This cake combines bright, tangy rhubarb with a soft, buttery crumb that melts in your mouth. The upside-down method creates a naturally decorative top without any need for frosting or complicated decoration.
It’s simple enough for a weekend bake yet elegant enough to serve at gatherings. The tartness of the rhubarb balances the sweetness of the cake beautifully, making it appealing even to those who prefer desserts that aren’t overly sugary.
The recipe uses basic pantry staples, making it easy to prepare whenever you have fresh rhubarb on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh rhubarb, trimmed and cut into even pieces granulated sugar brown sugar unsalted butter, melted all-purpose flour baking powder salt milk large eggs vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease a round 9-inch cake pan and line the bottom with parchment paper for easy release.
In a small bowl, combine melted butter and brown sugar. Spread this mixture evenly over the bottom of the prepared pan. Arrange the rhubarb pieces over the sugar mixture in a single, even layer.
In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the granulated sugar and eggs until light and fluffy. Add the milk and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Pour the batter evenly over the arranged rhubarb and gently smooth the top.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 to 15 minutes. Carefully run a knife around the edges, then invert the cake onto a serving plate while still slightly warm. Remove the parchment paper and let cool before slicing.
Servings and timing
This recipe serves 8 to 10 people.
Preparation time: 20 minutes Baking time: 40 to 50 minutes Total time: Approximately 1 hour and 10 minutes
Variations
Add sliced strawberries alongside the rhubarb for a sweeter, fruitier twist.
Stir a teaspoon of orange zest into the batter for a subtle citrus note.
Replace part of the vanilla extract with almond extract for a delicate nutty flavor.
Sprinkle chopped pecans or walnuts over the brown sugar layer before adding the rhubarb for added texture.
Use a mix of red and green rhubarb stalks for a more vibrant presentation.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days. If your kitchen is warm, refrigerate it to maintain freshness.
For longer storage, keep it in an airtight container in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 10 to 15 seconds. You can also reheat the entire cake in a 300°F oven for about 10 minutes until gently warmed through.
FAQs
Can I use frozen rhubarb?
Yes, but thaw it completely and drain any excess liquid before using to prevent the cake from becoming soggy.
Do I need to peel rhubarb?
No, rhubarb does not need peeling. Simply trim the ends and remove any tough strings if present.
What if my cake sticks to the pan?
Make sure to grease and line the pan with parchment paper. If it sticks slightly, gently loosen the edges with a knife before inverting.
Can I make this cake ahead of time?
Yes, it can be baked a day in advance and stored covered at room temperature or refrigerated.
How do I know when the cake is done?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready.
Can I make this in a cast iron skillet?
Yes, a well-seasoned 9-inch cast iron skillet works well and gives a rustic look.
Is this cake very sweet?
No, the tartness of the rhubarb balances the sweetness, resulting in a well-rounded flavor.
Can I substitute the milk?
You can use buttermilk for a slightly tangier flavor or a dairy-free alternative if needed.
What can I serve with this cake?
It pairs beautifully with whipped cream, vanilla ice cream, or a dollop of Greek yogurt.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Conclusion
Martha’s Rhubarb Upside Down Cake is a delightful dessert that celebrates the bright, tangy flavor of rhubarb in the most beautiful way. With its caramelized fruit topping and tender cake base, it’s a timeless recipe that’s both comforting and impressive. Whether served for a family dinner or a special gathering, this cake is sure to become a seasonal favorite.
Martha’s Rhubarb Upside Down Cake is a classic spring dessert featuring tender vanilla cake baked over a layer of caramelized rhubarb. Once flipped, the glossy pink topping creates a naturally stunning presentation. This easy rhubarb upside down cake perfectly balances sweet and tart flavors, making it an ideal seasonal treat for gatherings, brunches, or afternoon dessert.
Author:Catherine
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:8–10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Rhubarb Layer:
3 cups fresh rhubarb, trimmed and cut into even pieces
½ cup brown sugar
¼ cup unsalted butter, melted
For the Cake Batter:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
2 large eggs
½ cup milk
1 teaspoon vanilla extract
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Prepare Caramel Base: In a small bowl, mix melted butter and brown sugar. Spread evenly over the bottom of the prepared pan. Arrange rhubarb pieces in a single, even layer over the sugar mixture.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Prepare Wet Ingredients: In a large bowl, beat granulated sugar and eggs until light and fluffy. Add milk and vanilla extract, mixing until smooth.
Combine: Gradually fold the dry ingredients into the wet mixture, stirring just until incorporated.
Assemble & Bake: Pour batter evenly over the rhubarb layer and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Invert: Cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert onto a serving plate while still warm. Remove parchment paper and allow to cool before slicing.
Notes
Thaw and drain frozen rhubarb thoroughly before using.Add sliced strawberries for a sweeter variation.Stir in 1 teaspoon orange zest for a bright citrus note.A 9-inch cast iron skillet may be used for a rustic presentation.For clean slices, allow cake to cool fully before cutting.
