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Homemade Rhubarb Upside-Down Cake Recipe

Homemade Rhubarb Upside-Down Cake Recipe

This light and airy yellow cake is moist but not too sweet, and the caramelized rhubarb topping adds tangy flavor and eye appeal. We like it served with strawberry ice cream. —Joyce Rowe, Stratham, New Hampshire
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling YIELD:10-12 servings


  • 2/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 2-1/4 cups diced fresh or frozen rhubarb
  • 4-1/2 teaspoons sugar
  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1/4 teaspoon cream of tartar
  • Whipped cream, optional


  • 1. In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • 3. In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb (pan will be full, about 1/4 in. from the top of pan).
  • 4. Bake at 325° for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 10-12 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 each: 240 calories, 10g fat (6g saturated fat), 59mg cholesterol, 254mg sodium, 36g carbohydrate (27g sugars, 1g fiber), 3g protein.

Reviews for Homemade Rhubarb Upside-Down Cake

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Victoria User ID: 6542445 265948
Reviewed May. 14, 2017

"A lot of steps but definitely worth the extra work. If the top is too sweet, try using more rhubarb. I like 3 cups. If you add some frozen strawberries or raspberries in addition, defrost a bit and drain so you don't have too much liquid."

germanycook User ID: 6411056 225423
Reviewed Apr. 26, 2015

"Made this in a 10'' springform pan - lined with parchment paper which you NEED otherwise it'll leak! Awesome taste - the rhubarb was caramelized perfectly and cake was the perfect compliment."

mommen User ID: 2042985 68604
Reviewed Jul. 6, 2014

"One of my families favorite desserts! Whenever I take it to a gathering, I am always asked for the recipe."

mainefoodie11 User ID: 5532869 157486
Reviewed Jul. 10, 2013

"I made this for Memorial Day weekend. My friends said it is definately a "keeper""

Mtorcyclemama User ID: 7312221 87927
Reviewed Jun. 22, 2013

"Excellent, caramelized rhubarb on top is wonderful:) outstanding with a cup of good quality coffee/ espresso"

foag User ID: 2647017 108976
Reviewed Jul. 3, 2008

"Did not think the topping would be so carmalized/crunchy...I was not a fan but my family loved it. -good topping if you have a sweet tooth"

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