topping with a fine crunch.
- 2 tbsp packed brown sugar: Adds caramel and depth to the crumb.
- 2 tsp raw turbinado sugar (optional): Extra crunch and a rustic touch.
- Pinch of salt and pinch of cinnamon: Enhance the topping’s warmth and flavor complexity.
How to Make Rhubarb Upside-Down Cake Recipe
Step 1: Prepare the Pan and Rhubarb
First things first, preheat your oven to 350℉ (175℃) and give your 9-inch cake pan a thorough buttering. Don’t forget to line it with parchment paper for an easy release later on! Scatter small chunks of butter at the bottom, and toss your chopped rhubarb with 3/4 cup of sugar to start releasing those lovely juices while you make the batter. This step sets the stage for that signature caramelized rhubarb topping everyone loves.
Step 2: Cream Butter and Sugar
Next, cream together the softened butter and granulated sugar until fluffy and light. This aeration is what gives you a wonderfully tender crumb that melts in your mouth. Take your time here to get that perfect fluffy texture—it’s worth it!
Step 3: Add Eggs and Flavors
Beat in the eggs one at a time, making sure they’re fully incorporated before adding the next. Once smooth, fold in your fresh orange zest, orange juice, and vanilla extract. These ingredients brighten the flavor profile, making your Rhubarb Upside-Down Cake Recipe really sing with freshness and warmth.
Step 4: Add Sour Cream
Sour cream is the unsung hero here, adding creaminess and moisture. Mix it in gently so your batter stays silky and luscious, ensuring your cake won’t dry out while baking.
Step 5: Incorporate Dry Ingredients and Milk
Slowly add your flour, baking powder, and salt to the wet mixture on low speed until just combined. Then pour in the milk and continue mixing carefully until everything is uniform—be careful not to overmix, or your cake may turn out dense.
Step 6: Assemble the Cake
Layer that juicy rhubarb mixture evenly over the butter chunks in the bottom of your pan. Carefully pour the cake batter on top, smoothing it out gently so the rhubarb will shine through once flipped.
Step 7: Make and Sprinkle the Crumb Topping
This is where the magic finishes off! Mix melted butter, flour, sugars, salt, and cinnamon in a small bowl until crumbly. Then sprinkle it generously over the cake batter for a perfectly crunchy and sweet topping that contrasts beautifully with the soft cake and tart fruit.
Step 8: Bake and Cool
Bake your cake for 45 to 55 minutes until a toothpick comes out with moist crumbs. After baking, let it cool in the pan for 10 minutes so the caramelized topping sets. Then carefully invert the cake onto a cooling rack to reveal the stunning rhubarb layer. Chill it if you want to speed things up, but allowing it to come to room temperature enhances flavors beautifully.
How to Serve Rhubarb Upside-Down Cake Recipe
Garnishes
A dollop of whipped cream or a scoop of vanilla ice cream complements the tart-sweet balance perfectly. Fresh mint leaves or a sprinkle of powdered sugar make the presentation elegant and inviting, making every slice a treat to the eyes as well as the palate.
Side Dishes
This stunning dessert pairs wonderfully with a cup of freshly brewed tea or a light sparkling wine. The effervescence cuts through the richness and complements the citrus notes, making your experience even more delightful.
Creative Ways to Present
Instead of the classic single-layer cake, try baking this recipe in individual ramekins for charming individual portions. You can also serve warm slices alongside yogurt for a breakfast twist full of texture and flavor contrast.
Make Ahead and Storage
Storing Leftovers
Store your Rhubarb Upside-Down Cake Recipe tightly covered at room temperature for up to 3 days, or refrigerate it for up to 6 days to keep it fresh. This way, every slice remains moist and delicious without losing its lovely crumb or topping texture.
Freezing
If you want to save some for later joy, carefully wrap the cooled cake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving to retain moisture and flavor.
Reheating
Warm slices gently in a low oven or microwave to bring back that just-baked feeling. A quick heat enhances the caramel notes and softens the cake perfectly without drying it out.
FAQs
Can I substitute other fruits for rhubarb in this upside-down cake?
Absolutely! While rhubarb’s tartness is the highlight of this recipe, you can experiment with strawberries, raspberries, or even peaches to create different flavor profiles. Just keep in mind the sugar adjustment since these fruits vary in sweetness.
Is it necessary to use sour cream in the batter?
Sour cream adds moisture and slight tang, making the crumb tender and flavorful. You could substitute with Greek yogurt or crème fraîche, but avoid anything too watery to keep the cake’s texture perfect.
How do I know when the cake is fully baked?
Insert a toothpick into the center; it should come out with moist crumbs but no raw batter. The top should be golden brown and the edges pulling slightly away from the pan.
Can I prepare this cake in advance?
Yes, it actually tastes even better the next day as the flavors meld. Just keep it covered to preserve freshness, and add any cream or ice cream just before serving.
What’s the best way to invert the cake without breaking the topping?
Run a knife all around the pan edge before flipping onto a cooling rack over a baking sheet to catch any drips. Make sure the pan is well buttered and lined with parchment paper for a smooth release, and flip confidently in one quick motion.
Final Thoughts
Without a doubt, this Rhubarb Upside-Down Cake Recipe is a celebration in every bite. It brings together tangy rhubarb, tender crumb, and buttery topping in a way that feels both comforting and special. I can’t wait for you to experience the joy of making and sharing this cake with your favorite people—trust me, it’s going to be a new staple in your baking repertoire!
Print
Rhubarb Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Rhubarb Upside Down Cake is a delightful twist on the classic upside down style, featuring tart rhubarb caramelized with sugar and butter beneath a moist, citrus-infused cake. Topped with a crunchy cinnamon crumb, this dessert balances tangy and sweet flavors perfect for spring and summer gatherings.
Ingredients
Rhubarb Topping
- 3 cups rhubarb, rinsed and chopped into 1-inch pieces (about 13 ounces)
- 3/4 cup granulated sugar
- 4 tbsp salted butter, cut into chunks
Cake Batter
- 1/2 cup salted butter, softened at room temperature (113 grams)
- 1 cup + 2 tbsp granulated sugar (240 grams)
- 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 (120 grams)
- 1 and 1/2 cups + 2 tbsp all-purpose flour, spooned & leveled (211 grams)
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk, at room temperature (2% preferred, 60 mL)
- 1/4 cup salted butter, melted
Crumb Topping
- 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
Instructions
- Prepare the Pan & Rhubarb: Preheat your oven to 350℉ (175℃). Butter a 9-inch cake pan thoroughly and line the bottom with a round piece of parchment paper. Butter the parchment as well and lightly spray with nonstick spray. Scatter 4 tablespoons of butter, cut into small chunks, evenly over the bottom of the pan. In a bowl, combine the chopped rhubarb with 3/4 cup sugar and let it sit to macerate while you prepare the batter.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened 1/2 cup butter for 30 seconds to 1 minute. Add 1 cup plus 2 tablespoons granulated sugar and beat on high speed for about 1 minute until the mixture becomes light and fluffy.
- Add Eggs & Flavors: Add the eggs one at a time on medium-high speed, beating well after each addition until the batter is smooth. Then mix in the orange zest, orange juice, and vanilla extract until just combined to infuse bright citrus notes.
- Add Sour Cream: Stir in the full-fat sour cream until it is well incorporated and the batter has a smooth consistency, adding moisture and richness to the cake.
- Add Dry Ingredients and Milk: On low speed, mix in the flour, baking powder, and salt until nearly combined. Add the milk, continuing to mix gently until the batter is uniform and just combined, taking care not to overmix.
- Assemble the Cake: Spread the rhubarb and sugar mixture evenly over the melted butter in the prepared pan, nestling the pieces close together for even caramelization. Pour the cake batter on top and smooth the surface with a spatula.
- Make Crumb Topping: In a small bowl, combine the melted butter, flour, granulated sugar, brown sugar, turbinado sugar (if using), salt, and cinnamon. Mix together until crumbly and sprinkle this evenly over the cake batter for a sweet, crunchy finish.
- Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow the cake to cool in the pan for about 10 minutes.
- Invert and Cool: Run a knife around the edges of the pan to loosen the cake. Place a cooling rack with a cookie sheet beneath over the top of the pan and carefully invert the cake onto the rack. Let the cake cool completely before slicing. To speed up cooling, you may place the cake uncovered in the refrigerator for 20 minutes.
- Storage: Store the cake tightly covered at room temperature for up to 3 days, or refrigerate for up to 6 days, maintaining freshness and moisture.
Notes
- Allow all refrigerated ingredients like eggs, sour cream, and milk to come to room temperature before baking for better texture.
- Using parchment paper and butter ensures the cake will release easily when flipped.
- The turbinado sugar in the crumb topping is optional but adds a pleasant crunchy texture.
- Be careful not to overmix the batter after adding flour to keep the cake tender.
- For best flavor, make sure the rhubarb pieces are cut evenly to allow uniform cooking.
