Rhubarb upside-down cake

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4.9 from 30 votes

Recipe for a rhubarb upside-down cake, this cake is delicious and easy to make. The cake batter is made with flour, sugar, eggs, yogurt, oil, vanilla extract, orange or lemon zest, and chopped rhubarb.

Prep Time

30 mins

Cook Time

50 mins

Total Time

1 hr 20 mins

Servings: 8 portions from a 9 inch round (or square) cake

Course: Dessert

Cuisine: American, International

Ingredients

For the caramelized rhubarb layer:

2 rhubarb cut into small slices, large stalks
2 oz butter
¾ cup brown sugar

For the rhubarb cake:

240 grams all-purpose flour
2 teaspoons baking powder
3 egg room temperature
140 grams sugar regular
5.3 ounce vanilla yogurt 5.3 ounces = 150 grams, container
½ cup of oil
1 tsp vanilla extract
1 tbs orange zest or lemon zest
½ cup rhubarb diced, mixed with 2 tbs sugar

Instructions

Cup of Yum

Heat the butter and mix in the brown sugar, cook until the sugar is melted. Pour this mix into a round or square cake mold.
Arrange the rhubarb slices in the melted sugar mix. You can play around with patterns or just arrange them tightly covering as much of the surface of the cake pan as possible.
Pre-heat the oven to 350F.
Sift the flour with the baking powder.
Use an electric hand mixer to beat the eggs with the sugar.
Beat until the mix is pale and creamy.
Add the oil and mix until well incorporated
Add the vanilla yogurt, the vanilla extract and the orange/lemon zest. Mix well.
Add the sifted flour and baking powder, mix well using the electric mixer.
Stir in the ½ cup of diced rhubarb/sugar mix to the cake batter and mix with a spoon.
Pour the batter into the cake pan.
Bake at 350F for ~45-50 minutes on until golden on top and an inserted toothpick comes out clean.
Let the rhubarb cake rest for 10 minutes and then flip it over gently on to a cake platter.
You can serve the cake as is or with ice cream or whipped cream.

Notes