20 Delicious Rhubarb Upside Cake Recipe Variations

My, how rhubarb season sneaks up on us each spring! If you’re craving that perfect balance of tart and sweet, you’ve come to the right place. We’ve gathered 20 irresistible upside-down cake variations that transform this seasonal gem into stunning desserts. From classic strawberry-rhubarb to surprising savory twists, get ready to discover your new favorite treat. Let’s dive into these mouthwatering creations that will have everyone asking for seconds!

Classic Rhubarb Upside-Down Cake

A classic rhubarb upside-down cake is exactly what you need when spring rhubarb hits the market. This sweet-tart dessert comes together with pantry staples and delivers that gorgeous, caramelized fruit topping everyone loves. You’ll be amazed how simple it is to create such an impressive-looking treat.

Ingredients

• 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 4-5 stalks)
• 1 cup granulated sugar, divided
• 1/2 cup unsalted butter, softened (plus extra for greasing)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F.
2. Generously grease a 9-inch round cake pan with butter.
3. Sprinkle 1/2 cup of sugar evenly across the bottom of the prepared pan.
4. Arrange the chopped rhubarb in a single layer over the sugar in the pan.
5. In a large mixing bowl, cream together the softened butter and remaining 1/2 cup sugar until light and fluffy, about 3 minutes.
6. Beat in the eggs one at a time until fully incorporated.
7. Stir in the vanilla extract.
8. In a separate bowl, whisk together the flour, baking powder, and salt.
9. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
10. Spread the batter evenly over the rhubarb layer in the pan.
11. Bake for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan on a wire rack for exactly 15 minutes.
13. Run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside down over the cake pan.
15. Carefully flip the pan and plate together to invert the cake.
16. Gently lift the pan away from the cake.

Here’s the magic moment when you reveal that beautiful ruby-red rhubarb topping. The cake itself stays incredibly moist thanks to the fruit’s natural juices seeping upward during baking. Serve it warm with a scoop of vanilla ice cream for the perfect contrast to the tangy rhubarb, or enjoy it plain with your afternoon coffee.

Strawberry Rhubarb Upside-Down Cake

Did you know that strawberry and rhubarb are basically spring’s power couple? This upside-down cake takes their sweet-tart romance and bakes it into the most gorgeous dessert you’ll make all season. You get tender cake on the bottom and that beautiful caramelized fruit topping that makes everyone think you’re a baking pro.

Ingredients

• 1 ½ cups sliced fresh strawberries (about 1 pound, hulled first)
• 1 ½ cups chopped rhubarb (¼-inch pieces, fresh or frozen)
• ¾ cup granulated sugar (divided use for fruit and batter)
• ½ cup unsalted butter (softened, plus 2 tbsp for pan)
• 1 large egg (at room temperature for better mixing)
• 1 tsp vanilla extract (pure gives best flavor)
• 1 ½ cups all-purpose flour (spooned and leveled)
• 2 tsp baking powder
• ½ tsp salt
• ½ cup whole milk (or buttermilk for extra tenderness)

Instructions

1. Preheat your oven to 350°F and position rack in center.
2. Melt 2 tablespoons butter in 9-inch round cake pan by placing in warming oven for 2 minutes.
3. Sprinkle ¼ cup sugar evenly over melted butter in pan.
4. Arrange strawberry slices and rhubarb pieces in decorative pattern over sugar-butter layer.
5. Beat remaining ½ cup butter with remaining ½ cup sugar in mixing bowl until light and fluffy, about 3 minutes with electric mixer.
6. Add egg and vanilla to butter mixture, beating until fully incorporated.
7. Whisk together flour, baking powder, and salt in separate bowl to ensure even distribution.
8. Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour, mixing just until combined after each addition.
9. Spread batter evenly over arranged fruit in pan using offset spatula.
10. Bake for 40-45 minutes until golden brown and toothpick inserted in center comes out clean.
11. Cool cake in pan on wire rack for exactly 15 minutes to set structure.
12. Run thin knife around pan edges to loosen cake completely.
13. Place serving plate upside down over pan and carefully invert both together.
14. Gently lift pan away, revealing caramelized fruit topping.

Here’s what makes this cake special: that fruit layer becomes jammy and glossy while the cake stays incredibly moist. The rhubarb keeps things interesting with its gentle tartness against the sweet berries. Honestly, it’s fantastic warm with vanilla ice cream melting into all those nooks and crannies.

Orange Zest Rhubarb Upside-Down Cake

Gosh, have you ever wanted a dessert that’s both stunning and surprisingly simple? This orange zest rhubarb upside-down cake delivers that perfect balance of tart and sweet with minimal fuss. You’ll love how the vibrant rhubarb creates a beautiful pattern while the orange adds a bright, citrusy kick.

Ingredients

– 1 ½ cups sliced fresh rhubarb (about ¼-inch thick)
– ¾ cup granulated sugar (divided use)
– 2 tablespoons unsalted butter, melted (plus more for pan)
– 1 ½ cups all-purpose flour (spooned and leveled)
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ cup whole milk (room temperature)
– ¼ cup vegetable oil (or any neutral oil)
– 2 large eggs (room temperature)
– 1 tablespoon orange zest (from 1 medium orange)
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and generously butter a 9-inch round cake pan.
2. Arrange the sliced rhubarb in a single layer across the bottom of the prepared pan, creating whatever pattern you like.
3. Sprinkle ¼ cup of the sugar evenly over the rhubarb layer.
4. Drizzle the melted butter over the sugar-coated rhubarb.
5. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a separate large bowl, whisk the remaining ½ cup sugar with milk, oil, eggs, orange zest, and vanilla until smooth.
7. Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain—don’t overmix.
8. Pour the batter evenly over the rhubarb layer in the pan, using a spatula to spread it smoothly.
9. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan on a wire rack for exactly 15 minutes—this allows the caramelized layer to set properly.
11. Run a knife around the edges of the pan to loosen any stuck bits.
12. Place a serving plate upside down over the pan and carefully flip the whole assembly over.
13. Gently lift the pan away to reveal the beautiful rhubarb pattern.
Unbelievably moist and tender, this cake features a caramelized rhubarb topping that contrasts beautifully with the soft citrus-kissed crumb. The tart rhubarb mellows into jammy perfection while the orange zest keeps everything bright and fresh. Serve it warm with a scoop of vanilla ice cream for the ultimate sweet-tart experience, or enjoy slices cold straight from the fridge—it’s fantastic either way.

Walnut and Rhubarb Upside-Down Cake

Zesty rhubarb and crunchy walnuts come together in this surprisingly simple upside-down cake that’s perfect for using up that seasonal rhubarb. You get a tender, buttery cake with a caramelized fruit topping that’s both tart and sweet. It’s a showstopper that’s easier than it looks!

Ingredients

• 1 ½ cups chopped rhubarb, fresh or frozen (no need to thaw if frozen)
• ¾ cup chopped walnuts, plus extra for topping if desired
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (or use salted and reduce added salt)
• 2 large eggs, at room temperature
• ½ cup whole milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• ¼ cup brown sugar, for the topping
• 2 tbsp melted butter, for the pan

Instructions

1. Preheat your oven to 350°F.
2. Brush a 9-inch round cake pan with the 2 tablespoons of melted butter, making sure to coat the bottom and sides evenly.
3. Sprinkle the ¼ cup brown sugar evenly over the bottom of the buttered pan.
4. Arrange the 1 ½ cups chopped rhubarb in a single layer over the brown sugar.
5. Scatter the ¾ cup chopped walnuts evenly over the rhubarb layer.
6. In a large mixing bowl, cream together the ½ cup softened butter and 1 cup granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
7. Tip: Make sure your butter is properly softened for the best creaming texture—it should leave a slight indentation when pressed.
8. Add the 2 eggs one at a time, beating well after each addition until fully incorporated.
9. Stir in the 1 teaspoon vanilla extract.
10. In a separate bowl, whisk together the 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt.
11. Add the dry ingredients to the wet ingredients alternately with the ½ cup milk, beginning and ending with the dry ingredients, mixing just until combined after each addition.
12. Tip: Don’t overmix the batter once the flour is added—a few small lumps are fine and will prevent a tough cake.
13. Carefully spread the batter evenly over the rhubarb and walnut layer in the pan.
14. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
15. Tip: Check for doneness at 40 minutes—if the top is browning too quickly, tent loosely with foil for the remaining baking time.
16. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes.
17. Run a knife around the edges of the pan to loosen the cake.
18. Place a serving plate upside down over the cake pan, then carefully flip the pan and plate together to invert the cake.
19. Gently lift the pan away to reveal the caramelized rhubarb and walnut topping.

Yum—this cake delivers a wonderful contrast between the moist, tender crumb and the sticky-sweet rhubarb topping with toasty walnuts. The tartness of the rhubarb cuts through the richness beautifully. Serve it warm with a scoop of vanilla ice cream for the ultimate treat, or enjoy it plain with your afternoon coffee.

Ginger Spiced Rhubarb Upside-Down Cake

Remember that time you had rhubarb at your grandma’s and thought, “This needs more pizzazz”? This ginger-spiced version is your answer. You get that nostalgic tartness with a warm, spicy kick that makes it feel totally new.

Ingredients

– 1 ½ cups all-purpose flour (spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (or use salted and reduce salt)
– 2 large eggs at room temperature
– ¾ cup whole milk
– 2 cups fresh rhubarb, chopped into ½-inch pieces
– 2 tbsp fresh ginger, finely grated
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup brown sugar, packed
– 2 tbsp butter for pan

Instructions

1. Preheat your oven to 350°F.
2. Melt 2 tablespoons of butter in a 9-inch round cake pan by placing it in the warming oven for 2-3 minutes.
3. Sprinkle brown sugar evenly over the melted butter in the pan bottom.
4. Arrange rhubarb pieces in a single layer over the sugar-butter mixture.
5. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until fully combined.
6. In a separate large bowl, beat ½ cup softened butter and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
7. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
8. Mix in grated ginger until evenly distributed throughout the batter.
9. Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour, mixing on low speed just until combined after each addition.
10. Pour batter evenly over the rhubarb layer in the cake pan, spreading gently with a spatula to cover completely.
11. Bake at 350°F for 35-40 minutes until a toothpick inserted into the center comes out clean.
12. Cool the cake in the pan on a wire rack for exactly 15 minutes—this allows the caramel to set but not harden completely.
13. Run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside down over the cake pan.
15. Using oven mitts, carefully flip the pan and plate together in one quick motion.
16. Gently lift the pan away from the cake.
17. Let the cake cool completely before slicing.

Deliciously moist with a caramelized rhubarb topping that gets perfectly sticky, this cake balances sweet and tart in every bite. Serve it warm with a scoop of vanilla ice cream melting into the ginger-infused crumb, or enjoy it plain with your afternoon coffee for that cozy bakery-at-home feeling.

Vanilla Bean Rhubarb Upside-Down Cake

You know when you spot those gorgeous pink rhubarb stalks at the market and just can’t resist? Yeah, me too. That’s exactly how this stunning upside-down cake came to life in my kitchen—it’s the perfect way to turn seasonal produce into a showstopping dessert that’ll have everyone asking for seconds.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (plus 2 tablespoons for rhubarb)
• ½ cup unsalted butter, softened (plus 3 tablespoons for pan)
• 2 large eggs (at room temperature)
• ½ cup whole milk (or any milk you have)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
• ½ teaspoon salt
• 3 cups fresh rhubarb, chopped into ½-inch pieces (about 4-5 stalks)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan with 1 tablespoon of butter.
2. Melt the remaining 2 tablespoons of butter and pour it into the bottom of the prepared pan.
3. Sprinkle 2 tablespoons of sugar evenly over the melted butter in the pan.
4. Arrange the chopped rhubarb pieces in a single layer over the butter-sugar mixture, creating your pattern—this will become the top of your cake.
5. In a large bowl, cream together the softened ½ cup butter and 1 cup sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
6. Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
7. Stir in the vanilla extract until just combined.
8. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
9. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, and mix on low speed until just combined—don’t overmix.
10. Carefully spread the batter over the rhubarb layer in the pan, smoothing the top with a spatula.
11. Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan on a wire rack for exactly 15 minutes—this allows the caramelized bottom to set properly.
13. Run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside down over the pan and carefully flip everything over in one confident motion.
15. Gently lift the pan away to reveal your beautiful rhubarb pattern.

Just look at that jewel-toned rhubarb topping glistening with caramelized sugar! The cake itself stays incredibly moist thanks to the fruit’s natural juices seeping upward during baking. Try serving it warm with a scoop of vanilla bean ice cream—the contrast between the tart rhubarb and sweet cake is absolutely magical.

Honey Glazed Rhubarb Upside-Down Cake

Nothing beats the sweet-tart surprise of rhubarb, especially when it’s baked into a gorgeous upside-down cake. You’ll love how the honey caramelizes into a sticky, golden glaze that soaks into the tender cake below. It’s the kind of dessert that feels fancy but comes together with simple pantry staples.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (plus extra for greasing)
• ½ cup whole milk (or buttermilk for extra tang)
• 2 large eggs, at room temperature
• 2 tsp baking powder
• 1 tsp vanilla extract
• ½ tsp salt
• 3 cups fresh rhubarb, chopped into ½-inch pieces
• ¼ cup honey
• 2 tbsp light brown sugar

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with butter.
2. Spread the honey evenly over the bottom of the greased pan.
3. Sprinkle the brown sugar over the honey layer.
4. Arrange the chopped rhubarb in a single, tight layer over the honey-sugar mixture.
5. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
6. Beat in the eggs one at a time, mixing just until each is fully incorporated.
7. Stir in the vanilla extract.
8. In a separate bowl, whisk together the flour, baking powder, and salt.
9. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, and mix on low speed until just combined—don’t overmix.
10. Tip: Scrape down the bowl halfway through to ensure everything is evenly mixed.
11. Gently spoon the batter over the rhubarb layer and smooth the top with a spatula.
12. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
13. Tip: Rotate the pan halfway through baking for even browning.
14. Let the cake cool in the pan on a wire rack for 15 minutes.
15. Run a knife around the edges to loosen the cake from the pan.
16. Place a serving plate upside down over the pan, then carefully flip both together to invert the cake.
17. Tip: If any rhubarb sticks, gently press it back into place while the cake is still warm.
18. Lift the pan away to reveal the glazed rhubarb topping.

The cake is wonderfully moist with a caramelized, jammy rhubarb crown that’s both tangy and sweet. Serve it warm with a scoop of vanilla ice cream melting into the honey glaze, or enjoy a slice with your afternoon coffee for a cozy treat.

Brown Sugar Rhubarb Upside-Down Cake

Mmm, there’s something magical about that moment when you flip a warm cake onto a plate and reveal a perfectly caramelized fruit topping. This brown sugar rhubarb version is the ultimate spring-to-summer transition dessert that feels both rustic and impressive. You get sweet, tangy rhubarb nestled in a buttery brown sugar glaze over a tender vanilla cake—it’s a showstopper that’s surprisingly simple to make.

Ingredients

• 1 ½ cups chopped fresh rhubarb (about 3-4 stalks, cut into ½-inch pieces)
• ½ cup unsalted butter, divided (¼ cup for topping, ¼ cup for batter)
• ¾ cup packed light brown sugar (divided: ½ cup for topping, ¼ cup for batter)
• 1 cup all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup granulated sugar
• 1 large egg, at room temperature
• ½ cup whole milk (or buttermilk for extra tenderness)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt ¼ cup of butter in a small saucepan over medium heat.
3. Pour the melted butter evenly into the bottom of the prepared cake pan.
4. Sprinkle ½ cup of brown sugar over the melted butter in the pan.
5. Arrange the chopped rhubarb in a single layer over the brown sugar mixture.
6. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
7. In a separate large bowl, cream together the remaining ¼ cup of softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
8. Beat in the egg until fully incorporated, then mix in the vanilla extract.
9. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing on low speed just until combined after each addition. Tip: Don’t overmix—a few streaks of flour are fine to keep the cake tender.
10. Gently spread the batter over the rhubarb layer in the pan, using a spatula to smooth the top.
11. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Tip: If the top browns too quickly, tent it loosely with foil for the last 10 minutes.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes. Tip: This rest time helps the caramel set so it doesn’t stick when flipping.
13. Run a thin knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside down over the pan, then carefully invert the cake onto the plate.
15. Lift the pan away slowly to reveal the rhubarb topping.

A slice of this cake delivers a moist, vanilla-scented crumb that contrasts beautifully with the sticky, tart-sweet rhubarb topping. The brown sugar caramel seeps into the cake just enough to keep every bite irresistibly tender. Serve it warm with a scoop of vanilla ice cream for that classic combo, or enjoy it at room temperature with your afternoon coffee for a simple treat.

Maple Rhubarb Upside-Down Cake

You know when you spot those gorgeous pink rhubarb stalks at the market and just have to make something special? Yeah, this cake is that something. It’s a cozy, impressive dessert that’s way easier than it looks, with a sweet-tart topping that caramelizes into pure magic.

Ingredients

– 1 ½ cups all-purpose flour, spooned and leveled
– 1 ½ tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened (plus 3 tbsp for the topping)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature
– ½ cup whole milk
– 1 tsp vanilla extract
– 3 cups fresh rhubarb, sliced into ½-inch pieces (or frozen, thawed and drained)
– ½ cup pure maple syrup
– ¼ cup light brown sugar, packed

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan thoroughly with butter or non-stick spray.
3. Melt 3 tablespoons of butter in a small saucepan over medium heat.
4. Pour the melted butter evenly into the bottom of the prepared cake pan.
5. Sprinkle the brown sugar evenly over the melted butter.
6. Drizzle the maple syrup over the brown sugar layer.
7. Arrange the rhubarb pieces in a single, tight layer over the maple syrup mixture.
8. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
9. In a separate large bowl, beat the softened ½ cup butter and granulated sugar together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
10. Beat in the eggs one at a time, mixing just until each is incorporated.
11. Stir in the vanilla extract.
12. Add half of the flour mixture to the butter mixture and mix on low speed until just combined.
13. Pour in all of the milk and mix until just blended.
14. Add the remaining flour mixture and mix on low speed until the batter is smooth, being careful not to overmix.
15. Spoon the batter evenly over the rhubarb layer in the pan and gently spread it smooth with a spatula.
16. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
17. Let the cake cool in the pan on a wire rack for 15 minutes.
18. Run a knife around the edges of the pan to loosen the cake.
19. Place a serving plate upside down over the cake pan.
20. Carefully invert the pan and plate together to flip the cake out onto the plate.
21. Gently lift the pan off the cake, revealing the caramelized rhubarb topping.
Zesty and tender with a sticky-sweet top, this cake is pure comfort. The rhubarb softens into a jammy layer that pairs perfectly with the fluffy vanilla cake underneath. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy dessert moment.

Lemon Rhubarb Upside-Down Cake

Perfect for when you want something sweet but not too heavy, this lemon rhubarb upside-down cake brings together tart and sweet in the most delightful way. You’ll love how the vibrant rhubarb topping caramelizes into a gorgeous glaze while the tender cake bakes underneath.

Ingredients

• 1 ½ cups fresh rhubarb, chopped into ½-inch pieces (thawed frozen works too)
• ¾ cup granulated sugar, divided (½ cup for topping, ¼ cup for batter)
• 1 ½ cups all-purpose flour (spoon and level for accuracy)
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened (plus extra for pan)
• 2 large eggs, room temperature
• ½ cup whole milk
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously butter a 9-inch round cake pan.
2. Sprinkle ½ cup sugar evenly over the bottom of the buttered pan.
3. Arrange the chopped rhubarb in a single layer over the sugar, packing it tightly to cover the entire surface.
4. In a medium bowl, whisk together flour, baking powder, and salt until well combined.
5. In a separate large bowl, beat the softened butter and remaining ¼ cup sugar together on medium speed for 2-3 minutes until light and fluffy.
6. Add eggs one at a time, beating well after each addition until fully incorporated.
7. Mix in lemon zest, lemon juice, and vanilla extract until just combined.
8. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined after each addition.
9. Gently spread the batter evenly over the rhubarb layer in the pan, being careful not to disturb the arrangement.
10. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for exactly 15 minutes—this allows the caramelized topping to set properly.
12. Run a thin knife around the edges of the pan to loosen any stuck bits.
13. Place a serving plate upside down over the pan and carefully flip the whole assembly over in one confident motion.
14. Gently lift the pan away to reveal the beautiful rhubarb pattern on top.

Every bite delivers that perfect balance of sweet cake and tangy rhubarb with bright lemon notes shining through. The tender crumb practically melts in your mouth while the caramelized topping adds just the right amount of chew. Try serving warm slices with a dollop of vanilla ice cream for the ultimate sweet-tart experience.

Rhubarb and Almond Upside-Down Cake

Absolutely nothing beats the sweet-tart combo of rhubarb and almond in this stunning upside-down cake. You get that beautiful caramelized fruit topping that makes it look like you spent hours in the kitchen, but the truth is, it’s surprisingly simple to pull off. Let’s get baking!

Ingredients

• 1 ½ cups all-purpose flour (spoon and level for accuracy)
• 1 cup granulated sugar
• ½ cup unsalted butter, softened (plus extra for greasing)
• ½ cup whole milk (room temperature works best)
• 2 large eggs
• ½ cup sliced almonds
• 2 cups fresh rhubarb, chopped into ½-inch pieces
• 1 tsp almond extract
• 1 tsp baking powder
• ½ tsp salt

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with butter.
2. Arrange the chopped rhubarb in a single layer across the bottom of the prepared pan.
3. Sprinkle ¼ cup of the sugar evenly over the rhubarb to help it caramelize during baking.
4. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
5. In a separate large bowl, cream the softened butter and remaining ¾ cup sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
6. Beat in the eggs one at a time, mixing just until each is fully incorporated.
7. Stir in the almond extract until evenly distributed throughout the batter.
8. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing on low speed after each addition until just combined.
9. Gently fold in the sliced almonds with a spatula to avoid overmixing the batter.
10. Carefully spread the batter over the rhubarb layer in the pan, smoothing the top with your spatula.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan on a wire rack for exactly 15 minutes—this allows the topping to set properly.
13. Run a knife around the edges of the pan to loosen the cake before inverting it onto a serving plate.

Nothing compares to that moment when you flip the cake and reveal the glistening ruby-red rhubarb pattern. The almond-studded crumb stays incredibly moist thanks to the fruit’s natural juices, while the caramelized edges add a delightful crunch. Try serving it warm with a scoop of vanilla ice cream for the ultimate sweet-and-tangy dessert experience.

Coconut Rhubarb Upside-Down Cake

Oh my goodness, have you ever had that moment when you spot rhubarb at the farmer’s market and just know you need to bake something special? This coconut rhubarb upside-down cake is your answer—it’s a sweet-tart stunner that turns classic pineapple upside-down cake on its head. You’re going to love how the tangy rhubarb and toasty coconut play together.

Ingredients

– 1 ½ cups chopped fresh rhubarb (about 3–4 stalks, trim any leaves)
– ¾ cup granulated sugar (for the rhubarb layer)
– 2 tbsp unsalted butter (melted, for the pan)
– 1 ½ cups all-purpose flour (spooned and leveled)
– 1 tsp baking powder
– ¼ tsp salt
– ½ cup unsalted butter, softened (at room temperature)
– ¾ cup granulated sugar (for the batter)
– 2 large eggs (at room temperature)
– 1 tsp vanilla extract
– ½ cup canned coconut milk (shake the can well first)
– ½ cup sweetened shredded coconut (plus extra for topping, optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Brush a 9-inch round cake pan evenly with the 2 tbsp melted butter.
3. Sprinkle the ¾ cup sugar for the rhubarb layer evenly over the bottom of the buttered pan.
4. Arrange the chopped rhubarb in a single layer over the sugar, packing it snugly.
5. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a separate large bowl, use an electric mixer on medium speed to beat the ½ cup softened butter and ¾ cup sugar for the batter until light and fluffy, about 2–3 minutes.
7. Beat in the eggs one at a time, mixing just until each is incorporated.
8. Mix in the vanilla extract.
9. Tip: Scrape down the bowl with a spatula halfway through mixing to ensure everything is evenly combined.
10. Add half of the flour mixture to the butter mixture and mix on low speed until just combined.
11. Pour in the coconut milk and mix until blended.
12. Add the remaining flour mixture and mix on low until no dry streaks remain; do not overmix.
13. Fold in the ½ cup shredded coconut with a spatula.
14. Spoon the batter over the rhubarb layer in the pan and spread it evenly with an offset spatula.
15. Tip: Gently tap the pan on the counter a few times to release any large air bubbles.
16. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
17. Tip: Check the cake at 40 minutes—if the top is browning too quickly, loosely tent it with foil.
18. Let the cake cool in the pan on a wire rack for 15 minutes.
19. Run a knife around the edges of the pan to loosen the cake.
20. Place a serving plate upside down over the pan, then carefully flip the pan and plate together to invert the cake.
21. Lift the pan off slowly—if any rhubarb sticks, just press it back into place.
22. Let the cake cool completely before slicing.

Grab a slice and admire that glossy, jewel-like rhubarb topping. The cake itself is tender and moist, with a subtle coconut flavor that doesn’t overpower the tangy fruit. Serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate cozy dessert.

Pineapple Rhubarb Upside-Down Cake

Brace yourself for a flavor combination that’ll knock your socks off—tart rhubarb and sweet pineapple come together in this stunning upside-down cake. You get a caramelized fruit topping that’s both tangy and juicy, with a soft, buttery cake underneath. It’s the kind of dessert that looks fancy but is totally doable on a lazy weekend.

Ingredients

• 1/2 cup unsalted butter, divided (plus extra for greasing)
• 3/4 cup light brown sugar, packed
• 2 cups fresh pineapple chunks (about 1-inch pieces, or canned if fresh isn’t available)
• 1 1/2 cups diced rhubarb (trimmed and cut into 1/2-inch pieces)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup whole milk, at room temperature

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan thoroughly with butter.
3. Melt 1/4 cup of the butter in a small saucepan over medium heat.
4. Stir the melted butter into the brown sugar until well combined.
5. Spread the brown sugar mixture evenly over the bottom of the prepared pan.
6. Arrange the pineapple chunks and diced rhubarb in a single layer over the sugar mixture. Tip: Pack the fruit tightly to minimize gaps for a more uniform topping.
7. Whisk together the flour, baking powder, and salt in a medium bowl.
8. Beat the remaining 1/4 cup butter and granulated sugar in a separate bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
9. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
10. Mix in the vanilla extract.
11. Alternately add the flour mixture and milk to the batter, beginning and ending with the flour mixture, mixing on low speed just until combined. Tip: Don’t overmix—stop as soon as the flour disappears to keep the cake tender.
12. Spread the batter evenly over the fruit layer in the pan.
13. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14. Let the cake cool in the pan on a wire rack for 15 minutes. Tip: Invert the cake while it’s still warm so the fruit topping releases easily without sticking.
15. Run a knife around the edges of the pan to loosen the cake.
16. Place a serving plate upside down over the pan.
17. Carefully invert the pan and plate together to turn the cake out onto the plate.
18. Gently lift off the pan.

Now you’ve got a cake with a gooey, caramelized fruit layer that’s both sweet and tart. The soft crumb soaks up just enough of the syrupy topping to make each bite irresistible. Nothing beats serving it warm with a scoop of vanilla ice cream melting over the top.

Conclusion

Culinary creativity abounds in these 20 rhubarb upside-down cake variations! Whether you prefer classic combinations or adventurous twists, there’s a perfect recipe waiting for you. We’d love to hear which one becomes your family favorite—please leave a comment sharing your baking experience. Don’t forget to pin your top picks to Pinterest so you can easily find them again. Happy baking!