Rhubarb Upside Down Cake
Bake a tangy Rhubarb Upside Down Cake with caramelized rhubarb and lemon-scented cake.
Ingredients
- 3 cups fresh rhubarb (2-3 medium stalks, chopped)
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup butter (melted)
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1/4 cup butter (melted)
- 1 egg
- 1 tablespoon lemon (juice + zest from lemon)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 2/3 cup milk
Instructions
Step 1: Preheat and toss the rhubarb
Preheat the oven to 350°F. While the oven warms, chop 2–3 medium rhubarb stalks into roughly 1/2-inch pieces and toss them with 1 1/2 tablespoons of all-purpose flour in a small bowl so the fruit releases less liquid and the pieces stay discrete while baking. This step is quick and tidy — the flour lightly dusts the rhubarb, giving the stalks a slightly matte, slightly powdery surface that will later cling to the caramelized sugar for a glossy finish.
Step 2: Prepare the pan and arrange the topping
Pour 1/4 cup melted butter into a 9" round pan so it pools evenly across the base, then scatter 1/2 cup packed brown sugar over the butter so it forms a damp, grainy amber carpet. Arrange the floured rhubarb pieces on top in an intentional pattern (concentric arcs or a loose mosaic) so each piece sits partly embedded in the sugar-butter mix; the rhubarb should look wet, ruby-red, and ready to caramelize. Set the prepared pan aside while you make the batter.
Step 3: Make the batter and assemble the cake
In a medium bowl combine 3/4 cup granulated sugar with 1/4 cup melted butter until glossy and slightly thickened, then whisk in 1 beaten egg and the juice of one lemon. In a separate small bowl whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon lemon zest, and a pinch of salt. Add the dry mixture to the butter-egg mixture alternately with 2/3 cup milk, stirring just until the batter is homogenous—a pale yellow, ribboning batter with a soft, slightly glossy surface and a few small air pockets. Spread this batter gently and evenly over the rhubarb-sugar layer in the prepared 9" round pan so the red pieces peek through in places and the surface is smooth but not overworked.
Step 4: Bake, cool, invert and serve
Bake the assembled pan 32–36 minutes until the cake surface is pale golden at the edges and a toothpick inserted into the center comes out clean; the caramelized sugar beneath will bubble quietly and darken to a deep amber. Let the cake cool in the pan 15–20 minutes so the sugar firms slightly, then run a knife around the edge and invert the cake onto a platter so the glossy, ruby rhubarb becomes the top. Slice and serve warm — the slice should show a moist, pale-yellow crumb contrasting with jewel-like chunks of rhubarb; finish with a scoop of ice cream or a dollop of whipped cream if you like.
Notes
- Toss rhubarb with flour to reduce excess liquid and prevent a soggy topping.
- Use fresh lemon juice and zest for the brightest flavor.
- Do not overmix the batter; stir until just combined for a tender crumb.
- Let the cake cool 15-20 minutes before inverting to avoid breaking the topping.
- Warm slices briefly before serving and add ice cream or whipped cream for contrast.