Rhubarb Upside-Down Cake
- felichiccuisine
- Apr 2
- 6 min read
A Sweet & Tangy Springtime Treat
Rhubarb Upside-Down Cake is the perfect way to celebrate spring, combining the tartness of rhubarb with a soft, buttery cake. As the cake bakes, the rhubarb caramelizes beautifully, creating a stunning, sweet-tangy topping once flipped.
Whether you’re new to baking with rhubarb or a longtime fan, this simple yet elegant dessert is a delicious way to showcase this seasonal ingredient. Serve it with a dollop of whipped cream, and you’ve got a treat that’s as beautiful as it is delicious!
A Surprise Gift from My Neighbor
Spring was in full bloom—the trees were budding, the air smelled fresh, and everything felt alive again. One afternoon, my neighbor stopped by with an armful of freshly picked rhubarb from his garden.
The stalks were long and sturdy, but unlike the vibrant pink ones I had seen in pictures, these were mostly green with just a hint of blush at the ends.
I had never baked with rhubarb before. In fact, I wasn’t even sure if the green stalks would taste the same as the red ones. But there was something special about cooking with an ingredient that had been grown just a few steps away.
So, I started searching for the perfect recipe, something simple yet impressive. That’s when I came across Rhubarb Upside-Down Cake—a dessert that pairs rhubarb’s tartness with a sweet, buttery cake.
Why Rhubarb?
Rhubarb is a fascinating ingredient. Technically a vegetable, but often treated as a fruit in desserts, its unique tartness makes it a standout addition to sweet dishes. It’s a wonderful contrast to sugar and butter, creating a flavor profile that is both tangy and sweet.
Since rhubarb has a naturally sour taste, it’s almost always paired with sugar or other sweeteners. In this upside-down cake, poaching the rhubarb first with sugar and lemon juice softens it and enhances its flavor, creating a beautifully caramelized topping once baked.
When using rhubarb, start with fresh, firm stalks and use them while they’re still crisp. Since rhubarb leaves contain oxalic acid and are toxic, be sure to trim them off and discard them.
Rhubarb is incredibly versatile and can be used in everything from sauces and pies to muffins and cakes. A simple rhubarb sauce can be a delicious topping for meats, or you can drizzle it over ice cream, yogurt, or pound cake for a sweet-tangy twist.
A Surprisingly Easy Recipe
When I first started this recipe, I thought it might be complicated—after all, flipping a cake out of a pan is always a bit nerve-wracking! But to my surprise, this Rhubarb Upside-Down Cake was much easier than I thought. The steps are simple, and the end result is absolutely worth it.
✔ Poaching the Rhubarb – Softening the rhubarb with sugar and lemon juice enhances its flavor.
✔ Making the Batter – A simple, buttery cake that comes together quickly.
✔ Layering the Cake – The rhubarb goes at the bottom, topped with brown sugar for caramelization, and then the cake batter is poured on top.
✔ Baking & Flipping – Once baked, a quick flip onto a plate reveals a gorgeous rhubarb topping.
The result? A perfectly golden, slightly caramelized cake with a soft and tender crumb. It’s not overly sweet, allowing the rhubarb’s tanginess to shine through.
How to Prepare Rhubarb Upside-Down Cake
1. Prepare the Pan
Preheat your oven to 180°C (350°F) or 160°C (325°F) for a fan oven. Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Butter the paper and sides of the pan, then sprinkle 2 tablespoons of brown sugar evenly over the bottom. Set aside.
2. Poach the Rhubarb
✔ Wash and trim the rhubarb, cutting it into 1-inch pieces.
✔ In a saucepan, combine rhubarb, caster sugar, water, and lemon juice.
✔ Bring to a boil, then reduce the heat and simmer gently for about 5 minutes, stirring occasionally until the rhubarb is slightly tender but still holds its shape.
✔ Remove from heat and strain.
✔ Arrange the rhubarb evenly in the prepared cake pan.
✔ Sprinkle with the remaining 2 tablespoons of brown sugar and the lemon zest. Set aside.
3. Make the Cake Batter
✔ In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
✔ In a separate large mixing bowl, beat the butter and granulated sugar together until pale and fluffy.
✔ Mix in the sour cream until smooth.
✔ Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
✔ Gradually add the flour mixture to the wet ingredients, mixing just until combined.
✔ Do not overmix.
4. Assemble & Bake
✔ Carefully pour the cake batter over the rhubarb layer, spreading it evenly with a spatula to cover the fruit.
✔ Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Invert
✔ Let the cake cool in the pan for about 10 minutes.
✔ Run a knife around the edges to loosen the cake, then place a serving plate upside down on top of the pan.
✔ Carefully invert the cake onto the plate, removing the parchment paper if needed.
Helpful Tips
1. Choose the Best Rhubarb
Look for firm, crisp stalks with a deep pink or red hue. While green rhubarb is still perfectly fine to use, the pink and red varieties tend to be slightly sweeter and look more vibrant in desserts.
2. Don’t Skip the Poaching Step
Some recipes place raw rhubarb directly in the pan, but poaching it first makes a big difference. It ensures the rhubarb is soft and infused with sweetness, preventing it from being too tart.
Looking for something similar? You might enjoy: Rhubarb and Strawberry Cake with Lemon Drizzle
3. Let the Cake Rest Before Flipping
After baking, allow the cake to cool for at least 10 minutes before inverting it. This gives the caramelized topping time to set, making it easier to flip without breaking.
4. Serve with Whipped Cream or Ice Cream
While this cake is delicious on its own, a dollop of sweetened whipped cream or a scoop of vanilla ice cream complements the tangy rhubarb beautifully.
A Delicious Ending
If you’ve never baked with rhubarb before, this Rhubarb Upside-Down Cake is the perfect place to start. It’s an easy, beginner-friendly recipe that highlights the unique flavor of rhubarb in a way that is both simple and elegant.
Whether you’re making it for a spring gathering, a weekend treat, or just because you have rhubarb on hand, this cake is guaranteed to impress.
So, the next time someone offers you fresh rhubarb from their garden, don’t hesitate—take it, bake this cake, and enjoy every bite!
Rhubarb Upside-Down Cake Recipe
Rhubarb Upside-Down Cake is the perfect way to celebrate spring, combining the tartness of rhubarb with a soft, buttery cake.
🍽 Servings: 8–10
⏱ Prep Time: 25 min
⏳ Baking Time: 40–45 min
⏰ Total Time: 1 h 10 min
Ingredients
For the Poached Rhubarb:
5–6 (2 ½ cups) chopped stalks fresh rhubarb
100g (½ cup) caster sugar
400ml (1 ⅔ cups),water
2 tbsp lemon juice
For the Cake Batter:
160g (1 ¼ cups) all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
Pinch of salt
150g (¾ cup) granulated sugar
115g unsalted butter, at room temperature
2 large eggs
120g (½ cup) sour cream
4 tbsp(¼ cup) brown sugar
Zest of 1 lemon
To Serve (Optional):
Sweetened whipped cream
Method
Prepare the Pan
1. Preheat your oven to 180°C (350°F) or 160°C (325°F) for a fan oven.
2. Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Butter the paper and sides of the pan, then sprinkle 2 tablespoons of brown sugar evenly over the bottom. Set aside.
Poach the Rhubarb
3. Wash and trim the rhubarb, cutting it into 1-inch pieces.
4. In a saucepan, combine rhubarb, caster sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 5 minutes, stirring occasionally until the rhubarb is slightly tender but still holds its shape.
5. Remove from heat and strain. Arrange the rhubarb evenly in the prepared cake pan. Sprinkle with the remaining 2 tablespoons of brown sugar and the lemon zest. Set aside.
Make the Cake Batter
6. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
7. In a separate large mixing bowl, beat the butter and granulated sugar together until pale and fluffy.
8. Mix in the sour cream until smooth. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
Assemble & Bake
9. Carefully pour the cake batter over the rhubarb layer, spreading it evenly with a spatula to cover the fruit. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Invert
10. Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then place a serving plate upside down on top of the pan. Carefully invert the cake onto the plate, removing the parchment paper if needed.
11. Let the cake cool completely before slicing. Serve on its own or with a dollop of sweetened whipped cream for an extra indulgent touch.
Enjoy!
It’s always summer somewhere.- Lilly Pulitzer
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comentários