Rhubarb Upside Down Cake Recipe

Name: Rhubarb Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g rhubarb, washed, cleaned and cut into small sticks; 2 teaspoons cornstarch; 1/2 cup light muscovado sugar; 2 cups cake flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon sea salt; 280 g butter, at room temperature; 1 cup demerara sugar; 1 cup caster sugar; 1 lemon, zest of, grated; 1 teaspoon vanilla extract; 4 eggs; 1/3 cup sour cream; 2 teaspoons lemon juice

Servings: persons

600 g rhubarb, washed, cleaned and cut into small sticks
2 teaspoons cornstarch
1/2 cup light muscovado sugar
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon sea salt
280 g butter, at room temperature
1 cup demerara sugar
1 cup caster sugar
1 lemon, zest of, grated
1 teaspoon vanilla extract
4 eggs
1/3 cup sour cream
2 teaspoons lemon juice

1
In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
2
In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
3
With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
4
Add eggs, one at a time. Mix to combine after each addition.
5
Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
6
Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
7
Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
8
Bake the cake in the oven at 160?C for 1 hour or until a cake tester comes out clean.
9
Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
10
Cool completely before serving.

1408

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 600 g rhubarb, washed, cleaned and cut into small sticks, 2 teaspoons cornstarch, 1/2 cup light muscovado sugar, 2 cups cake flour, and more.

Yes, Rhubarb Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions