--- title: "Rhubarb Upside-Down Cake" url: /rhubarb-upside-down-cake/ canonical_url: https://flowers-recipes.com/rhubarb-upside-down-cake/ language: en alternates: pl: https://flowerek.com/ciasto-z-rabarbarem-do-gory-nogami/ de: https://barbaras-kochbuch.de/rhabarberkuchen-kopfueber/ en: https://flowers-recipes.com/rhubarb-upside-down-cake/ x-default: https://flowers-recipes.com/rhubarb-upside-down-cake/ published: "2011-06-20" last_updated: "2011-06-20" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ - /category/cakes-and-tortes/ related: - /rhubarb-sandwich/ - /pumpkin-orange-cake/ - /pumpkin-brownies-and-changes-on-the-blog/ - /pumpkin-yeast-bread/ categories: - "Cakes & Tortes" - "Baking & Desserts" - Vegetables tags: - rhubarb comments: 2 summary: "Rhubarb upside-down cake with a buttery crumb layer and a sweet-tart, slightly salty flavor. Not perfect, but so worth baking again!" --- # Rhubarb Upside-Down Cake Rhubarb upside-down cake with a buttery crumb layer and a sweet-tart, slightly salty flavor. Not perfect, but so worth baking again! **This page in other languages:** [Polski (pl)](https://flowerek.com/ciasto-z-rabarbarem-do-gory-nogami.md) · [Deutsch (de)](https://barbaras-kochbuch.de/rhabarberkuchen-kopfueber.md) **Published:** June 20, 2011 · **Author:** Basia ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/) - [Rhubarb Sandwich](https://flowers-recipes.com/rhubarb-sandwich/) — No, this is not a typical bread sandwich with a piece of rhubarb laid on top. I probably wouldn't eat something like tha - [Pumpkin Orange Cake](https://flowers-recipes.com/pumpkin-orange-cake/) — A delicious, tender and slightly moist cake. Thanks to the warm spices that go so well with pumpkin, it already smells a - [Pumpkin Brownies and Changes on the Blog](https://flowers-recipes.com/pumpkin-brownies-and-changes-on-the-blog/) — Delicious, moist, tender pumpkin brownies with pineapple pieces under a coconut crumble topping, with a hint of Christma - [Pumpkin Yeast Bread](https://flowers-recipes.com/pumpkin-yeast-bread/) — A tender, not-too-sweet yeast bread with a swirl of pumpkin filling, a bit like challah. I made it with Hokkaido pumpkin ## Instructions I really love rhubarb, although this year I somehow didn't get to go wild with it. All I made was a compote, a jam, a [delicious smoothie](https://flowers-recipes.com/strawberry-rhubarb-smoothie/), and this cake. But I baked this one several times over. The first time, it came out gummy and sunken in the middle, because I didn't peel the rhubarb. But it was a delicious gummy mess and it vanished in no time. Besides, nobody even noticed that the cake was a flop. Every time after that it got better and better. Unfortunately, I've never managed to get the effect you can see in the original recipe from [Martha](http://www.marthastewart.com/344240/rhubarb-upside-down-cake) or from [Ewelajna](http://kuchniapelnasmakow.blogspot.com/2011/05/odwrocone-ciasto-z-rabarbarem.html?showComment=1304328251277#c9105108039876867082). My cake came out uneven and pretty flat every single time, but I won't give up. As soon as I get my hands on rhubarb again, I'll definitely bake it once more, until it turns out the way it should, because it's worth making again and again. That's why I'm showing it to you already, even if it's imperfect. Besides, even flat and uneven, it's delicious. That sweet-tart-slightly-salty flavor is really special. On top there's wonderful, tender rhubarb, the middle of the cake comes out soft, and that crumb layer on the bottom… The only thing I changed a little was the amount of salt in the batter. Still, I'm giving you the recipe unchanged, exactly as Ewelajna posted it, and I'll leave the decision about the salt to you. The crumb topping on the bottom is slightly salty, but in my opinion that's just how it's supposed to be. Forgive the poor photo, but sometimes the conditions aren't the best, and the cake itself, as I already said, isn't perfect. Oh well… Rhubarb "upside-down" cake Recipe borrowed [from Ewelajna](http://kuchniapelnasmakow.blogspot.com/2011/05/odwrocone-ciasto-z-rabarbarem.html?showComment=1304328251277#c9105108039876867082). You can find the original at [Martha Stewart](http://www.marthastewart.com/284336/rhubarb-upside-down-cake). I put my changes in parentheses. **Ingredients:** Crumb topping: * 4 tbsp butter, melted (I increased it to 5) * ½ cup white all-purpose flour (about 50 g) * ¼ cup powdered sugar (about 20 g) * ¼ tsp salt Cake: * 700 g peeled rhubarb, cut on a sharp diagonal to the length of the springform pan's diameter * 1¾ cups powdered sugar (80+60 g) * 113 g (a little more than half a block) + 57 g (a little more than ¼ block) butter * 1½ cups all-purpose flour (150 g) * 1½ tsp baking powder * 1½ tsp salt (I reduced it to ¾) * freshly grated zest of 1 medium orange * 1 tbsp freshly squeezed orange juice * 2 large eggs * 1 cup sour cream or buttermilk (about 200 g of cream) Preheat the oven to 180°C (350°F). Line a 22-23 cm springform pan with parchment paper (a must). Cut 57 g of the butter into pieces and spread them over the bottom of the pan. Make the crumb topping: Mix the melted butter, flour, sugar, and salt in a small bowl until clumps form. Put it in the fridge until you need it. Prepare the rhubarb: Put the peeled rhubarb, cut on the diagonal, in a medium bowl and cover it with ¾ cup of the powdered sugar. Set aside. Stir it every now and then. In another bowl, combine the flour, baking powder, and salt, and set aside. Beat the remaining butter and sugar with a mixer until fluffy. Add the eggs one at a time, mixing after each addition. Add the orange zest and juice and mix until smooth. Gradually add the flour mixture, then the sour cream: pour in half a cup first, and once it's incorporated, add the other half. Set aside. Pieces of butter should be scattered over the bottom of the pan. Stir the rhubarb once more and arrange the stalks on the bottom of the pan between the pieces of butter. Don't pack them too tightly, though, but lay them in rows, all in one direction. Sprinkle the remaining sugar from the bowl over the rhubarb. Pour the prepared batter over the rhubarb, smooth the top, and then sprinkle with the crumb topping you made earlier. Bake for about an hour (check with a wooden skewer: the cake is done when the skewer comes out dry). Let the cake cool, then run a sharp knife around the edges. Lay a piece of parchment paper on the cake, press your hand against the paper, and flip the cake over in one swift motion. Then transfer the cake, still on the paper, to a cake stand and gently slide the paper out from under it. Enjoy! ## Comments (2) - **zauberi** · 2011 looks great :) - **flowerek (Author)** · 2011 · reply Thank you zauberi. When I manage to make it perfectly, there'll be a nicer photo :) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)