Rhubarb Upside Down Cake

This Rhubarb Upside Down Cake features a buttery lemon cake with a tangy sweet rhubarb topping. Serve it warm with a scoop of ice cream for an incredible summer dessert.

4.4 from 12 votes

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: 8

Calories: 385kcal

Ingredients

2 Tablespoons unsalted butter (melted)
1 1/2 cups granulated sugar (divided)
1/4 cup brown sugar
2 cups chopped rhubarb ((from about 3-4 stalks))
1 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
6 Tablespoons unsalted butter (at room temperature)
2/3 cup milk (whole or 2 %)
1 teaspoon vanilla extract
Zest of 1 small lemon
1 egg

Instructions

Preheat the oven to 350 degrees. Grease an 8 inch round cake pan with butter.
Combine the melted butter, 1/2 cup granulated sugar, brown sugar, and the rhubarb in a bowl, then spread the mixture onto the bottom of the prepared cake pan.
Sift flour, remaining 1 cup sugar, baking powder, and salt together in the bowl of an electric mixer. Add the butter in tablespoon sized chunks, milk, vanilla, and lemon zest. Beat on medium high speed for 2 minutes. Scrape the sides of the bowl. Add the egg and beat an additional 2 minutes, scraping the bowl occasionally. There may still be small lumps of butter, the size of a pea or smaller, in the batter.
Pour the batter over the rhubarb. Bake until toothpick inserted in the center comes out clean, about 45-50 minutes. If the cake is looking too brown at the 35 minute mark, cover it with a sheet of foil.
Allow the cake to cool for about 5 minutes then loosen the sides by running a knife around the edges. Place your cake plate on top of the pan then use your hands to sandwich them together and flip the pan over onto the cake plate. Carefully lift the cake pan off the cake and allow the topping to run over the sides. Serve warm with ice cream.

Notes

It's important to measure your flour using the spoon and level method to ensure you don't get too much!
If using frozen rhubarb, do not thaw it first.
The cake can be covered and stored in the fridge for up to five days or stored at room temperature for up to two days.
Reheat individual slices in the microwave for 30 seconds at a time.

Equipment

8 inch round cake pan

Course Cake, Cupcakes & Frosting

Cuisine American

Keyword rhubarb upside down cake

Nutrition