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Rosy Rhubarb Upside-Down Cake Recipe

Rosy Rhubarb Upside-Down Cake Recipe

Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
TOTAL TIME: Prep: 35 min. Bake: 35 min. + cooling YIELD:9 servings


  • 3 cups cubed (1-inch pieces) fresh or frozen rhubarb (about 8 stalks)
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • CAKE:
  • 3 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon lemon extract


  • 1. Preheat oven to 350°. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until rhubarb is crisp-tender, stirring to dissolve sugar. Drain, reserving 6 tablespoons cooking liquid.
  • 2. Pour butter into an 8-in. square baking dish. Sprinkle with brown sugar; top with drained rhubarb. Sift flour, baking powder and salt together twice.
  • 3. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in extract and reserved cooking liquid. Fold in flour mixture. Pour over rhubarb. Bake 35-40 minutes or until top springs back when lightly touched.
  • 4. Cool 10 minutes before inverting onto a serving plate. Serve warm. Yield: 9 servings.

Nutritional Facts

1 piece: 257 calories, 5g fat (3g saturated fat), 57mg cholesterol, 157mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 3g protein.

Reviews for Rosy Rhubarb Upside-Down Cake

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gparo User ID: 8267604 223207
Reviewed Mar. 20, 2015

"The perfect blend of lemon and rhubarb! easy and delicious!"

limarichardson User ID: 8291843 223176
Reviewed Mar. 20, 2015

"My family enjoyed this cake different than the usual"

spoiledbasher User ID: 3194367 199829
Reviewed Jul. 15, 2014

"This was my favorite cake AND rhubarb recipe of all time. I will make this every year!"

sgronholz User ID: 1473861 127900
Reviewed Jun. 4, 2014

"My husband and I really enjoyed this cake. Its lemony flavor was a nice change of pace from other rhubarb desserts."

[email protected] User ID: 77962 140219
Reviewed May. 15, 2014

"Delicious, light and tasty. My kids loved it, even the 7-month-old! I omitted the teaspoon of lemon extract because I didn't have any."

Arctic User ID: 76280 200854
Reviewed Apr. 21, 2014

"Wasn't bad, but way too much lemon and I like lemon. Didn't come out like the picture. I wouldn't make it again."

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