Rhubarb Upside Down Cake
User Reviews
5
Rhubarb Upside Down Cake
Description
This Rhubarb Upside Down Cake uses fresh chopped rhubarb tossed in flour and layered over melted butter and brown sugar in a round pan. The batter includes sugar, butter, egg, lemon juice and zest, flour, baking powder, salt, and milk, providing a moist crumb with gentle citrus notes.
Baking at 350°F until a toothpick comes out clean ensures the cake is fully cooked with a golden crust. Allowing the cake to cool 15-20 minutes before inverting helps the topping set for a clean release. The rhubarb softens while caramelizing slightly from the brown sugar, offering a balance of tartness and sweetness beneath the tender cake.
This cake is well suited for dessert when served warm with ice cream. Optional addition of strawberries modifies the fruit component for a sweeter contrast.
Leftover cake should be stored in an airtight container and will keep refrigerated for three days or frozen for up to two months.
Ingredients
- 3 cups rhubarb 2-3 medium stalks, chopped, fresh
- 1 ½ tablespoons all-purpose flour
- ¼ cup butter melted
- ½ cup brown sugar
Batter
- ¾ cup granulated sugar
- ¼ cup butter melted
- 1 egg
- 1 tablespoon lemon juice + zest from lemon
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ⅔ cup milk
Instructions
- Preheat oven to 350°F.
- Toss rhubarb & flour in a small bowl.
- Pour ¼ cup melted butter into a 9" round pan. Top with brown sugar. Arrange the rhubarb mixture on the brown sugar. Set aside.
Batter
- Combine sugar & melted butter. Stir in egg & lemon juice.
- In a small bowl, combine flour, baking powder, lemon zest, & a pinch of salt.
- Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
- Spread the batter over the rhubarb mixture and bake 32-36 minutes or just until a toothpick comes out clean.
- Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.
Notes
- Adding strawberries requires reducing rhubarb to 2 1/2 cups and adding 1 1/2 cups chopped fresh strawberries tossed with flour.
- Wait 15 minutes after baking before turning the cake over to allow the topping to set and release cleanly.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the cake cool completely, wrap well, and freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357 | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 125mg | 5% |
| Potassium | 364mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 131mg | 13% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
