Rhubarb Upside Down Cake is a unique and creative cake recipe that you need to try. It's simple yet has several textures and flavors that come together to create a scrumptious dessert. From the syrupy rhubarb mixture to the crunchy streusel and moist cake, each bite is pure magic!
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The tart rhubarb mixes perfectly with the strawberry jelly to keep it from becoming bitter. I love the crumbly streusel and the crunch of the almonds. It adds amazing texture to the soft components of the upside-down cake. It's one of the best rhubarb cake recipes I have ever had!
If you like upside-down cake recipes, you will love my apple upside down cake and this pina colada upside down cake. My pecan upside down cake is really good too.
Why You'll Love This Recipe
- It's great anytime: This strawberry rhubarb upside-down cake is perfect for dessert or breakfast with a hot cup of coffee.
- It's customizable: You may switch up ingredients like jelly, nuts, and more to make this recipe your own.
- It has perfectly balanced flavors: This upside-down cake is a terrific balance between sweet and tart.
Ingredients
Below are all of the ingredients needed to make this rhubarb upside-down cake perfectly. I separated them by layer to help you differentiate each component easily.
For the streusel
- Flour: I use all-purpose flour. It helps to coat the other ingredients to give it a crumbly texture, so it crisps as it bakes.
- Almonds: I love almonds for this because they are crunchy and not too salty. Plus, they're good for you!
- Sugar: Granulated sugar works well here but you could also use brown sugar as well. It adds a note of molasses to the streusel.
- Butter: I use unsalted butter to keep from having a salty flavor. If you only have salted butter, omit the extra salt to keep it balanced. You're also going to need butter for the rhubarb and cake mixture too.
For the rhubarb
- Sugar: This adds sweetness to the naturally tart rhubarb. It also helps it become thick and syrupy. Granulated sugar is best for this.
- Cornstarch: This acts as a thickener to ensure it takes on a jam-like consistency and sticks to the cake.
- Lemon: I like to add fresh lemon zest for brightness and it compliments the rhubarb without making it more sour. We're going to add some to the cake mixture as well.
- Rhubarb: If you haven't had rhubarb before, it has a sour and slightly bitter flavor that is way more tame when cooked. It works well with sweet fruit and in desserts.
For the cake
- Flour: I use all-purpose flour, but you may also use your favorite gluten-free blend instead.
- Spices: Cardamom is warm, a little spicy, and has a hint of floral. It's a well-balanced spice that lifts the cake and adds depth that counteracts the sweet and tart flavors. Don't skip it! I also use salt in the cake, too.
- Baking powder: For an airy cake, baking powder is essential. It helps it rise and remain light and fluffy.
- Sugar: I keep it simple and use granulated white sugar as the sweetener for the cake batter.
- Eggs: I use 3 eggs for this recipe to help the structure and texture of the cake as it bakes.
- Butter: After you melt the butter, ensure it has some time to cool. Adding it while hot will cook the eggs.
- Sour cream: This is a great ingredient in baked goods! It provides moisture and results in a perfectly tender cake.
- Vanilla extract: The subtle flavor of the vanilla extract plays well with the other ingredients.
- Strawberry jelly: I like to use jelly because it thins out perfectly in the microwave to be brushed onto the finished cake. It soaks in great! Strawberry and rhubarb are a classic combination.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Apple: Add diced apples or use apple jelly to add a different sweet fruit flavor. Try green apples if you prefer a more tart flavor.
- Orange: Trade the strawberry jelly for orange marmalade. The citrus compliments the rhubarb very well.
- Coconut pecan: Use chopped pecans instead of almonds and add shredded coconut for a subtle tropical flair in the streusel.
Try this caramel peach upside down cake and my banana upside down cake if recipes like this are your thing.
How to Make Upside Down Rhubarb Cake
Here are all of the steps needed to make each component of this recipe for rhubarb upside-down cake. Preheat your oven to 350 degrees F and arrange your rack in the middle of the oven. Ensure that you grease your cake pan and line the bottom with parchment to make it easier to flip.
Step 1: Prepare the streusel. Combine the streusel ingredients in a medium mix bowl and stir until it's crumbly and then, set it aside.
Step 2: Make and transfer the rhubarb mixture. Mix the cornstarch, sugar, and lemon zest in a mixing bowl. Then, add the rhubarb and melted butter. Pour the mixture into the prepared pan and gently press it down.
Step 3: Mix and transfer the cake batter. Combine the dry ingredients in one bowl and the wet ingredients in another. Pour the flour mixture into the wet mixture and whisk until it's just combined. Transfer it to the cake pan on top of the rhubarb and spread it out.
Step 4: Sprinkle on the streusel. Carefully break up the streusel mixture and sprinkle it on the top of the cake batter. Ensure it covers the top as best as you can!
Step 5: Bake and cool. Pop the cake into the oven and bake it for 55-60 minutes. Then, let it cool for about 10 minutes.
Step 6: Flip and add jelly. Flip the rhubarb cake upside down onto a serving platter and remove the cake pan. Microwave the jelly for about 20 seconds and brush it onto the top of the rhubarb. Enjoy warm, or let it cool to room temperature!
Recipe Tips
- Use room temperature eggs: Using room temperature eggs ensures a velvety smooth batter every time. Leave them on the counter for about 30 minutes before you start prep.
- Don't cool too long before flipping: About 10 minutes is plenty of time to cool before you flip the cake upside down. Otherwise, the rhubarb mixture will become very soft and mushy.
- Make cupcakes: Try making mini versions in a cupcake pan. Start by baking them for 25-30 minutes and add time as needed. They will be ready much faster!
If you love recipes like this easy rhubarb cake, you may also enjoy my rhubarb coffee cake or this rhubarb dump cake!
Storage Directions
- Storing: Store leftover cake in an airtight container in the refrigerator for up to 4 days or at room temperature for up to 2 days. You may freeze it in an airtight container for up to 1 month.
- Make Ahead: To help with prep, you may prepare the rhubarb mixture up to 24 hours in advance and store it in the refrigerator.
Serving Suggestions
- Enjoy a slice of this rhubarb cake recipe with a scoop of rhubarb ice cream to keep the theme. Strawberry banana ice cream goes great with it, too.
- Serve an easy dinner like crockpot chicken broccoli rice or a sweet and spicy bacon burger and then finish the meal with this cake.
- Add some chocolate strawberry granola as a fun and unique topping.
Recipe FAQs
If your oven runs hot or if you leave it in too long, the rhubarb can be susceptible to burning. Just be careful!
Overbaking the cake or removing it from the pan immediately can make the cake crumbly and cause it to fall apart.
Yes, but I prefer jelly because it melts better in the microwave and is easier to add to the finished upside-down rhubarb cake.
Video
More Delicious Rhubarb Recipes
Do you like cooking with rhubarb? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Rhubarb Upside Down Cake
Equipment
- 1 8 inch round pan
Ingredients
Streusel
- ½ cup all-purpose flour
- ½ cup sliced almonds
- ¼ cup sugar
- 4 tablespoons unsalted butter melted
- ¼ teaspoon table salt
Rhubarb
- ¾ cup sugar
- 1 ½ teaspoons cornstarch
- 1 teaspoon grated lemon zest
- 1 ½ pound rhubarb trimmed and cut into ½-inch pieces
- 3 tablespoons unsalted butter melted
Cake
- 1 ½ cup all-purpose flour
- 1 ½ teaspoons ground cardamom
- 1 ½ teaspoon baking powder
- ½ teaspoon table salt
- 1 cup sugar
- 3 large eggs
- 6 tablespoons unsalted butter melted and cooled
- ⅓ cup sour cream
- 1 ½ teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 ½ teaspoon vanilla extract
- ¼ cup Strawberry jelly
Instructions
- Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Grease baking pan, line bottom with parchment paper, and grease parchment and sides of pan.
Streusel
- Stir all-purpose flour, sliced almonds, sugar, melted butter, salt in medium bowl until well combined. Set aside.
Rhubarb
- Whisk sugar, cornstarch, and lemon zest together in large bowl. Add rhubarb and stir well to coat. Drizzle with melted butter and stir to incorporate.
- Transfer rhubarb mixture to prepared pan and press rhubarb pieces into bottom of pan, making sure there are no large gaps (pieces may not fit in single layer).
Cake
- Whisk flour, cardamom, baking powder, and salt together in medium bowl; set aside.
- Whisk sugar and eggs in large bowl until thick and homogeneous, about 45 seconds. Whisk in melted butter until combined. Add sour cream, lemon zest, lemon juice and vanilla; whisk until combined. Add flour mixture and whisk until just combined.
- Pour batter into pan and spread evenly over rhubarb mixture. Break up streusel with your hands and sprinkle in even layer over batter.
- Bake until cake is golden brown and toothpick inserted in center comes out clean, 55-60 minutes.
- Transfer pan to wire rack and let cool for 10 minutes (if left to cool upside down for too long the rhubarb layer gets mushy, its best to flip it and let it cool right side up). Run knife around edges of pan to loosen cake, then invert onto serving platter.
- Let cool for about 10 minutes. Microwave jelly in small bowl until fluid about 20 seconds. Using pastry brush, gently dab jelly over rhubarb topping. Serve warm or at room temperature.
Video
Notes
- Store leftovers of this rhubarb cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Flip the cake after a few minutes of cooling so the rhubarb doesn't become mushy from sitting in the bottom of the pan.
- Be careful not to overbake your cake. This can make it dry and it will fall apart when you remove it from the pan or slice it.
Marla says
All I can say is yum. Totally delicious and a definite keeper. Thx ❤️❤️❤️
Karin and Ken says
You’re most welcome. I’m glad you enjoyed it. All the best. Karin
Doris says
You weren’t kidding. This upside down cake is superb and is my favorite now too. This recipe is definitely special. Thank you for sharing. This one’s a tasty keeper.
Karin and Ken says
We think it’s special too! All the best. Karin
Shay says
If you love rhubarb you’re gonna love this recipe. I think is my favorite new way to eat rhubarb. I’ve tried other upside down cakes before and this one is the best by far Thank you for sharing my new favorite recipe. ❤️
Karin and Ken says
You’re most welcome. I try my best. You just made my day. All the best. Karin