5 from 94 votes
Rhubarb Upside Down Cake
Rhubarb Upside Down Cake features tart rhubarb arranged on brown sugar and butter, topped with a lemon-infused batter. Baking transforms the rhubarb into a soft topping beneath a moist, tender cake. After baking, the cake is inverted to reveal a glossy, tangy fruit layer. Served warm, it pairs well with vanilla ice cream.
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
8
Calories:
357 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 357
% 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.