Every spring, when the first tender stalks of rhubarb peek through the garden soil, I know baking season has officially begun. My grandmother used to say that rhubarb was the “sour soul of spring”—and she meant that in the best way. Her rhubarb upside down cake was the first dessert we made together every year, long before strawberries or peaches were in season.
This recipe is my take on her classic. It’s a blend of sweet and tart, with that signature caramelized fruit topping that defines any upside down cake. Whether you’re hosting a spring brunch or just celebrating rhubarb season, this rhubarb upside down cake is a moist, tender, and gloriously pink showstopper.
Why You’ll Love This Rhubarb Upside Down Cake
- 🍰 Perfectly balanced: Tangy rhubarb meets rich vanilla cake.
- 🌸 Made for spring: A seasonal dessert that celebrates the first harvest.
- 🧈 Buttery caramel topping: That sticky-sweet crown makes it irresistible.
- 🕰️ Old-fashioned comfort: A vintage vibe that never goes out of style.
- 📷 Instagram-worthy: That ruby red topping is naturally gorgeous!
If you’re on the hunt for fresh rhubarb cake recipes, this one’s bound to become a seasonal tradition in your kitchen.
Ingredients (Serves 8)
For the Rhubarb Topping:
- 4 cups rhubarb stalks, trimmed and chopped into 1-inch pieces
- 3/4 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup whole milk
How to Make Rhubarb Upside Down Cake
🍓 Step 1: Prepare the Rhubarb Topping
In a saucepan, melt the butter with brown sugar over medium heat until bubbly and smooth. Stir in the vanilla. Pour this mixture into a greased 9-inch round cake pan and spread evenly. Arrange the chopped rhubarb on top in a single, dense layer.
Tip: For a more striking visual, line the rhubarb in neat rows or a spiral pattern.
🧁 Step 2: Mix the Cake Batter
Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla.
Mix in the sour cream and milk, then slowly incorporate the dry ingredients. Stir until just combined—don’t overmix!
🥄 Step 3: Assemble and Bake
Carefully spoon the batter over the rhubarb layer and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before inverting onto a plate. Be patient—it’s worth the wait to reveal that glistening ruby crown!
What Makes This Cake So Special?
What sets this apart from other rhubarb cake recipes is the buttery brown sugar topping that turns slightly crisp around the edges but stays soft and gooey in the center. It caramelizes the rhubarb just enough to mellow its tartness, without erasing that spring zing we all crave.
And the vanilla-scented cake? It’s soft, rich, and moist from the sour cream. It balances the tang perfectly, creating a dessert that’s just sweet enough.
Optional Twists & Variations
- 🍓 Add strawberries: Mix in 1/2 cup chopped strawberries with the rhubarb for a rhubarb-strawberry upside down cake.
- 🌿 Herbal note: Add 1 tsp chopped fresh rosemary or thyme to the topping for a sophisticated twist.
- 🍋 Zest it up: Lemon or orange zest in the batter adds brightness.
- 🌾 Gluten-free? Substitute with a 1:1 gluten-free flour blend.
How to Store & Serve
Storing:
- Cover and store at room temperature for up to 2 days.
- Refrigerate for up to 4 days (best warmed slightly before serving).
Freezing:
Wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature or reheat gently.
Serving Ideas:
- With a dollop of whipped cream or crème fraîche
- Topped with vanilla ice cream
- As part of a spring brunch spread with tea and fresh berries
My Springtime Tradition
I remember one rainy April afternoon, standing on a stool next to my grandmother, rhubarb juice staining my fingers pink as I helped arrange stalks in the cake pan. That smell—warm butter, sugar, and rhubarb baking—still takes me back. Now I make it with my daughter every spring, passing on the same messy, magical moment.
If you’re looking for rhubarb cake that hits both the nostalgic and the elegant notes, this one’s for you.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Thaw it completely and drain excess liquid before using. Note: Frozen rhubarb can be softer and may release more juice during baking.
What if I don’t have sour cream?
Greek yogurt works perfectly as a substitute. You can also use buttermilk for a slightly tangier flavor.
Can I bake this in a different pan?
Yes, you can use a square 8×8 pan or even a cast iron skillet. Just be sure to watch the bake time—thicker cakes may need a few extra minutes.
How do I keep the rhubarb from becoming mushy?
Don’t overbake. Also, try not to overcrowd the rhubarb layer—leave some space between chunks if you prefer firmer texture.
Is this cake very tart?
It’s pleasantly tangy, but the caramel topping sweetens the rhubarb nicely. If your rhubarb is particularly sour, you can sprinkle a bit of sugar directly over the fruit before baking.
Final Thoughts
This rhubarb upside down cake is spring on a plate—simple, stunning, and bursting with that bright rhubarb flavor we wait all winter for. Whether you’re baking it for brunch, dessert, or just because your garden rhubarb is begging to be used, this cake will become a seasonal staple.
If you’re craving more sweet spring inspiration, pair it with our decadent Bounty Bars Recipe for a delightful contrast—tangy and bright meets rich and chocolatey.
Trust me: once you flip that cake and see those jewel-toned rhubarb pieces shining up at you, you’ll know exactly why this one’s stayed in my family for generations.
Print
Irresistible Rhubarb Upside Down Cake
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
A moist vanilla cake baked over caramelized rhubarb for a beautiful and tangy spring dessert. Sweet, tart, and buttery—this is spring baking at its best!
Ingredients
For the Rhubarb Topping:
4 cups rhubarb stalks, chopped (1-inch pieces)
3/4 cup brown sugar
1/4 cup unsalted butter
1 tsp vanilla extract
For the Cake Batter:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream (or Greek yogurt)
1/4 cup whole milk
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment if desired.
Make Rhubarb Topping: In a saucepan, melt brown sugar and butter over medium heat. Stir until smooth and bubbly. Remove from heat and mix in vanilla extract. Pour into prepared pan and spread evenly. Arrange chopped rhubarb over the sugar mixture in a single, packed layer.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Combine Wet & Dry: Add sour cream and milk to the wet mixture. Slowly mix in the dry ingredients until just combined—do not overmix.
Assemble Cake: Carefully spoon batter over the rhubarb layer and smooth the top.
Bake: Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool & Invert: Let cool in the pan for 10–15 minutes. Run a knife along the edges, then invert onto a serving plate. Let cool completely before slicing.
Notes
You can substitute sour cream with Greek yogurt for a lighter twist.
For more vibrant color, use red rhubarb stalks if available.
This cake is best enjoyed the day it’s made but holds up well for 2–3 days.
Can be made ahead and stored tightly wrapped in the fridge.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg