Celebrate rhubarb season in the most delicious way with this easy, irresistible Rhubarb Upside Down Cake recipe. This cake’s absolutely stunning jewel-toned top is hiding a tender, buttery crumb and sunny citrus flavors—all topped with a crisp, golden crumble. Despite its showstopper looks, this dessert comes together quickly and effortlessly, making it the ideal sweet treat for even the busiest weeknights. No fancy skills required, just a little mixing and layering for maximum flavor and visual payoff!

Why You’ll Love This Recipe

Incredibly Easy and Quick: The batter is simple, the steps are straightforward, and the prep takes just about 25 minutes. It’s a no-stress dessert!
Perfect Use for Rhubarb: This recipe turns those tart rhubarb stalks into a juicy, sweet-tart topping that balances beautifully with the soft, moist cake.
Citrus-Infused Flavor: Orange zest and juice wake up every bite with brightness—seriously, don’t skip the orange!
Crumb Topping Crunch: The crumb layer adds a hint of caramel and cinnamon with a satisfying crunchy finish—totally worth the (easy!) extra step.
Flexible and Forgiving: Great for make-ahead, adaptable for substitutions, and universally loved.

Ingredients You’ll Need

Rhubarb Layer

Rhubarb: Chopped for tartness and beautiful color. Fresh is best, but you can use frozen—just defrost and drain well.
Granulated Sugar: Balances the tart rhubarb; essential to get that lovely syrupy topping.
Salted Butter: Adds richness, helps prevent sticking, and gives that signature buttery base. Don’t be shy—extra for greasing is smart.

Cake

Salted Butter: For unbeatable flavor and tenderness. If you only have unsalted, add a small pinch of extra salt.
Granulated Sugar: Sweetens the cake without overpowering the rhubarb.
Eggs: For structure and richness. Room temperature eggs mix more easily—try to plan ahead!
Orange Zest & Juice: This is the secret flavor bomb. Adds freshness and depth.
Vanilla Extract: Brings warm, sweet undertones. Use real vanilla if you can.
Sour Cream: Adds moisture, tang, and an ultra-tender crumb. Full fat works best, but Greek yogurt will do in a pinch.
All-Purpose Flour: The perfect baking base for reliable results—make sure to spoon and level for accuracy.
Baking Powder: For lift and fluffiness.
Salt: Enhances flavors and rounds everything out.
Milk: Keeps the cake moist without weighing it down. 2% is ideal, but anything from whole to low-fat will work.

Crumb Layer

Salted Butter: Melted so everything comes together quickly.
All-Purpose Flour: Helps form the perfect crumbs.
Granulated + Brown Sugar: Sweetness plus a subtle caramel note from the brown sugar.
Raw Turbinado Sugar (optional): For next-level crunch—highly recommended!
Salt: Just a pinch to balance sweetness.
Cinnamon: Adds subtle warmth.

Variations

Berry Rhubarb: Add a handful of chopped strawberries with the rhubarb for a classic flavor twist.
Lemon Instead of Orange: Substitute lemon zest and juice for a sharper citrus punch.
Gluten-Free: Swap in your favorite all-purpose gluten-free flour blend.
Spiced Up: Add a dash of cardamom or ginger to either the cake or crumb for an aromatic kick.
Nuts: Sprinkle chopped pecans or almonds into the crumb topping for extra crunch.

How to Make Rhubarb Upside Down Cake

Step 1: Prep the Pan and Rhubarb

Preheat your oven to 350°F. Generously butter a 9-inch cake pan—don’t skimp, this helps with easy release and ensures that glorious fruit layer comes out intact. For insurance, line the bottom with parchment paper and butter again. Scatter small pieces of butter in the bottom.

Toss the chopped rhubarb with sugar and set aside. This short rest helps the rhubarb macerate, releasing its juices for that dreamy glaze.

Step 2: Make the Cake Batter

Cream the softened butter until smooth. Add sugar and beat until light and fluffy—this is where your cake gets its tenderness. Beat in eggs one at a time until the batter looks glossy and uniform. Orange zest, juice, and vanilla go in next—breathe in that citrusy aroma!

Blend in the sour cream for moisture, then add flour, baking powder, and salt, mixing on low just until almost combined. Finally, pour in the milk and gently mix until the batter is silky and smooth.

Step 3: Assemble the Cake

Spread the sugared rhubarb over the bottom of your prepared cake pan, nestling the pieces close for full coverage. Pour the batter over the rhubarb, smoothing gently to cover.

Step 4: Add the Crumb Topping

Mix melted butter, flour, granulated sugar, brown sugar, salt, and cinnamon together. Toss in turbinado sugar if you have it—so worth it for that irresistible crunch! Sprinkle this crumbly mixture evenly over the cake batter.

Step 5: Bake and Unmold

Bake for 45-55 minutes. The cake is done when a toothpick comes out with just a few moist crumbs. Let it cool in the pan for 10 minutes—no longer, or it’ll stick! Run a knife around the sides, invert onto a rack (over a baking sheet to catch any syrup), and lift off the pan. If it doesn’t release immediately, give the bottom a firm tap.

Let the cake cool before slicing. If you’re impatient (who isn’t?), pop it in the fridge for 20 minutes to speed things up!

Pro Tips for Making the Recipe

Proper Pan Prep: Butter the pan—and your parchment!—thoroughly for an easy release.
Don’t Overmix: Mix the cake batter until just combined to keep the crumb light and tender.
Fresh Rhubarb: If using frozen rhubarb, defrost and drain thoroughly to avoid excess moisture.
Invert While Warm: Ten minutes of cooling is key—longer and the fruit might stick. If it resists, firmly tap the base of the pan with a butter knife handle.

How to Serve

This cake is best served just slightly warm or at room temperature, letting the rhubarb’s blush colors and syrupy juices shine. It’s fantastic solo, but if you want to indulge, pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream. For a brunch treat, serve alongside strong coffee or a citrusy tea—the flavors absolutely sing together.

Make Ahead and Storage

Storing Leftovers

Keep the cake tightly covered at room temperature for up to 3 days—it stays moist and delicious. For longer storage, refrigerate well wrapped for up to 6 days.

Freezing

This cake freezes like a dream! Wrap individual slices in plastic and store in an airtight container for up to 2 months. Thaw overnight in the fridge or on the counter before enjoying.

Reheating

Warm slices in the microwave for a few seconds or in a 300°F oven for that fresh-baked feel. Just don’t overheat or you’ll lose the cake’s delicate crumb.

FAQs

Can I use frozen rhubarb?
Absolutely—just make sure to defrost completely and pat dry so your cake doesn’t become watery. Frozen rhubarb can sometimes be a bit tangier, but the sugar evens things out beautifully.

What if I don’t have sour cream?
No problem! Full-fat Greek yogurt is a great substitute, offering the same tang and moisture. Avoid low fat varieties if you can, as they may make the cake less rich.

Do I need to peel rhubarb before using?
No need to peel rhubarb unless the stalks are very tough or stringy. Just trim the ends and chop into even pieces.

How do I keep the fruit from sticking to the pan?
Generous greasing is your best friend, plus a parchment paper round on the bottom. Don’t let the cake sit too long after baking before inverting—10 minutes is the sweet spot.

Final Thoughts

There’s something magical about transforming humble rhubarb into a dessert that’s both gorgeous and outrageously delicious. This Rhubarb Upside Down Cake is unfussy, fast, and destined to win hearts at any table, whether you’re serving friends, family, or just treating yourself after a long workday. Bake it soon—don’t be surprised if you wish rhubarb season lasted all year long!

Rhubarb Upside Down Cake Recipe