Rhubarb Berry Upside-Down Cake Recipe
Rhubarb Berry Upside-Down Cake Recipe photo by Taste of Home
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Rhubarb Berry Upside-Down Cake Recipe

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I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling
MAKES: 8 servings


  • 2 tablespoons butter
  • 1-3/4 cups chopped fresh rhubarb
  • 1/2 cup fresh blueberries
  • 2 tablespoons dried cranberries
  • 2 tablespoons brown sugar
  • CAKE:
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 1 tablespoon brown sugar
  • 2 large eggs
  • 1 tablespoon seedless strawberry jam
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup orange juice

Nutritional Facts

1 serving: 344 calories, 13g fat (8g saturated fat), 78mg cholesterol, 343mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 5g protein.


  1. Preheat oven to 350°. Place butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.
  2. Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
  3. In a large bowl, beat butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly.
  4. Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
  5. Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature. Yield: 8 servings.
Originally published as Rhubarb-Berry Upside-Down Cake in Taste of Home June/July 2015

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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shannondobos User ID: 5115022 265705
Reviewed May. 8, 2017

"I can't believe I'm the first to review this cake! I did make one change, simply because I didn't have any blueberries. I substituted sliced strawberries for the blueberries, and because I used the strawberries on top, I omitted the strawberry jam. The bottom is a super moist white cake, and the sweetness of the fruit on top is delicious. After serving it as a cake the first time, I used the leftovers to make mini trifles in sundae glasses the following day with whipped cream. Delicious!"

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