Rhubarb Upside Down Cake
Bake Rhubarb Upside Down Cake with caramelized rhubarb and a tender lemon cake, serve warm and enjoy.
Ingredients
- 3 cups fresh rhubarb (2-3 medium stalks, chopped )
- 1 ½ tablespoons all-purpose flour
- ¼ cup butter (melted)
- ½ cup brown sugar
- ¾ cup granulated sugar
- ¼ cup butter (melted)
- 1 egg
- 1 tablespoon lemon (juice + zest from lemon )
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- ⅔ cup milk
Instructions
Step 1: Prepare the rhubarb and the pan
Toss the chopped fresh rhubarb with the tablespoon of all-purpose flour in a small bowl until each piece is lightly dusted — this helps the fruit release juices without sinking into the batter. Pour 1/4 cup of melted butter into a clean 9" round cake pan, sprinkle and level the brown sugar on top so it forms an even caramel base, then arrange the floured rhubarb pieces into a tidy single layer on the sugar, pressing gently so they sit snugly. Set the prepared pan aside while you make the batter.
Step 2: Make the batter
In a modern matte grey ceramic mixing bowl, combine the granulated sugar and 1/4 cup melted butter and stir until glossy and slightly grainy, then beat in the egg and the lemon juice until smooth. In a separate small bowl whisk together the all-purpose flour, baking powder, lemon zest and a pinch of salt until evenly distributed. Add the flour mixture to the butter mixture alternately with the milk, folding gently and stopping as soon as the batter looks homogenous — pale golden, slightly thick but pourable, flecked with lemon zest.
Step 3: Assemble and bake
Carefully spread the finished batter in an even layer over the arranged rhubarb in the prepared round pan so the fruit remains covered but still visible at the edges. Bake in a preheated oven at 350°F until the cake is golden and a toothpick inserted into the center comes out clean, about 32–36 minutes. Remove the pan and let the cake cool in the pan for 15–20 minutes so the caramel can set.
Step 4: Unmold and serve warm
Run a thin knife around the cake's edge, invert the pan onto a platter and lift to reveal the glossy, caramelized rhubarb top; the cake should be golden with a light, airy crumb beneath the fruit. Serve warm slices on a clean white plate with a generous dollop of whipped cream and an optional sugared rhubarb slice garnish, the warm caramel pooling slightly at the base — perfect with a scoop of ice cream if you like.
Notes
- Toss rhubarb with flour to prevent sinking and control juices.
- Use unsalted butter to manage salt, or adjust to taste.
- For a dairy-free version, swap milk for plant milk and butter for neutral oil.
- Let the cake cool 15-20 minutes before unmolding so the caramel sets.
- Rewarm slices briefly before serving to revive the caramel.