Rhubarb Upside-Down Cake

Posted by Donna-Marie Pye on

Use tender pink rhubarb for this delicious spring cake. Top with tangy Rhubarb Sauce for the extra WOW!



  • 3 tbsp butter, melted
  • 2/3 cup granulated sugar
  • 1 lb trimmed rhubarb (about 10 stalks)
  • 1 1/2 tsp grated orange rind


  • 1/2 cup  butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp grated orange rind
  • 1/4 tsp salt
  • 1 cup plain yogurt


  1. Preheat oven to 350 F.
  2. Grease the sides of a 9-inch springform pan; pour in butter and sprinkle with sugar. 
  3. Cut rhubarb into 2-inch pieces. Arrange in tight rows in bottom of pan, starting with middle 3 rows and trimming to fit. Chop remaining  pieces coarsely; sprinkle on top along with orange zest; set aside.
  4. Cake: In a large bowl, cream butter with sugar until fluffy, about 2 minutes. Beat in eggs, one at a time and vanilla. I a separate bowl, stir together flour, baking powder, baking soda, orange rind and salt. Stir half of flour mixture into creamed mixture; stir in yogurt and remaining flour mixture. Spread carefully over rhubarb, mounding higher at the edges. Wrap foil around the bottom of the pan and set on a baking sheet (This is to reduce any seeping of juices from the cake).
  5. Bake in preheated oven for 1 hour or until cake springs back when lightly touched. Let cool on a rack for 15 minutes.
  6. Invert cake onto a serving platter. Serve warm with Rhubarb Sauce.

Serves 8 to 10

Rhubarb Sauce: In a saucepan over medium heat, bring 5 cups chopped rhubarb, 1/2 cup granulated sugar and 1/3 cup water to a boil. Reduce heat, stirring constantly and simmer 5 minutes or until tender. Set aside 2 tbsp rhubarb pieces; press remaining rhubarb in a sieve to extract 1 cup juice. Discard pressed rhubarb. Dissolve 1 tbsp cornstarch in 1 tbsp of the juice. Bring cornstarch mixture to a boil in saucepan. Cook over medium heat; whisking constantly for 3 minutes or until slightly thickened. Stir in reserved rhubarb. Cover and refrigerate until serving. (Sauce can be refrigerated for up to 1 week). Makes 1 cup sauce.


Microplane Zester

Springform Pan

Baking Sheet



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