Rhubarb Upside Down Cake

A change from the usual upside down pineapple fare…

TOPPING (spread in bottom of pan)

  • 1/2 cup butter
  • 1 & 1/2 cups light brown sugar
  • 2 Tbsp orange juice (or water)
  • rhubarb – raw, chopped

Mix first 3 ingredients together and melt carefully over low heat in a 9 × 13 baking pan

Place enough chopped raw rhubarb over the melted mixture to cover the bottom of the pan.

CAKE (bakes on top of rhubarb mixture)

  • 1/2 cup butter
  • 1 cup fine granulated sugar
  • 3 eggs, unbeaten
  • 2 & 1/2 cups all purpose or pastry flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 2 tsp vanilla


  1. Cream butter until very soft. Add sugar and mix well.
  2. Add eggs – one at a time, stirring well after each addition, until mixture is light and fluffy.
  3. Sift flour, baking powder and salt together and add alternately with milk to the creamed mixture. Add vanilla and mix well.
  4. Pour this batter over the rhubarb in the pan and bake at 375F for 45 to 55 minutes.
  5. Let stand for 10 minutes (longer is not better) on a cake rack before unmoulding, then invert cake pan on serving plate and wait 3 minutes before lifting the pan (so that the fruit will have a chance to settle on the cake).

You can serve this with ice cream or yogurt or double cream if you like but it’s hard to improve on the original

Posted on September 9, 2015 and filed under desserts & sweets.