Rhubarb Upside Down Cake

 

Luckily for me, rhubarb still abounds at the local farmers markets, allowing people who have decimated their home supply to get their fix. I scored 6 beautiful stalks for a mere $2 the other day and set to making up something that I have had stuck in my head since rhubarb season started.

A strawberry rhubarb upside down cake, with a white cake bursting with rhubarb as the base.

It’s as good as it sounds.  Mike doesn’t really like cake that much, when asked if he wanted this or another rhubarb crisp, he voiced his opinion rather loudly in favor of the crisp.

Yes, I ignored his opinion and made it anyway.  The wife knows best in this case, because he had about three pieces. And let’s not get me started on how he can eat three pieces of cake and stay so slender and good lookin’, because it will just make me irritated with him.

 

Ingredients Needed:

1/2 cup butter
3/4 cup brown sugar
3/4 white sugar
1 egg
1 egg yolk
1 teaspoon vanilla
2 cups white flour
1 teaspoon soda
1/2 tsp baking powder
1 cup of greek  yogurt
2 cups of finely chopped rhubarb tossed and coated with a tablespoon of flour

Topping
1/4 cup melted butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb

 

 

Prepare a 13×9-inch pan by greasing the sides then pouring the melted butter into the bottom.

Sprinkle the brown sugar evenly over the melted butter. Arrange those delicious strawberries on the brown sugar…

…now sprinkle evenly with rhubarb. Press those beautiful strawberries and rhubarb gently into brown sugar.

Thank you Mother Nature, for giving me such a bounty of beauty to photograph.

Time to prepare the batter!

Cream your butter and sugars together, then whip in the eggs and vanilla until the mixure is light and fluffy.

Whisk together your dry ingredients.

Alternating between the dry and sour cream, add them into the butter mixture with your mixer on low speed.

I wanted to max out this rhubarb cake, most recipes don’t put rhubarb in the batter and then make it a fantastic upside down beauty. I wanted this to be so full of rhubarb you almost couldn’t stand the awesomeness of it.

So we are going to add in two cups of chopped rhubarb that has been dusted in flour, to help it not sink. Gently mix it in.

 

Gently spread the batter over top of the strawberry/rhubarb mixture until it looks like this.

 

Bake in a 350 degree oven for 35-40 minutes, until it’s golden brown and your children are drooling over the finished result.

 

Mmmmm. Until YOU are drooling over the finished result.

This would be amazing to serve to company in the springtime, a delicious sweet, tart bite of the best of what spring has to offer us. Vanilla ice cream melted over the top of a warm, rhubarb infused cake…

 

I really have a thing for rhubarb. Just in case you couldn’t tell.

I hope everyone is having an amazing day! Hit up your local farmers market and see if there is some rhubarb left to make this delectable delight!

Love,

I Need a Rhubarb Intervention Magpie

 

Rhubarb Upside Down Cake
Rhubarb strawberry upside down cake with rhubarb in the cake batter as well. A rhubarb extravaganza!
Author:
Recipe type: dessert,cake,rhubar
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup butter
  • ¾ cup brown sugar
  • ¾ white sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 cups white flour
  • 1 teaspoon soda
  • ½ tsp baking powder
  • 1 cup of greek yogurt
  • 2 cups of finely chopped rhubarb tossed and coated with a tablespoon of flour
  • Topping
  • ¼ cup melted butter or margarine
  • 1 cup packed brown sugar
  • 2 cups sliced fresh strawberries
  • 2 cups chopped fresh rhubarb
Instructions
  1. Prepare a 13×9-inch pan by greasing the sides then pouring the melted butter into the bottom.
  2. Sprinkle the brown sugar evenly over the melted butter. Arrange those delicious strawberries on the brown sugar.
  3. Now sprinkle evenly with rhubarb. Press those beautiful strawberries and rhubarb gently into brown sugar.
  4. Cream your butter and sugars together, then whip in the eggs and vanilla until the mixure is light and fluffy.
  5. Whisk together your dry ingredients.
  6. Alternating between the dry mixture and sour cream, add them into the butter mixture with your mixer on low speed.
  7. Add in two cups of chopped rhubarb that has been dusted in flour, to help it not sink. Gently mix it in.
  8. Gently spread the batter over top of the strawberry/rhubarb mixture.
  9. Bake in a 350 degree oven for 35-40 minutes, until it’s golden brown and a knife inserted comes out clean.

 

11 comments
Karlynn Johnston
Karlynn Johnston

Teena, so jealous you have copious amounts of rhubarb!! Sounds like your version was divine! And yes, not sour cream.I'll fix that ASAP!

Teena
Teena

Hi Karlynn! Thank you for this recipe.  I made this yesterday with these super sweet little strawberries from a farm down the road from me, and rhubarb from my plant that is showing no signs of slowing down this season! I made a few modifications to your recipe: I really wanted to use my big cast iron skillet, so I did the math (yes, I'm a nerd) and the 12" skillet is almost the same area as a 13"x9" pan.  We really like these Cashew Clusters from Costco, and the bag usually has a lot of nut crumbs in the bottom when the clusters are gone -  I put about a cup of these crumbs in the pan after the butter and brown sugar, as part of the topping.  My eggs are from pastured chickens, the yolks are huge, and I used two whole eggs, instead of one egg and one yolk.  I grated a little nutmeg into the dry ingredients, and instead of vanilla extract, I scraped 3 vanilla beans into the butter and egg mixture (I buy vanilla beans in bulk and have plenty!) My batter was really stiff, almost the consistency of cookie dough, so I'm glad I added the extra egg white.  I baked at 350F for about 45 minutes and it was not even close to done.  It took almost 90 minutes to get the center of the cake fully baked.  This cake is outstanding!  I will leave out the nut crumbles next time, since I don't think they add a great flavor or texture to the cake.  I love the addition of rhubarb to the cake batter.  It adds a tartness the cake needs, as well as moistness.

BTW - in your directions you say "add sour cream" but I'm sure you mean the Greek yogurt, since I didn't see sour cream in the ingredient list.

Karlynn Johnston
Karlynn Johnston

Different ovens, different humidity, oh, the many things that can cause it to cook longer! I'm glad that it turned out for you!

The Brussels Cooker
The Brussels Cooker

This looks absolutely yummy Katlynn and the batter sounds really unusual (at least to me from Brussels/Belgium) - AND I have a left-over bag of  fresh rhubarb from a friend so I will make this tomorrow! I'll use all rhubarb though as strawberries haven't arrived at the markets in cold & rainy Europe yet... (which means I'll probably also add another 1/2 cup or so of sugar.) And if you're ever looking for a savoury-spicy rhubarb recipe have a look at my chutney:

thebrusselscooker.blogspot.be

The Brussels Cooker
The Brussels Cooker

This looks absolutely yummy Karlynn and the cake mix is really unusual (at least for me from Brussels/Belgium) - AND I still have a whole lot of rhubarb which a friend gave me this week so I'll be making this tomorrow!! It will be all rhubarb though as the strawberries haven't hit the markets in cold and rainy Europe yet so I'll up the sugar by ca another 1/2 cup. And if you're after a savoury-spicy rhubarb recipe check out my chutney: 

cooksisterblog
cooksisterblog

Hi - I made a slightly adapted version of this recipe over the weekend - added cinnamon and ginger to the batter - and it was truly wonderful - thank you!  My only comment is that despite making exactly the same quantity as your recipe and baking it in the same size dish, it took a lot longer to bake than your recipe suggests - over an hour in fact, and I had to cover the cake to prevent over-browning! Not sure what the reason might be, but just thought you'd like to know.  Great recipe though! 

Monicalsilva
Monicalsilva

I want to make this in a round mold. How long would you recommend baking it?

Kendyl
Kendyl

Question - when I made mine, the "topping" came out quite a bit browner. I used brown sugar instead of golden, could this be the reason?

Karlynn
Karlynn

Ah yes, it's you that must have put the thought in my head!! It's so delicious and our second favorite way to use up rhubarb now!

Kendyl H
Kendyl H

It looks delicious! My grandma always made this growing up, and I think it's my turn. We have two 150 ft rows of rhubarb on the farm, so it's definitely not lacking!

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