Rhubarb Upside-Down Cake – Tangy, Sweet, and Perfectly Moist

This Rhubarb Upside-Down Cake is a beautiful and delicious dessert that pairs the tartness of fresh rhubarb with a sweet, tender cake base. Topped with a glistening caramelized fruit layer, each slice is moist, flavorful, and visually stunning. Perfect for spring and summer gatherings or as a special weekend treat, this cake is both impressive and surprisingly easy to make.

Why You’ll Love This Recipe

Gorgeous Presentation – The caramelized rhubarb topping creates a stunning look.
Sweet & Tangy Balance – The tart rhubarb pairs perfectly with the buttery, sweet cake.
Simple & Rewarding – Easy to prepare yet special enough for guests.
Seasonal Freshness – A great way to showcase fresh rhubarb in its peak season.

Ingredients

For the Topping:

• 4 cups fresh rhubarb, cut into ½-inch pieces
• ¾ cup granulated sugar
• ¼ cup unsalted butter

For the Cake Batter:

• 1½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

Instructions

1. Preheat the Oven
   Set oven to 350°F (175°C).
2. Prepare the Topping
   In a medium saucepan, melt butter over medium heat. Stir in sugar until dissolved. Pour mixture into the bottom of a greased 9-inch round cake pan. Evenly spread rhubarb over the sugar mixture.
3. Mix the Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, and salt.
4. Make the Batter
   In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. Gradually mix in dry ingredients, alternating with milk, until smooth.
5. Assemble and Bake
   Pour batter over the rhubarb topping and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Invert
   Let the cake cool in the pan for 10 minutes. Run a knife along the edges, place a serving plate on top, and invert the cake onto the plate. Serve warm or at room temperature.

Nutritional Information

Calories: ~280
Protein: 4g
Fat: 11g
Carbohydrates: 42g
Sugar: 27g
Fiber: 2g

Tips for Success

• Fresh Rhubarb is Best – Look for firm, crisp stalks for the best flavor.
• Grease the Pan Well – Prevents sticking when inverting the cake.
• Serve with Toppings – Whipped cream or vanilla ice cream pairs perfectly.

Why This Recipe Works

The caramelized topping infuses the rhubarb with sweetness, balancing its natural tartness. The buttery cake base stays moist, while the fruit layer creates a luscious topping that looks and tastes amazing. Baking it upside-down ensures the flavors meld beautifully.

This Rhubarb Upside-Down Cake is a delightful combination of sweet, tangy, and buttery flavors in every bite. Elegant yet easy, it’s a wonderful way to celebrate rhubarb season and impress your family or guests.