Easy Upside-Down Rhubarb Cake

4.7 of 89 votes
Prep time: 15 minutes
Cook time: 40 minutes
Jump to Recipe
Piece of Easy Upside-Down Rhubarb Cake on a plate

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.

Top view of an Upside-Down Rhubarb Cake with a geometric pattern on top

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 a pattern for a rhubarb cake
rhubarb pattern

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.
Piece of an Easy Upside-Down Rhubarb Cake on a plate

Frequently asked questions

How should I store leftover cake?

If you have leftover cake, store it in an airtight container in the refrigerator for up to 5 days. The rhubarb on top will lose some of its vibrant color, but the cake will still be delicious.

Can I freeze the cake for later?

Yes, you can freeze the upside-down rhubarb cake for up to 3 months. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. To thaw, remove the cake from the freezer and let it sit at room temperature for a few hours before serving. You can also reheat individual slices in the microwave or oven.

Can I use frozen rhubarb instead of fresh?

Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw it completely and drain off any excess liquid before using it in the cake.

Can I use a different type of fruit for the topping?

Absolutely! While rhubarb is a delicious and seasonal choice, you can experiment with other fruits like peaches, plums, or apples to create different flavor profiles.

Don’t hesitate to leave me a comment, it always makes me very happy!

Follow me on Instagram, Facebook or TikTok to take a look behind the scenes of my blog :

Recipe card

Print Recipe

Easy Upside-Down Rhubarb Cake

Click on the stars to rate!

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!
Prep Time 15 minutes
Cook Time 40 minutes
Course Cake
Cuisine French
Servings 8
Calories 389 kcal


  • 1 cake pan 24 cm (9 inches)


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


  • 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.


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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe!


  1. 5 stars
    Great recipe, simple to follow and super easy to adapt! Even with a few substitutions for dietary requirements this came out beautiful and delicious; it rose nicely and browned perfectly on the sides. Would love to make this one again next time rhubarb is in season!

  2. 5 stars
    I tried this recipe yesterday and was surprised how easy it was! The geometric pattern that the rhubarb stalks created were my favorite detail. everyone enjoyed the fresh rhubarb from the farmers market in this homemade cake.

  3. Thank you for the recipe. Can you please mention the size of the tin in this recipe? Many thanks!