Rhubarb Upside Down Cake is a delightful spring and summer dessert that layers juicy, tangy rhubarb with a moist vanilla cake and a surprise crumb topping that bakes into the base for a perfect texture contrast. It’s an elevated, yet approachable treat that lets seasonal produce shine.

Why You’ll Love This Recipe

Perfect for rhubarb season: This recipe is an ideal way to enjoy fresh rhubarb when it’s at its peak.
Three delicious layers: Juicy fruit, tender vanilla cake, and a crisp crumb topping all in one slice.
No fancy tools required: Just a cake pan and basic baking ingredients.
Customizable: Add strawberries, swap citrus, or adjust the crumb layer to your taste.
Make-ahead friendly: Keeps well and even tastes better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rhubarb
Granulated sugar
Salted butter
All-purpose flour
Eggs
Orange zest and juice
Vanilla extract
Full fat sour cream
Baking powder
Salt
2% milk
Brown sugar
Turbinado sugar (optional)
Ground cinnamon

Directions

Preheat and Prepare Pan: Preheat the oven to 350°F. Generously butter a 9-inch cake pan, including the sides. Add a parchment paper round to the bottom and butter that as well. Scatter 4 tablespoons of cubed butter across the bottom of the pan.
Prepare Rhubarb: In a bowl, stir the chopped rhubarb with sugar and set aside to macerate and release juices.
Make Cake Batter:
- In a large bowl, cream the softened butter.
- Add sugar and mix until fluffy.
- Beat in eggs one at a time, followed by the orange zest, juice, and vanilla.
- Mix in sour cream until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture, mixing on low.
- Pour in the milk and mix until just combined.
Assemble Cake:
- Evenly layer the rhubarb (with juices) over the butter in the pan.
- Spread the cake batter over the rhubarb.
Make Crumb Topping:
- Melt the butter, then stir in the flour, sugars, salt, and cinnamon until crumbly.
- Sprinkle over the cake batter.
Bake: Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
Invert and Cool: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a wire rack with a tray underneath to catch any drips. Tap the bottom gently if needed to release.
Cool Completely: Let the cake cool to room temperature before serving. Optionally, chill it in the fridge for 20 minutes to speed cooling.

Servings and timing

Yield: 10 slices
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Variations

Strawberry Rhubarb: Swap half the rhubarb for chopped fresh strawberries for a classic pairing.
Citrus swap: Use lemon juice and zest instead of orange for a brighter flavor.
Peach or apricot: Try replacing rhubarb with stone fruit for a summer twist.
Nut topping: Add chopped pecans or almonds to the crumb layer for extra crunch.
Spiced version: Add nutmeg or cardamom to the cake batter for depth.

Storage/Reheating

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for 3–4 days. Let slices come to room temperature before serving or enjoy chilled.
Freezing: Not recommended due to the fruit layer becoming soggy upon thawing.
Reheat: Briefly warm slices in the microwave for 10–15 seconds if desired.

FAQs

How do I pick good rhubarb?

Choose firm, crisp stalks that are red, pink, or green. Avoid limp or blemished stalks. The color does not affect flavor much.

Can I eat rhubarb leaves?

No, rhubarb leaves are toxic and should always be removed and discarded before cooking.

What does rhubarb taste like?

Rhubarb is tart and tangy, and becomes soft and juicy when cooked—perfect for sweet baked goods.

Can I freeze rhubarb?

Yes, wash and chop it, then freeze in a single layer on a baking sheet. Transfer to a freezer bag for up to 6 months.

When is rhubarb in season?

Rhubarb is typically in season from April to July, though it can vary depending on location.

Can I use frozen rhubarb in this cake?

Yes, but thaw and drain it first to avoid excess moisture in the cake.

What’s the purpose of the crumb layer on the bottom?

It adds a surprise crunch and texture contrast, making this more than just a simple upside-down cake.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works as a 1:1 substitute and maintains the cake’s moisture.

Can I use different citrus in this recipe?

Yes, lemon zest and juice are great alternatives to orange. Lime could also add an interesting twist.

Can I serve this with anything else?

Absolutely! Whipped cream, vanilla ice cream, or a drizzle of crème fraîche are all excellent pairings.

Conclusion

This Rhubarb Upside Down Cake is a show-stopping dessert that delivers both flavor and texture with every bite. Whether you’re baking with homegrown rhubarb or store-bought, this cake brings out the best in the seasonal ingredient. With its soft crumb, tart topping, and unique crumb base, it’s a recipe worth repeating all season long.