Rhubarb upside down cake Recipe

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The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.

Prep time:
Cook time:
Servings: 10 servings


Cost per serving $1.37 view details


In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
Add eggs, one at a time. Mix to combine after each addition.
Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
Bake the cake in the oven at 160ᵒC for 1 hour or until a cake tester comes out clean.
Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
Cool completely before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 180g
Recipe makes 10 servings
Calories 553  
Calories from Fat 231 42%
Total Fat 26.3g 33%
Saturated Fat 15.87g 63%
Trans Fat 0.0g  
Cholesterol 139mg 46%
Sodium 474mg 20%
Potassium 231mg 7%
Total Carbs 76.0g 20%
Dietary Fiber 1.3g 4%
Sugars 52.4g 35%
Protein 5.29g 8%
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