Strawberry Rhubarb Upside Down Cake with a title

My youngest loves it raw dipped in sugar and I love rhubarb desserts!  Rhubarb is typically paired with strawberries and often made into a Strawberry Rhubarb pie. which of course is delicious!

Delicious fresh rhubarb topped with a very simple yet amazing homemade cake and baked until golden.  The result is a fluffy cake with an incredible fresh topping keeps the entire cake beyond moist!  One of my favorite rhubarb desserts yet!

This dessert is best served warm (or room temperature) and topped with vanilla ice cream!

Strawberry Rhubarb Upside Down Cake

Sweet & Tart Dessert Recipes

piece of Rhubarb Upside Down Cake with a fork and ice cream on top
5 from 17 votes↑ Click stars to rate now!
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Rhubarb Upside Down Cake

Fresh rhubarb is topped with a simple moist cake and baked until golden!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8

Ingredients  

  • 3 cups fresh rhubarb 2-3 medium stalks, chopped
  • 1 ½ tablespoons flour
  • ¼ cup butter melted
  • ½ cup brown sugar

Batter

  • ¾ cup sugar
  • ¼ cup butter melted
  • 1 egg
  • 1 tablespoon lemon juice + zest from lemon
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup milk

Instructions 

  • Preheat oven to 350°F.
  • Toss rhubarb & flour in a small bowl.
  • Pour ¼ cup melted butter into a 9" round pan. Top with brown sugar. Arrange the rhubarb mixture on the brown sugar. Set aside.

Batter

  • Combine sugar & melted butter. Stir in egg & lemon juice.
  • In a small bowl, combine flour, baking powder, lemon zest, & a pinch of salt.
  • Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
  • Spread the batter over the rhubarb mixture and bake 32-36 minutes or just until a toothpick comes out clean.
  • Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.

Notes

To add strawberries, reduce the rhubarb to 2 1/2 cups and add 1 1/2 cups of fresh strawberries. Toss the berries with the flour/sugar mixture and proceed with the rest of the recipe as written.
It is important to wait 15 minutes before turning the cake over to allow the topping to set.
Leftover cake will keep in an airtight container in the fridge for 3 days. 
To freeze: Let cool, wrap, and then store in the freezer for up to 2 months. 
5 from 17 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 357 | Carbohydrates: 58g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 125mg | Potassium: 364mg | Fiber: 2g | Sugar: 35g | Vitamin A: 460IU | Vitamin C: 31.4mg | Calcium: 131mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I only have an 8″ round or a 9″ square pan, what your be your recommendation of those two options to cook this cake, and how much would it affect the cooking time? I lean toward the 8″ round, but not sure if the fruit/batter amounts would make it spill over? Would appreciate your advice.

    1. I’d recommend using the same size, even if it is a different shape, as the volume is correct for that type of pan, so would suggest the 9 inch pan. Enjoy the cake Lee!

  2. I made this today for Father’s Day! It turned out so wonderful. A bit tart and a bit sweet! Everyone loved it. This is a keeper!
    Too bad I can’t post a picture of mine!5 stars

  3. Is it a full lemon juiced? I got 3 tablespoons, the ingredients say 1 lemon. Then the instructions say 1 tablespoon, thanks!

    1. For this recipe, we use 1 tablespoon of the juiced lemon in step 3 and the zest from a whole lemon in step 4 Dani.

    1. Hi Bevy, we haven’t tried it but I would think it would work. I would suggest thawing and draining the rhubarb first so your dish doesn’t turn out watery.

  4. This came out absolutely fantastic!! I only used rhubarb because I just love rhubarb, all else the same. This recipe is a keeper for life!!5 stars

  5. Hi!…I love your recipes…..and this one has me yearning for rhubarb to grow!…..but while I am waiting I decided to try a different approach….I had a can of Blueberry Pie filling so decided to try it with this…I added a 1/4cup of water to the filling so it would not dry out….and it was perfect..now the flavour possibilities are enlarged…….my hubby really enjoyed it….Thanks again.5 stars

  6. I have made this recipe 4 times now. It’s delicious, but doesn’t seem to cook the batter completely in the centre in the allotted time. Should I try a larger baking tin? I’ve extended the time by 20 minutes, but wondering if there is another solution.

  7. Can this be made with just rhubarb for those who cannot eat strawberries? Just increase the amount of sugar?

    1. Hi!….my hubby won’t eat cooked strawberries ….so I pair my rhubarb with cherries either fresh when they are season …frozen….or canned…..they taste great together..
      Enjoy!!

    1. I haven’t tried it but I would think it would work. I would suggest thawing and draining the rhubarb first so your dish doesn’t turn out watery.

    1. Only if the outside is really tough. I usually wash it and trim the ends. Once you’ve trimmed the ends, you can try “peeling” the edge like you would celery. If it’s tough it will come right off!