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Rhubarb Upside Down Cake The Best Sweet and Tangy Dessert

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Rhubarb Upside Down Cake is a moist, sweet and tangy dessert topped with caramelized rhubarb and a soft fluffy cake base.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Diet: Dairy-Free

Ingredients

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  • 3 cups fresh rhubarb, chopped
  • 1/2 cup brown sugar
  • 1/4 cup butter (for topping)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup milk or buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and grease a baking pan.
  2. Melt butter in the pan and sprinkle brown sugar evenly.
  3. Arrange chopped rhubarb over the sugar mixture.
  4. In a bowl, mix flour, baking powder, and salt.
  5. In another bowl, whisk sugar, eggs, milk, oil, and vanilla.
  6. Combine wet and dry ingredients until smooth.
  7. Pour batter over rhubarb and spread evenly.
  8. Bake for 40–45 minutes until a toothpick comes out clean.
  9. Cool slightly, then flip onto a serving plate.
  10. Serve warm or at room temperature.

Notes

  • Use fresh, firm rhubarb for best results.
  • Adjust sugar to balance tartness.
  • Do not overmix batter.
  • Flip cake while warm for easy release.
  • Store leftovers properly.

Nutrition

Find it online: https://recipeshots.com/quick-rhubarb-upside-down-cake/