If you’re looking for an easy rhubarb dessert with a fun presentation, try this rhubarb upside-down cake! It combines lots of fresh rhubarb, plenty of orange zest and bakes up beautifully in a cast iron skillet. Delicious with strawberry ice cream!
Hey friends! I know some of you are well into rhubarb season, but here in Newfoundland it’s only just ready to harvest (well, in our little backyard garden anyway).
I was super excited to pluck our rhubarb and I knew I had to make something special. So, I made this easy and delicious rhubarb upside-down cake!
On top of trying to stay with the seasons here, let’s get into a little nerdy talk.
The new season of Stranger Things is back on Netflix today! If you are a fan of that science fiction show, like me, then you know all about “the upside down.” And, if you’re wondering what I’m talking about, I won’t bore you with the details, LOL.
So, geeking out here, how fun would it be to share an upside down cake recipe for the start of a new season? Still with me?
Like rhubarb desserts? Check out this strawberry rhubarb crisp!
What Is Upside Down Cake?
Upside-down cake is like any other cake, except it has a layer of fruit in a sugar syrup on the bottom. After it’s baked, it’s inverted (turned upside down) so that the bottom becomes the top of the cake.
Pray to the baking gods that everything comes out beautifully when you tip that baby over and, when it does (because it will), do a happy dance right in the middle of your kitchen!! Seriously, though, this is one easy dessert!
Did ya know that rhubarb is actually a veggie, not a fruit?
How To Make Rhubarb Upside Down Cake
Full details are in the recipe card below, but here are the basics:
- Melt some butter in a skillet, and then add the sugar, stirring in (the sugar won’t fully be dissolved at this point).
- Add chunks of rhubarb and stir, coating it in the butter/sugar mixture. Cook for a few minutes. As it cooks, it will release a little liquid and the sugar mixture will dissolve.
- Ensure the rhubarb is in an even-ish layer on the bottom of the cast-iron skillet. Let sit for a little while you are preparing batter.
- Place flour in a bowl and stir in baking powder, cinnamon, salt and orange zest. Set aside.
- In the bowl of a stand mixer, blend some butter and sugar. Then blend in vanilla extract and orange extract.
- Blend in eggs, one at a time.
- Blend in half of the reserved flour mixture.
- Add half of the milk. Continue with remaining flour and milk, and blend until just combined (and there are no streaks of dry flour left).
- Scoop cake batter on top of the rhubarb mixture.
Tip: An ice cream scoop is helpful here. If you don’t have that, though, no biggie (use a spoon). - Using a spatula and gently spread out batter in an even layer.
- Bake the cake and once it is done, allow it to cool for 10 minutes. Run a butter knife along the edge of the cake to loosen any stuck on bits, if there are any.
- Carefully place a plate or platter (that’s a little bigger than the skillet) on top of the skillet and invert (quickly turn over) to remove the cake from the skillet.
What To Serve With This Cake
Enjoy this rhubarb upside-down cake on its own or with any of these for an extra special treat:
- Ice cream (I particularly enjoy vanilla or strawberry ice cream with this cake)
- Whipped cream
- Fresh mint
- Sprinkle of extra orange zest for extra orange oomph
- White, dark or milk chocolate shaved over top
Tips and Variations
- Use the stalks only of the rhubarb. The leaves are poisonous!
- Allow the cake to cool for 10 minutes before inverting.
- Not into orange? Try lemon zest instead!
- When inverting (tipping over) baked rhubarb cake, select a plate or platter that is just slightly larger than the skillet. You want to be able to still have a good grip on the skillet when turning.
- Speaking turning that skillet over, it will still be hot so I like to wear good, grip-able oven gloves.
More Delicious Desserts
If you make this rhubarb cake recipe, be sure to leave a comment below!
Rhubarb Upside-Down Cake
Ingredients
- ¾ cup unsalted butter (softened), divided
- 1 cup granulated sugar, divided
- 3 cups rhubarb, cut into about 1-inch chunks (about ¾ pound)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoons fresh orange zest, heaping tablespoons (from about 2 to 3 oranges)
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 large eggs
- ¾ cup milk
- Baking spray, to grease skillet
Instructions
- Melt ¼ cup of butter in a 10-inch cast-iron skillet over medium-low heat.
- Add ½ cup of sugar, stirring with melted butter.
- Add chopped rhubarb, stirring to coat in butter/sugar mixture. Cook, stirring occasionally, for 3 to 4 minutes.
- Turn off heat and allow the mixture to sit while preparing the batter for the cake. Try to get an even-ish layer of rhubarb covering the bottom of the skillet. Spray a little baking spray around the top of the skillet at this point too (so the cake doesn't stick as it bakes).
- Preheat oven to 350 degrees Fahrenheit for use shortly.
- Meanwhile, in a bowl whisk together the flour, baking powder, salt, cinnamon and orange zest. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a bowl with a hand mixer) blend (on medium-high speed) remaining ½ cup of butter with remaining ½ cup of sugar for about 2 to 3 minutes until combined and creamy (stop as necessary to scrape the sides of the bowl with a rubber spatula).
- Add vanilla extract and orange extract and blend for about 30 seconds.
- Reduce speed and add eggs, one at a time, blending until just combined (mixture may not look combined and creamy and that's okay).
- Alternating between reserved flour mixture and milk, add to the bowl of the stand mixer, blending until just combined and no streaks of dry flour remains.
- Scoop batter on top of the rhubarb. Use a spatula to gently spread out, being carefully not to move around the rhubarb too much.
- Bake for 35 to 40 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.
- Carefully remove the cake from the oven and let sit for 10 minutes. Run a butter knife or small offset spatula around the cake to ensure no bits are stuck to the skillet.
- Place a serving platter (a little bigger than the skillet) over top of the cake. Then carefully and confidently turn over so the cake comes out of the skillet. Be careful as the skillet will still be hot!
- Serve as is or with ice cream for an extra yummy treat.
Notes
- Use the stalks only of the rhubarb. The leaves are poisonous!
- Allow the cake to cool for 10 minutes before inverting.
- Not into orange? Try lemon zest instead!
- When inverting (tipping over) baked rhubarb cake, select a plate or platter that is just slightly larger than the skillet. You want to be able to still have a good grip on the skillet when turning.
- Speaking turning that skillet over, it will still be hot so I like to wear good, grip-able oven gloves.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Betty
Oven temperature?
Dawn | Girl Heart Food
Hi Betty! The oven temperature is 350 degrees Fahrenheit. Hope you enjoy the recipe!!
Melissa
That cake looks delicious! I always forget about rhubarb, but it is so good! Definitely need to try it with strawberry ice cream! Thanks!
Dawn - Girl Heart Food
Thank you Melissa 🙂 You really do – such a treat!
Aleta
Wow what a beauty! My mom’s most favourite cake is rhubarb, I am sooo going to make her this for her birthday! Thanks for the delicious recipe Dawn!
Dawn - Girl Heart Food
So happy to hear that, Aleta! Hope you guys love it 🙂
Matt @ Total Feasts
I LOVE rhubarb, and I love a good excuse to use my cast iron. This cake looks great, and I agree ice cream would go well with it. Also, the rhubarb you have grown looks amazing, so vibrantly red- delicious!
Dawn - Girl Heart Food
Thank you very much, Matt 🙂 Love using my cast iron pan!
Valentina
Beautiful cake! Love rhubarb season and this is certainly a delicious way to celebrate it.
I am a big Stranger Things fan! 😀 We just watched first two of new season last night. Yay!
Dawn - Girl Heart Food
Thank you Valentina! Isn’t that show great?
Sarah
I love love love upside down cakes, but they scare the bajeezus out of my! LOL! Your rhubarb cake is SO PRETTY though- I need to give it a try!!! And I’m so happy it’s finally rhubarb season for you!
Dawn - Girl Heart Food
LOL!! Thank you Sarah 🙂 Me too!
Haylie / Our Balanced Bowl
My husband and I are spending all weekend binge watching Stranger Things so this was so fun to see!! Also I had no clue that rhubarb was a veggie! So you’re saying this cake is a health food, right?! LOL! But really, this looks seriously delicious! I love the vibrant color and I just know the flavor is out of this world! Hope you have an awesome weekend lady <3 Xo!
Dawn - Girl Heart Food
Haha…I like the way you think 😉 Thank you Haylie! Hope your week is going awesome! XOXO
Kathy @ Beyond the Chicken Coop
The flip is always the hardest part! I always hold my breath and hope it doesn’t slide out while I’m mid-flip! Rhubarb is one of my favorites and we are still in rhubarb season here. This will need to go on my baking list cause it looks and sounds amazing!
Dawn - Girl Heart Food
Lol! Thank you Kathy! Hope you enjoy this one as much as we do 🙂
Ben|Havocinthekitchen
I’ve never made an upside-down cake! I guess as a sloppy person, I’m afraid it would be a disastrous situation once I’ve flipped the cake 🙂 But this cake looks so beautiful…that I’ll probably try my luck!
Dawn - Girl Heart Food
Lol…it’s easy peasy! Thank you Ben! Hope you love this one 🙂
annie@ciaochowbambina
Don’t you just love how easily upside down cakes come together! I love the addition of rhubarb! This’ll certainly wake my taste buds up! Happy weekend, my friend! xoxo
Dawn - Girl Heart Food
Me too! Thank you Annie! XOXO
Katherine | Love In My Oven
You know I love my rhubarb!! I think this cake is just beautiful, and a perfect use for all of that extra rhubarb in my backyard!! Also, I am SO excited for Stranger Things. I’m watching season 2 of Big Little Lies and then I’m going to move onto ST!
Dawn - Girl Heart Food
Thank you so much, Katherine!! I bet it’s gonna be an awesome season 🙂 Have a wonderful weekend ahead!
Kevin
Rhubarb is in it’s prime right now and this cake is sure one for everyone to try! Looks amazing and love the addition of orange zest to give a little citrus kick!
Dawn - Girl Heart Food
Thank you Kevin! The citrus really adds something special 🙂
Kelsie | the itsy-bitsy kitchen
I’ve never actually seen Stranger Things so I have no idea what the upside down is. But I can totally get behind this upside-down cake! Rhubarb is one of my very favorites! And of course you know how I feel about cake :). Have a great weekend, Dawn!
Dawn - Girl Heart Food
Lol! It’s a good show 😉 I definitely know how you feel about cake!! Thank you Kelsie! Have a great weekend too!
Jennifer @ Seasons and Suppers
This cake is a stunner! I am a huge rhubarb fan and I also have a freezer full of it, so I will be baking this one soon 🙂
Dawn - Girl Heart Food
Thank you so much, Jennifer! Hope you love it as much as we do 🙂