Go Back
–+ servings
Print
sliced cake on a cake plate with a stack of plates in the background

Rhubarb Upside-Down Cake

Rhubarb upside-down cake is a simple but show-stopping dessert that's perfect for spring and summer!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Kelsie

Ingredients

Cake

  • 12 tablespoons unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground cardamom optional
  • 3/4 cup buttermilk*

Topping

  • 5 tablespoons unsalted butter melted
  • 2/3 cup packed light brown sugar
  • 2 tablespoons honey
  • 1/8 teaspoon salt
  • 2 cups fresh or frozen sliced rhubarb**

Instructions

Cake

  1. Preheat the oven to 350. Spray a 9-inch round cake pan with cooking spray.
  2. Combine the butter and sugar in a large mixing bowl and beat on medium speed until light and fluffy, several minutes. Beat in the vanilla and eggs. Scrape down the sides and bottom of the bowl.
  3. Whisk the flour, baking powder, salt, cinnamon, and cardamom (if using), together in a medium bowl. (These are your dry ingredients.)
  4. With mixer on low, beat in half of the dry ingredients followed by half of the buttermilk until just incorporated. Scrape down the sides and bottom of the bowl.
  5. Beat in the rest of your dry ingredients, then the rest of the buttermilk, again beating until just combined. (Your batter is fully mixed when you no longer see streaks of flour running through.)
  6. Set the batter aside and make the topping.

Topping

  1. Combine the butter, brown sugar, honey, and salt in a small bowl and stir together to form a paste. Spread into the bottom of the cake pan.
  2. Arrange the rhubarb in a single layer in the bottom of the pan.
  3. Carefully pour the cake batter over the rhubarb and use a small offset spatula to spread the batter out (gently!) if necessary.
  4. Bake 55 to 70 minutes, until a toothpick inserted into the center of the cake comes out clean.
  5. Cool the cake in the pan for 5 minutes, then run a knife around the edge of the pan a few times to loosen. Place a cake stand or large serving plate on top of the pan and flip.
  6. If the cake sticks, turn the pan back to right side-up and run your knife around the cake a few more times and use a small offset spatula to lift the cake (again gently!) up. Then invert onto the serving plate again.
  7. If any rhubarb sticks to the pan you can just pop it out with the spatula and replace the rhubarb where it should have been on top of the cake.
  8. Cool for 20 to 30 minutes, then serve and enjoy.
  9. Uneaten rhubarb upside-down cake can be stored at room temperature (covered) for up to 2 days. Be sure the cake is cooled completely to room temperature before you cover it.
  10. Cake can also be stored in the freezer, tightly wrapped, for up to about a month.

Recipe Notes

  • *You can substitute 3/4 cup whole milk mixed with 1 1/2 teaspoons of fresh lemon juice or white vinegar. Let the mixture sit for 5 minutes before using in the cake batter.
  • **The rhubarb should be sliced about 1/4-inch thick. You’ll need about 7 to 8 ounces of rhubarb; you may need a little more or less than 2 cups sliced. Just use enough to cover the bottom of the pan.