Rhubarb Upside Down Cake – 60-Minute Recipe
A delicious upside-down cake featuring sweet and tart rhubarb, perfect for springtime. The combination of the caramelized sugar and the tender rhubarb creates a truly unique and mouthwatering dessert.
Recipe by Ivy Woolenberg· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr estimated total time for 9 servings.
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Ingredients
- 8 tbsp unsalted butter
- 1 cup white granulated sugar
- 2 eggs
- 1 1/4 cup all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- 2 tbsp sour cream or yogurt
- 1 tsp vanilla extract or paste
- 3/4 cup white sugar
- 1/4 cup water
- 3 rhubarb
Instructions
- 1Preheat your oven to 350°F (347°F).
- 2Cream together the softened butter and white granulated sugar until light and fluffy.
- 3Add eggs one at a time, mixing until smooth and well combined.
- 4In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 5In a separate jug, whisk together the whole milk, sour cream or yogurt, and vanilla extract or paste.
- 6Add half of the dry mixture to the butter mixture and mix to combine.
- 7Finish with the rest of the dry mixture and mix until just combined.
- 8Thoroughly grease an 8x8 inch pan with nonstick cooking spray and line with parchment paper, leaving overhang on both sides for easy removal.
- 9Place the washed and cut rhubarb pieces along the bottom of the pan in an even layer.
- 10In a medium saucepan, combine the white sugar and water.
- 11Place the saucepan over medium heat, swirling the pan constantly, until the mixture is boiling and reaches a medium shade of amber, approximately 5-7 minutes.
- 12Pour the bubbling sugar mixture over the rhubarb, making sure to cover the entire surface.
- 13Add the cake batter over the rhubarb and caramel, using an offset spatula to smooth into an even layer.
- 14Bake the upside-down cake for 35-40 minutes, or until the top of the cake is golden brown and springs back to the touch.
- 15When the cake comes out of the oven, run an offset spatula along the sides of the pan to release the edges.
- 16Let the cake cool for 5 minutes, then invert it onto a serving plate.
- 17Slice and serve warm, enjoying the sweet and tart combination of the rhubarb and the moist cake.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Line the pan for easy removal
Place parchment paper with overhang on the greased 8×8‑inch pan before adding the rhubarb.
Watch the caramel color
Swirl the sugar‑water mixture over medium heat until it reaches a medium amber shade, about 5‑7 minutes.
Release edges before inverting
Run an offset spatula along the sides of the pan right after baking to free the cake edges.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Rhubarb Upside Down Cake?
- About 1 hour in total: 20 minutes of prep and 40 minutes of cooking.
- How many servings does this Rhubarb Upside Down Cake recipe make?
- This recipe makes 9 servings as written; ingredient quantities on this page can be scaled.
- Where does this Rhubarb Upside Down Cake recipe come from?
- It was shared by Ivy Woolenberg on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.