Rhubarb isn’t just for pie, it’s for cake too! This summer take your rhubarb skills to the next level with this moist and delicious Rhubarb Upside Down Cake!
Before this summer, I had only made rhubarb once and it wasn’t amazing. I thought I could just pop it into a cake batter for cupcakes and it’d be amazing. I was wrong. I had no idea what I was doing. So, this summer when the rhubarb was in season and so beautiful, I decided to try baking with it again.
You might be thinking… WHAT? I thought upside down cakes were for pineapples. Well, they are but they can really be for any kind of fruit including the tart rhubarb.
This recipe starts with soaking the rhubarb in sugar so it begins to breakdown the tartness and toughness of the stalks. The bake batter itself is light with a big crumb and isn’t too sweet which makes it perfect for the sweet and tartness of the rhubarb. Once the cake is flipped out of the pan, the bottom is a baked crumb topping that adds a crunch in each bite. Pure rhubarb perfection.
I love that the color of the rhubarb is bright on the top of the cake. It makes me want to dig in and eat it all off first. But really, the best bite is when you get a piece of rhubarb, a chunk of cake and the crumble on the bottom all at once.
Add a cup of coffee and you’ve got a perfect afternoon treat or breakfast! This Rhubarb Upside Down Cake would be perfect for a brunch of afternoon coffee with friends… or for dessert even! I love it’s simple, traditional feel… but kicked up a notch with the rhubarb!
I really hope you make and enjoy this as much as I did!
- 1.5lbs fresh rhubarb, cleaned and cut diagonally into long strips
- ¾ cup sugar
- 2 Tbsp corn starch
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 2 cups cake flour
- 1 tsp ground cinnamon
- 1¼ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 4 large eggs
- ⅓ cup vanilla yogurt (or sour cream)
- 1 tsp vinegar
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ½ cup sugar
- ½ tsp salt
- Preheat oven to 325F degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the sides and bottom of the pan. Wrap a thick piece of foil under the pan bringing it up the sides then set the pan on a baking sheet.
- In a medium bowl, toss the rhubarb, corn starch and sugar together and set aside.
- In another bowl, sift together the cake flour, cinnamon, baking powder and salt and set aside.
- In the bowl of your stand mixer, cream the butter and sugar for the cake together until light and fluffy, about 3-4 minutes. One at a time, add the eggs making sure to scrape the bowl after each egg and mixing well until adding another. Mix in the vanilla. Mix the yogurt and the vinegar together (it's okay if it looks curdled) then add it to the batter until completely combined. In three parts, add the flour and mix on medium speed until just combined. Scrape the sides of the bowl and mix by hand until smooth. Do not over mix.
- In a medium bowl, mix together the melted butter, flour, sugar and salt until completely combined and crumbly.
- Lay the rhubarb flat on the bottom of the prepared pan, until the pan is completely covered and all the rhubarb has been used.
- Gently pour the batter over the rhubarb and smooth out flat using an offset spatula.
- Spread clumps of the crust over the top of the batter in an even layer.
- Bake for 75-90 minutes or until the crumble is golden brown and a toothpick comes out of the center of the cake clean.
- Place the cake on a wire rack to cool for 15 minutes before running a knife around the cake to loosen it from the pan. Invert the pan onto your serving plate, release the sides of the springform and slide off the cake. Gently remove the bottom of the pan & parchment paper from the rhubarb.
- Cut the cake into slices and serve warm.