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Rhubarb Upside Down Cake

This Rhubarb Upside Down Cake recipe is beautifully sweet and tart! Layer each component and the oven will bake the cake to perfection for you to enjoy it.

Prep Time
50 mins
Cook Time
1 hr
Cool Time
10 mins
Total Time
2 hrs
Servings: 8
Calories: 602 kcal
Course: Dessert
Cuisine: American

Ingredients

Streusel
  • ½ cup all-purpose flour
  • ½ cup sliced almonds
  • ¼ cup sugar
  • 4 tablespoons unsalted butter melted
  • ¼ teaspoon table salt
Rhubarb
  • ¾ cup sugar
  • 1 ½ teaspoons cornstarch
  • 1 teaspoon grated lemon zest
  • 1 ½ pound rhubarb trimmed and cut into ½-inch pieces
  • 3 tablespoons unsalted butter melted
Cake
  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoons ground cardamom
  • 1 ½ teaspoon baking powder
  • ½ teaspoon table salt
  • 1 cup sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter melted and cooled
  • ⅓ cup sour cream
  • 1 ½ teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ teaspoon vanilla extract
  • ¼ cup strawberry jelly

Instructions

    Cup of Yum
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
  2. Grease baking pan, line bottom with parchment paper, and grease parchment and sides of pan.
Streusel
    Cup of Yum
  1. Stir all-purpose flour, sliced almonds, sugar, melted butter, salt in medium bowl until well combined. Set aside.
Rhubarb
  1. Whisk sugar, cornstarch, and lemon zest together in large bowl. Add rhubarb and stir well to coat. Drizzle with melted butter and stir to incorporate.
  2. Transfer rhubarb mixture to prepared pan and press rhubarb pieces into bottom of pan, making sure there are no large gaps (pieces may not fit in single layer).
Cake
  1. Whisk flour, cardamom, baking powder, and salt together in medium bowl; set aside.
  2. Whisk sugar and eggs in large bowl until thick and homogeneous, about 45 seconds. Whisk in melted butter until combined. Add sour cream, lemon zest, lemon juice and vanilla; whisk until combined. Add flour mixture and whisk until just combined.
  3. Pour batter into pan and spread evenly over rhubarb mixture. Break up streusel with your hands and sprinkle in even layer over batter.
  4. Bake until cake is golden brown and toothpick inserted in center comes out clean, 55-60 minutes.
  5. Transfer pan to wire rack and let cool for 10 minutes (if left to cool upside down for too long the rhubarb layer gets mushy, its best to flip it and let it cool right side up). Run knife around edges of pan to loosen cake, then invert onto serving platter.
  6. Let cool for about 10 minutes. Microwave jelly in small bowl until fluid about 20 seconds. Using pastry brush, gently dab jelly over rhubarb topping. Serve warm or at room temperature.

Notes

  • Store leftovers of this rhubarb cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • Flip the cake after a few minutes of cooling so the rhubarb doesn’t become mushy from sitting in the bottom of the pan.
  • Be careful not to overbake your cake. This can make it dry and it will fall apart when you remove it from the pan or slice it.
  • Store leftovers of this rhubarb cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • Flip the cake after a few minutes of cooling so the rhubarb doesn’t become mushy from sitting in the bottom of the pan.
  • Be careful not to overbake your cake. This can make it dry and it will fall apart when you remove it from the pan or slice it.

Nutrition Information

Calories 602kcal (30%) Carbohydrates 88g (29%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 124mg (41%) Sodium 338mg (14%) Potassium 381mg (11%) Fiber 3g (12%) Sugar 57g (114%) Vitamin A 817IU (16%) Vitamin C 9mg (10%) Calcium 168mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 602

% Daily Value*

Calories 602kcal 30%
Carbohydrates 88g 29%
Protein 8g 16%
Fat 26g 40%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 124mg 41%
Sodium 338mg 14%
Potassium 381mg 8%
Fiber 3g 12%
Sugar 57g 114%
Vitamin A 817IU 16%
Vitamin C 9mg 10%
Calcium 168mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.