Rhubarb Upside-Down Cake | Easy Spring Dessert
- felichiccuisine
- Apr 2
- 4 min read
Updated: May 1
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!
Enjoy!
Have you tried making this Rhubarb Upside-Down Cake? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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