What I love about this cake is how the flavor of the tangy rhubarb pairs so perfectly with the sweet cake base. In this recipe, I added diced rhubarb not just as a decoration, but also in the cake batter itself, to make the cake super moist inside.

I’ve served this easy rhubarb cake recipe to family and friends on many occasions, and the nice pattern on top of the cake is always a hit.

For more rhubarb recipes, check out my famous geometric rhubarb tart or traditional rhubarb and almond cream tart. For an easy dessert, try vanilla rice pudding with rhubarb compote.

What I love about this rhubarb cake recipe

• EASY RECIPE: One of the best things about this rhubarb upside-down cake is how simple it is to make. Even if you’re not an experienced baker, you can easily whip up this simple cake in no time. 
• BEAUTIFUL PATTERN: The caramelized rhubarb on top creates a stunning visual effect that will impress your guests and make a perfect dessert for your spring gatherings. 
• MOIST CAKE: Adding rhubarb to the cake batter not only adds a tangy flavor, but it also helps keep the cake super moist and tender. You won’t have to worry about any dry or crumbly cake with this recipe, even after 3-4 days.

Ingredient list

• Rhubarb: I choosed the brightest red color stalks of fresh rhubarb to have a nice pattern. You can use frozen rhubarb too.
• Sugar: I use brown sugar for the cake batter and white sugar to sweeten the rhubarb and keep it’s bright color.
• Butter: I used unsalted butter at room temperature.  
• Egg: I use large eggs.
• Ground almonds: I like to add ground almonds to give the cake a nutty flavor and moist texture. If you don’t have ground almonds, you can replace it simply with flour.
• Flour: I use all-purpose flour to provide structure and volume to the cake. You can replace it with a gluten free flour.
• Baking powder: I use baking powder to help the cake rise and create a fluffy texture.
• Milk: I use whole milk to add richness and moisture to the cake batter. You can replace it with with sour cream, buttermilk or heavy cream. 
• Vanilla: I add vanilla extract for a subtle but delicious flavor boost that complements the slightly sour rhubarb.
• Lemon zest: I aslo like to add lemon zest to the cake batter. This recipe works very well with orange zest too!

You will find the exact quantities in the recipe card at the bottom of this post.

How to make the rhubarb pattern?

To ensure that the rhubarb stalks are cut to the correct length for the cake pan, I recommend cutting a circle of parchment paper the same size as your springform pan and then cutting it into 4 quarters.

You can use these quarters as a guide to cut the rhubarb stalks to the right length before placing them in the cake pan.

How to make this upside-down rhubarb cake?

This upside-down rhubarb cake is absolutely easy to make and the preparation won’t take you more than 15-20 minutes. I have simplified the steps of the recipe below but you can find a more detailed description of each step in the recipe card.

1. Prepare the cake batter: Mix the cake batter ingredients to a smooth batter.
2. Cut the rhubarb stalks: For the pattern, use the method explained above. Cut the remaining rhubarb in small pieces, sprinkle with sugar and add to the cake batter.
3. Assemble: Assemble the pattern in the bottom of your cake pan, covered with parchment paper, sugar and butter. Pour the batter over the rhubarb stalks.
4. Bake: Bake in a preheated oven at 180°C (convection heat) for 35 minutes.
5. Serve: Flip the cake over (see the recipe card for detailed instructions), and brush the rhubarb with warm strawberry jam to enhance the color.

Géraldine’s tips

• Use a non-stick or well-buttered springform pan: To ensure that your cake  doesn’t stick to the pan, make sure to use a non-stick pan or a well-buttered pan. 
• Don’t overmix the batter: When mixing the batter, be careful not to overmix it. Overmixing can cause the cake to become dense and tough. Mix just until the ingredients are combined and then stop.
• Let the cake cool before flipping it: It’s important to let the cake cool for about 10-15 minutes in the pan before flipping it over onto a serving platter. This will allow the dough to shrink a bit and it will come off the pan easily.

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Recipe card

Easy Upside-Down Rhubarb Cake

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4.7 of 89 votes

Rhubarb is one of my favorite seasonal fruit – although technically it’s a vegetable. And this easy upside-down rhubarb cake is one of my favorite way to serve it!

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Cake

Cuisine French

Servings 8

Calories 389 kcal

Equipment

• 1 cake pan 24 cm (9 inches)

Ingredients

 

MetricUS Customary

 

1x2x3x

For the rhubarb pattern

• 600 g rhubarb
• 50 g sugar
• 1 tablespoon butter
• 1 tablespoons strawberry jam

For the cake batter

• 125 g butter
• 100 g brown sugar
• 2 eggs
• 150 g flour
• 100 g ground almonds
• 6 g baking powder
• 125 ml milk
• 1 teaspoon Vanilla extract
• Lemon zest

Instructions

 

• In a large bowl, cream together the butter and sugar until light and fluffy using a stand mixer or electric mixer. Add in the eggs one at a time followed by the flour, almond powder, and baking powder, mixing until well combined.
• Add the milk, vanilla extract, and lemon zest to the batter, stirring until everything is evenly incorporated.
• Cut the rhubarb stalks in half lengthwise so they’ll fit in the pan. Butter the edges of the pan and place a circle of parchment paper in the bottom. Sprinkle some sugar over the parchment paper, add a few pieces of butter, then arrange the rhubarb stalks on the cake pan to create a nice pattern (see above how I created my pattern).
• Cut the remaining rhubarb into small pieces and toss them with a spoonful of sugar until coated and add them to the cake batter.
• Pour the batter over the rhubarb stalks.
• Bake the cake in a preheated oven at 180°C (convection heat) for 35 minutes or until a toothpick inserted in the center comes out clean.
• While the cake is baking, heat up some jam in the microwave or in a double boiler until it’s melted and smooth.
• When the cake is done baking, remove it from the oven and while it’s still hot run a knife alongside the edges of the cake, place a serving plate and turn the cake over. Remove the parchment paper.
• Brush the melted jam over the top of the rhubarb to enhance their color. Let the cake cool for a few minutes before serving. Enjoy with a chantilly or scoop of vanilla ice cream.

Nutrition

Calories: 389kcalCarbohydrates: 43gProtein: 8gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 221mgPotassium: 353mgFiber: 4gSugar: 22gVitamin A: 615IUVitamin C: 8mgCalcium: 195mgIron: 2mg

Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!