Rhubarb Upside-Down Cake | Easy Spring Dessert
- felichiccuisine
- Apr 2
- 6 min read
Updated: Apr 15
How a bundle of fresh rhubarb inspired this tangy-sweet dessert—and why it’s easier than you think!
Celebrate spring with this elegant Rhubarb Upside-Down Cake |Easy Spring Dessert that balances the tartness of fresh rhubarb with a soft, buttery cake. Perfect with a dollop of whipped cream, this recipe is sure to delight at any gathering.
I first came across this recipe when a neighbor brought over some freshly picked rhubarb. Even though most of the stalks were more green than pink, I decided to give it a try—and it turned out wonderfully.
After gently poaching the rhubarb with sugar and a splash of lemon juice, it transformed into a beautifully caramelized topping once the cake was flipped. Topped with a dollop of whipped cream, this cake is sure to be a hit at any spring gathering.
Is rhubarb a fruit or vegetable?
Technically a vegetable, but often treated as a fruit in desserts, its unique tartness makes it a standout addition to sweet dishes. It’s a wonderful contrast to sugar and butter, creating a flavor profile that is both tangy and sweet.
Trim leaves: They’re toxic—discard them!
Chop stalks: Cut into 1-inch pieces for even cooking.
Sweeten wisely: Rhubarb needs sugar—but not too much!
Why You’ll Love This Recipe
Beginner-friendly: No fancy tools required—just a springform pan and basic ingredients.
Seasonal star: Celebrates rhubarb’s tartness with a caramelized, buttery topping.
Step-by-step photos: Foolproof guidance for first-time bakers.
How to Prepare Rhubarb Upside-Down Cake
1. Prepare the Pan
Preheat your oven to 180°C (350°F) or 160°C (325°F) for a fan oven. Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Butter the paper and sides of the pan, then sprinkle 2 tablespoons of brown sugar evenly over the bottom. Set aside.
2. Poach the Rhubarb
✔ Wash and trim the rhubarb, cutting it into 1-inch pieces.
✔ In a saucepan, combine rhubarb, caster sugar, water, and lemon juice.
✔ Bring to a boil, then reduce the heat and simmer gently for about 5 minutes, stirring occasionally until the rhubarb is slightly tender but still holds its shape.
✔ Remove from heat and strain.
✔ Arrange the rhubarb evenly in the prepared cake pan.
✔ Sprinkle with the remaining 2 tablespoons of brown sugar and the lemon zest. Set aside.
3. Make the Cake Batter
✔ In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
✔ In a separate large mixing bowl, beat the butter and granulated sugar together until pale and fluffy.
✔ Mix in the sour cream until smooth.
✔ Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
✔ Gradually add the flour mixture to the wet ingredients, mixing just until combined.
✔ Do not overmix.
4. Assemble & Bake
✔ Carefully pour the cake batter over the rhubarb layer, spreading it evenly with a spatula to cover the fruit.
✔ Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Invert
✔ Let the cake cool in the pan for about 10 minutes.
✔ Run a knife around the edges to loosen the cake, then place a serving plate upside down on top of the pan.
✔ Carefully invert the cake onto the plate, removing the parchment paper if needed.
Helpful Tips
Choose the Best Rhubarb: Aim for firm, bright-colored stalks. While green rhubarb works too, a hint of red can indicate extra sweetness.
Don't Skip Poaching: Poaching not only softens the rhubarb but also infuses it with flavor, ensuring it caramelizes beautifully.
Rest Time Is Key: Letting the cake rest before inverting helps the topping set firmly.
Enhance with Extras: For added indulgence, serve alongside homemade whipped cream or a scoop of vanilla ice cream.
Looking for something similar? You might enjoy: Rhubarb and Strawberry Cake with Lemon Drizzle
Frequently Asked Questions
1. Can I use frozen rhubarb instead of fresh?
Yes! Thaw frozen rhubarb completely and pat it dry with paper towels to remove excess moisture. Skip the poaching step if using pre-sweetened frozen rhubarb.
Pro Tip: Frozen rhubarb works best in pies and sauces, but for upside-down cakes, fresh rhubarb gives better texture.
2. Why did my cake stick to the pan?
This usually happens if:
The pan wasn’t greased well enough (use butter + parchment paper).
The cake cooled too long in the pan (flip after 10 minutes of cooling).
You used a non-springform pan (I recommend this non-stick springform pan).
3. Can I make this gluten-free or vegan?
Gluten-free: Swap all-purpose flour with a 1:1 gluten-free blend (I use Doves Farm).
Vegan: Replace butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt.
4. How long does this cake stay fresh?
Room temperature: 2 days (covered).
Fridge: 5 days (bring to room temp before serving).
Freeze: Wrap slices tightly for up to 3 months.
5. Why is my rhubarb topping too sour?
Undersweetened rhubarb: Taste the poaching syrup and add 1–2 tbsp more sugar if needed.
Older rhubarb: Red stalks are sweeter than green ones.
6. Can I add strawberries or other fruits?
Absolutely! Try a rhubarb-strawberry combo (use 1 cup each). Check out my Rhubarb & Strawberry Cake for inspiration!
Rhubarb Upside-Down
Cake Recipe
Rhubarb Upside-Down Cake is the perfect way to celebrate spring, combining the tartness of rhubarb with a soft, buttery cake.
🍽 Servings: 8–10
⏱ Prep Time: 25 min
⏳ Baking Time: 40–45 min
⏰ Total Time: 1 h 10 min
Ingredients
For the Poached Rhubarb:
5–6 (2 ½ cups) chopped stalks fresh rhubarb
100g (½ cup) caster sugar
400ml (1 ⅔ cups),water
2 tbsp lemon juice
For the Cake Batter:
160g (1 ¼ cups) all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
Pinch of salt
150g (¾ cup) granulated sugar
115g unsalted butter, at room temperature
2 large eggs
120g (½ cup) sour cream
4 tbsp(¼ cup) brown sugar
Zest of 1 lemon
To Serve (Optional):
Sweetened whipped cream
Method
Prepare the Pan
1. Preheat your oven to 180°C (350°F) or 160°C (325°F) for a fan oven.
2. Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Butter the paper and sides of the pan, then sprinkle 2 tablespoons of brown sugar evenly over the bottom. Set aside.
Poach the Rhubarb
3. Wash and trim the rhubarb, cutting it into 1-inch pieces.
4. In a saucepan, combine rhubarb, caster sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer gently for about 5 minutes, stirring occasionally until the rhubarb is slightly tender but still holds its shape.
5. Remove from heat and strain. Arrange the rhubarb evenly in the prepared cake pan. Sprinkle with the remaining 2 tablespoons of brown sugar and the lemon zest. Set aside.
Make the Cake Batter
6. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
7. In a separate large mixing bowl, beat the butter and granulated sugar together until pale and fluffy.
8. Mix in the sour cream until smooth. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
Assemble & Bake
9. Carefully pour the cake batter over the rhubarb layer, spreading it evenly with a spatula to cover the fruit. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Invert
10. Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen the cake, then place a serving plate upside down on top of the pan. Carefully invert the cake onto the plate, removing the parchment paper if needed.
11. Let the cake cool completely before slicing. Serve on its own or with a dollop of sweetened whipped cream for an extra indulgent touch.
Enjoy!
It’s always summer somewhere.- Lilly Pulitzer
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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