Looking for a dessert that’s as gorgeous as it is easy to make? This Easy Rhubarb Upside-Down Cake is a nostalgic twist on a classic—fluffy vanilla cake layered over a glossy, caramelized bed of fresh rhubarb. With its perfect balance of tart and sweet, this cake delivers big flavor with simple ingredients you probably already have on hand.
Whether you’re baking for a spring gathering, brunch with friends, or just a quiet moment of indulgence, this cake is sure to charm with its old-fashioned goodness and stunning upside-down presentation.
Why You’ll Love This Recipe
This is more than just cake—it’s a heartwarming slice of home. Here’s why you’ll want to make it on repeat:
Beautifully Rustic: The ruby-red rhubarb bakes into a jewel-toned topping.
Soft & Buttery Cake: Moist, tender, and infused with vanilla.
Sweet Meets Tart: Caramelized brown sugar tames rhubarb’s tang perfectly.
Crowd-Pleaser: Elegant enough for guests, easy enough for weekday baking.
No Fancy Equipment: Just one pan, a few bowls, and basic pantry staples.
Prep & Cooking Time
No-fuss and full of charm—this is a quick recipe that rewards with big flavor.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: About 1 hour
Ingredients
Here’s everything you need to whip up this simple but stunning treat:
• 1½ cups chopped fresh rhubarb
• ½ cup brown sugar, packed
• ¼ cup unsalted butter, melted (for topping)
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Topping: Pour melted butter into a 9-inch round cake pan. Sprinkle the brown sugar over the butter, then evenly layer the chopped rhubarb on top. This will become your cake’s beautiful top once flipped.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter & Sugar: In another large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Add the flour mixture in three parts, alternating with the milk. Mix gently just until combined—don’t overmix!
- Assemble & Bake: Pour the batter over the rhubarb layer, smoothing the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Flip: Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and flip onto a serving plate while still warm. Let it rest before slicing.
How to Serve
This cake is equally at home on a brunch table or as a cozy after-dinner treat. Try it:
With Whipped Cream: A dollop of fresh whipped cream softens the tart notes.
With Ice Cream: Vanilla or strawberry ice cream turns this into a dreamy dessert.
With Coffee or Tea: The perfect sweet companion to your favorite brew.
Warm or Chilled: It’s delightful straight from the oven or cool from the fridge.
Tips & Variations
Use Frozen Rhubarb: No fresh? Frozen works great—just thaw and drain well.
Make It Citrus-y: Add lemon zest to the batter for a bright pop.
Try Other Fruit: Mix in strawberries or raspberries for a twist.
Add a Glaze: Drizzle with vanilla icing for extra sweetness and shine.
Final Thoughts
This Easy Rhubarb Upside-Down Cake is everything a dessert should be—simple, nostalgic, and absolutely delicious. With its golden crumb and glistening rhubarb crown, it’s the kind of cake that looks fancy but feels like home.
Bake it once, and it’ll become a sweet tradition you come back to again and again.
Print
Easy Rhubarb Upside-Down Cake
- Total Time: 60 minutes
Description
This Easy Rhubarb Upside-Down Cake is a simple yet stunning dessert featuring tart rhubarb caramelized in brown sugar, topped with a moist and buttery vanilla cake
Ingredients
- 1½ cups chopped fresh rhubarb
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted (for topping)
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C). Melt the butter and pour it into a 9-inch round cake pan. Spread the brown sugar evenly on top of the butter, then layer the chopped rhubarb over the sugar.
- In a separate bowl, combine the flour, baking powder, and salt. In another bowl, cream the softened butter with granulated sugar until it is light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for enhanced flavor.
- Gradually add the flour mixture and milk to your butter mixture, starting and ending with the flour. Mix gently until just combined. Pour the batter over the rhubarb layer and smooth it out.
- Place the pan in the oven and bake for 40 to 45 minutes. Check for doneness with a toothpick; it should come out clean. Once baked, let it cool in the pan for about 10 minutes before flipping it onto a serving plate. This cake can be enjoyed warm or at room temperature
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8 slices
- Calories: 250 kcal per serving
