Rhubarb Upside Down Cake – The Most Irresistible Dessert You’ll Ever Bake

If there’s one dessert that perfectly blends tangy and sweet with a show-stopping presentation, it’s the Rhubarb Upside Down Cake. This cake flips tradition on its head—literally—by showcasing vibrant rhubarb on top after baking. From its juicy, caramelized topping to its fluffy citrus-kissed crumb, this homemade treat delivers unforgettable flavor with every bite. Whether you’re hosting a brunch, celebrating spring’s bounty, or just need a new go-to dessert, you’ll want to bookmark this one.

In this guide, we’ll walk you through exactly how to make a flawless rhubarb upside down cake from scratch. You’ll learn why rhubarb shines in baked goods, how to craft a luscious crumb topping, and secrets to flipping your cake like a pro. Plus, we’ll tackle frequently asked questions and offer expert storage and serving tips.

Check out Blueberry Peach Cheesecake for another fruit-packed dessert you’ll love.

What Makes Rhubarb Upside Down Cake So Special?

The beauty of upside-down cakes

Upside-down cakes are a brilliant marriage of elegance and simplicity. They start with fruit and sugar layered at the bottom of the pan, covered with cake batter, then flipped after baking to reveal a glossy, jewel-toned topping. While pineapple is the classic star, rhubarb takes it up a notch with its signature tart flavor and bold color.

This cake isn’t just tasty—it’s visual art. The natural red and pink tones of rhubarb create an eye-catching mosaic once the cake is turned out. It makes for an impressive table centerpiece, yet it’s easy enough to bake on a weeknight.

Don’t miss our Zesty Lemon Cake Recipe (Moist & Fluffy) for another cake with wow-factor and citrus twist.

Why rhubarb stands out in desserts

Rhubarb might be a vegetable, but in the dessert world, it’s treated like a fruit. Its sharp tang balances perfectly against sugar, and when baked, it softens into something delightfully jammy. That makes it the perfect contrast to the rich, buttery crumb of an upside-down cake.

Here’s why rhubarb deserves the spotlight:

• Bright flavor: Tartness cuts through sweetness, avoiding cloying richness
• Color appeal: Red-hued rhubarb varieties caramelize into a striking glaze
• Seasonality: It’s a seasonal treat, making the cake feel special and timely

Looking for inspiration? Try Orange Blossom Honey Madeleines for more floral citrus desserts.

Ingredients for a Moist and Flavorful Rhubarb Upside Down Cake

Essential ingredients you need

To make the best Rhubarb Upside Down Cake, every component must deliver flavor and structure. Here’s the full breakdown:

Rhubarb Layer

• 3 cups fresh rhubarb, chopped into 1-inch pieces (about 13 oz)
• ¾ cup granulated sugar
• 4 tbsp salted butter (plus extra for greasing)

Cake Batter

• ½ cup salted butter, softened
• 1 cup + 2 tbsp granulated sugar
• 2 large eggs
• 1 tsp orange zest
• 1 tbsp + 1 tsp orange juice
• 1 tsp vanilla extract
• ½ cup full-fat sour cream
• 1½ cups + 2 tbsp all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ¼ cup milk (preferably 2%)

Crumb Topping

• ¼ cup melted salted butter
• ½ cup + 1 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 2 tbsp packed brown sugar
• 2 tsp raw turbinado sugar (optional for crunch)
• Pinch of cinnamon
• Pinch of salt

Substitution tips and variations

• Use Greek yogurt instead of sour cream for a tangy, protein-rich twist.
• Add almond extract in place of vanilla for a nutty undertone.
• Substitute strawberries or cherries with rhubarb for a fruit medley.

Discover great ideas like Strawberry Cream Cake for more springtime baking.

Preparing the Rhubarb Layer – The Juicy Star of the Cake

How to chop and prep fresh rhubarb

• Wash and trim rhubarb stalks.
• Cut into 1-inch pieces to keep structure during baking.
• Let chopped rhubarb soak in sugar for 10–15 minutes to release juices.

Balancing sweetness and tartness in the topping

Rhubarb’s natural tartness needs sugar, but not too much. The ¾ cup sugar in the topping is enough to caramelize the rhubarb without masking its unique flavor.

Add a dash of orange zest to the sugar mix to brighten the topping and tie into the citrus notes of the cake batter.

Crafting the Perfect Cake Batter from Scratch

Mixing tips for a fluffy base

• Start by creaming the softened butter and sugar until light and fluffy.
• Beat in eggs one at a time to avoid curdling.
• Add orange juice, zest, vanilla, and sour cream. Mix just until combined.

Using sour cream and orange zest for extra depth

• Sour cream adds richness and moisture without making the cake heavy.
• Orange zest enhances the rhubarb and gives the crumb a subtle citrus lift.

For more sponge inspiration, learn more about Mini Baklava Cups.

Assembling the Layers Like a Pro

How to layer rhubarb and batter for the best results

1. Scatter butter chunks in the greased cake pan.
2. Add sugared rhubarb in an even layer—press gently.
3. Carefully spread the batter on top using an offset spatula.

The importance of pan prep and parchment

To prevent sticking:

• Butter the pan well.
• Line with parchment and butter again.
• Light spray of cooking oil over the parchment ensures a smooth flip.

Crumb Topping Secrets for an Extra Crunchy Texture

How to make buttery crumb topping

In a small bowl:

• Melt butter.
• Stir in both sugars, flour, cinnamon, salt, and turbinado sugar.
• Mix until crumbly (like wet sand with clumps).

Spices and sugars that elevate the crumble

• Brown sugar gives molasses depth.
• Turbinado sugar adds caramel crunch.
• Cinnamon offers warmth, especially against rhubarb’s tartness.

For another nutty, sweet topping experience, explore delightful options like Pistachio Cardamom Baklava Bites.

Baking and Inverting Without the Stress

Baking tips for even cooking

• Bake at 350℉ for 45–55 minutes.
• Use a toothpick to test for moist crumbs (not wet batter).
• Rotate the pan halfway through for even browning.

How to flip the cake successfully without sticking

• Cool in pan for 10 minutes (not longer).
• Run a knife along the edges.
• Invert onto a wire rack with a cookie sheet underneath.
• If it sticks, gently tap the bottom with a butter knife handle.

Let cool fully before slicing. Refrigerate for 20 minutes if needed to speed it up.

Serving and Storing Your Rhubarb Upside Down Cake

Ideal ways to serve: whipped cream, ice cream & more

Once your Rhubarb Upside Down Cake has cooled and the rhubarb glaze is glistening on top, it’s time to enjoy! The balance of sweet, tart, buttery, and fruity flavors makes it a standalone treat—but a few additions can take it to the next level.

Here are a few delicious serving ideas:

Pairing	Why It Works
Fresh Whipped Cream	Adds lightness to balance the cake’s richness
Vanilla Ice Cream	Cold creaminess enhances the warm flavors
Greek Yogurt	A tangy, protein-rich alternative to cream
Orange or Lemon Curd	Enhances the citrus notes in the batter
Light Dusting of Powdered Sugar	Elevates presentation and adds a hint of sweetness

Cut into neat wedges and serve on a decorative plate. This cake is a great brunch centerpiece or a standout for spring and summer gatherings.

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