Rhubarb Upside-Down Cake

When rhubarb is in season, there’s no better way to showcase its vibrant color and tart flavor than in a Rhubarb Upside-Down Cake. With its jewel-toned, caramelized top and buttery golden crumb, this dessert is a visual showstopper and a delightful combination of texture and flavor. Perfect for spring brunches, potlucks, or any occasion that calls for something a little bit special.

If you’ve never tried rhubarb like this before, prepare to be amazed. Once you turn this cake out of the pan, you’ll be greeted with a stunning, ruby-red mosaic of soft, sweet-tart rhubarb that’s as impressive as any frosted cake.

🌟 Why You’ll Love This Rhubarb Upside-Down Cake

• Visually stunning without the need for frosting or fancy decoration

• Sweet and tangy flavor that’s perfect for spring and early summer

• Soft, buttery crumb that pairs beautifully with the fruit topping

• Great make-ahead dessert for brunch or tea

• Flexible recipe — works in round or square pans, and even with other fruits

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🛒 Ingredients

For the Rhubarb Topping:

• 3 cups rhubarb, cut into ½-inch pieces (or sliced into spears for a design)

• ½ cup granulated sugar

• ¼ cup unsalted butter

• 1 tbsp lemon juice

• Optional: 1 tsp vanilla or orange zest for added flavor

For the Cake Batter:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or Greek yogurt

• 2 tbsp milk

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🧑‍🍳 How to Make Rhubarb Upside-Down Cake

🔥 Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easier removal.

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🍓 Step 2: Prepare the Rhubarb Topping

1. In a small saucepan, melt ¼ cup butter and ½ cup sugar over medium heat until bubbling.

2. Stir in lemon juice (and optional zest or vanilla), then pour into the prepared cake pan.

3. Arrange rhubarb pieces over the caramel in a pattern (or scatter evenly). Try diagonal lines, concentric circles, or chevrons for a more striking appearance.

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🧁 Step 3: Make the Cake Batter

1. In a medium bowl, whisk together flour, baking powder, and salt.

2. In a large bowl, beat the softened butter and sugar until light and fluffy (2–3 minutes).

3. Add eggs one at a time, beating well after each addition. Mix in vanilla.

4. Stir in the sour cream, then alternate adding dry ingredients and milk until just combined. Do not overmix.

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🥄 Step 4: Assemble and Bake

1. Carefully spoon the batter over the rhubarb topping, smoothing the surface with a spatula.

2. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges to loosen, then invert onto a serving plate.

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✨ Tips for the Best Rhubarb Upside-Down Cake

🎨 Design the Topping

For maximum visual impact, slice rhubarb into long, even spears and arrange in a pattern before baking. The color intensifies during baking and caramelization.

❄️ Use Fresh or Frozen Rhubarb

Frozen rhubarb works too—just thaw and pat dry to remove excess moisture before using.

🧁 Don’t Overmix the Batter

Keep the batter light and tender by mixing until just combined. Overmixing can make the cake dense.

🌡️ Let It Set Before Slicing

Allow the cake to cool completely for the topping to firm up and set beautifully.

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❄️ Storage and Make-Ahead Tips

• Room Temperature: Store covered at room temp for up to 2 days.

• Refrigerator: Keeps well in the fridge for up to 5 days. Bring to room temp or warm slices slightly before serving.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm briefly in the oven.

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💬 Frequently Asked Questions

🍓 What does rhubarb taste like in cake?

Rhubarb is tart when raw, but it mellows into a soft, tangy-sweet flavor when baked. It pairs beautifully with the buttery richness of cake.

🧈 Can I use other fruits with this recipe?

Yes! Try substituting half the rhubarb with strawberries, raspberries, or even sliced apples for a seasonal twist.

❓ Why is my rhubarb topping soggy?

This can happen if the rhubarb wasn’t dried properly or the cake wasn’t allowed to cool before flipping. Be sure to drain well if using frozen rhubarb.

🍰 Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free all-purpose flour blend for a delicious gluten-free version.

🔁 Can I bake this in a bundt pan?

Not recommended—because of the topping, a flat-bottomed pan (like a round or square cake pan) gives the best results when flipping.

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🍽 Serving Suggestions

• A dollop of whipped cream or a scoop of vanilla ice cream elevates each slice

• Serve warm for a cozy dessert or at room temp with coffee or tea

• Garnish with fresh mint or a dusting of powdered sugar for presentation

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❤️ Final Thoughts

This Rhubarb Upside-Down Cake is more than just a pretty dessert—it’s a seasonal celebration. The tart rhubarb topping, transformed into a glossy, caramelized crown, perfectly complements the soft, buttery base. It’s a beautiful and flavorful twist on the classic pineapple version, and it’s guaranteed to impress guests—or simply treat yourself to a little baking magic.

So when rhubarb is in season, turn dessert upside down—you won’t regret it.