Rhubarb Upside Down Cake

There’s something timeless about rhubarb cake — sweet, tart, and comforting. With just one bowl, a pan, and a few basics like flour, sugar, and butter, this mixture comes together easily. Simple pieces, simple joy — a recipe to keep.

Rhubarb Upside Down Cake

Spring is finally here, and with it comes rhubarb season—a fleeting but exciting time for me. One of my favorite rhubarb recipes to make during this season is a Rhubarb Upside Down Cake. This wonderful dessert features a tangy-sweet rhubarb layer nestled under a light and tender cake. Once flipped, the rhubarb pieces glisten on the top of the cake, creating a stunning presentation that’s as beautiful as it is delicious.

This recipe came from my husband's grandmother and she loved rhubarb! She had a huge patch in her back yard and the whole family got to enjoy delicious rhubarb desserts every spring, made with the rhubarb from her garden! So whether you’ve picked up some fresh rhubarb from your local farmers market, spotted it in grocery stores, or picked it from your garden, this is the perfect way to showcase its bright, tart flavor. Paired with whipped cream or a scoop of vanilla ice cream, this easy dessert becomes one of those tasty treats you’ll crave all season.

What You Need

• Rhubarb

• White Sugar

• Butter

• Eggs

• Milk

• Salt

• All Purpose Flour

• Baking Powder

Tips for Making Rhubarb Upside Down Cake

• ​Bring your butter, eggs, and any dairy in the recipe to room temperature. This ensures a smooth, even cake batter and helps it rise properly.

• ​Slice your rhubarb stalks into inch pieces; uniformity helps the rhubarb mixture cook evenly.

• ​Let the cake cool in the prepared pan for 15 minutes, then invert it onto a wire rack. Use an offset spatula to gently loosen the bottom of the pan if needed. A cooled cake is less likely to fall apart.

How to Make Rhubarb Upside Down Cake

Step 1: Preheat oven to 350°F and prepare a 9x13-inch pan with non-stick cooking spray or line with parchment paper plus a light coating of non-stick cooking spray on the parchment paper. Clean and cut rhubarb into 1-inch or smaller pieces for a total of at least 4 cups, more if you desire a thicker layer of rhubarb (I used 4 cups in the photos).

Step 2: In a large bowl, combine the chopped rhubarb and 1 cup sugar. Once rhubarb is fully covered with sugar, move to the prepared pan and dot with 2 tablespoons of butter. You may also add the butter into the rhubarb-sugar mixture and combine, as shown in photos. Once combined press into the bottom of the prepared 9x13-inch pan.

Above Left: rhubarb, sugar and butter ready to combine. Above Right: Mixture pressed into bottom of prepared pan.

Step 3: In a medium bowl, combine 1 1/2 cups flour, 3 teaspoons baking powder, and 3/4 teaspoon salt; mix and set aside. In a large bowl, combine 1 cup sugar, 6 tablespoons of room temperature butter, 2 eggs, 3/4 cup milk and mix well. Slowly add the dry ingredients to the wet ingredients and mix thoroughly, but don't over mix. Pour the cake batter over the rhubarb in the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean from the cake. 

Step 4: Allow the cake to cool in the pan for at least 15 minutes before inverting on to your serving tray. Top with ice cream or whipped cream when serving for a delicious dessert!

How to Store Rhubarb Upside Down Cake

Once completely cool, store your rhubarb cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

This Rhubarb Upside Down Cake recipe is proof that easy dessert recipes can still be stunning and satisfying. It's an ideal pick for spring potlucks, Mother’s Day, or just a treat after browsing easy dinner ideas. If you love the sharp bite of tart rhubarb and the softness of a tender cake, this recipe deserves a spot on your seasonal baking list. It is Forkin' Good!

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