Can I use frozen rhubarb?

Yes! Thaw it completely and drain excess liquid before using. Note that 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 8x8 pan or a cast iron skillet. Just monitor the baking time closely, as the thickness of the batter may vary.

How do I keep the rhubarb from becoming mushy?

Don’t overbake the cake. Also, avoid overcrowding the rhubarb in the pan—spacing it out helps preserve its texture.

Is this cake very tart?

It's pleasantly tangy. The brown sugar caramel topping balances the sourness of the rhubarb, but you can sprinkle a little extra sugar if needed.

Rhubarb Upside Down Cake – 7 Delicious Reasons to Try It

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

Scale

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

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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