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Rhubarb Upside-Down Cake Recipe

Rhubarb Upside-Down Cake Recipe

I've baked this cake every spring for many years, and my family loves it! At potluck dinners it disappears quickly, drawing compliments even from those who normally don't care for rhubarb. Use you own fresh rhubarb or find a neighbor who will trade stalks for the recipe! —Helen Breman Marydale, New York
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:8-10 servings


  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, melted
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • Sweetened whipped cream, optional


  • 1. Place rhubarb in a greased 10-in. heavy oven-proof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  • 2. Spread over rhubarb mixture. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Loosen edges immediately and invert onto a serving dish. Serve warm. Serve with whipped cream if desired. Yield: 8-10 servings.

Nutritional Facts

1 piece: 316 calories, 10g fat (6g saturated fat), 48mg cholesterol, 248mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 4g protein.

Reviews for Rhubarb Upside-Down Cake

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KarenLiz User ID: 2217422 227956
Reviewed Jun. 15, 2015

"Just made this for the first time and loved it. Delicious! Only negative is that the cake part dried out pretty quickly (not that it lasted that long in this house!)"

glitterchatter User ID: 2651232 5872
Reviewed May. 12, 2014

"This takes a little bit extra prep, but it's definitely a winner! It can be served warmed or chilled. I believe this recipe won 2nd place in a rhubarb contest in the April/May 2006 Taste of Home. Yummy!"

raceywlf User ID: 3872239 3799
Reviewed Jul. 17, 2011

"Loved this recipe, made it many times.

added 1 tbsp of powdered strawberry gelatin to the topping and about 1/4c. more rhubarb to fill my skillet, and replaced nutmeg with cinnamon, it took me 45 min. to bake, and it turned out wonderful. thanks for this great recipe."

[email protected] User ID: 394395 6885
Reviewed May. 22, 2011

"The cake was not done even after the toothpick came out clean, and the rhubarb topping was too juicy, it did not thicken up after it came out of the oven until it was completely cool. Good flavor though. I just think the method needs some tweaking."

Isty User ID: 596894 1916
Reviewed Jun. 9, 2010

"What a great, easy recipe. It was vary delicious. I had to bake it for 20 minutes longer then what the recipe called for."

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