Rhubarb Upside Down Cake

Rhubarb and Strawberry Recipes | 0 comments

My Dad’s favorite rhubarb recipe – I used to make this one for him. There were no arguments – everyone liked this one. We would serve it with whipped cream.

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Rhubarb Upside Down Cake

Joan Donogh
When you flip the cake over after baking, the rhubarb is on top.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 1 8" square cake


  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1 tablespoon orange juice
  • 4 cups rhubarb cut in 1 1/2 inch pieces
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons white sugar
  • 1/3 cup butter
  • 1 egg beaten
  • 1/4 cup orange juice
  • 3/4 cup milk


  • Preheat oven to 350 degrees F. Place 1/4 cup butter in a 9 inch round or 8 inch square baking pan and put in the oven until the butter is melted.
  • Remove from the oven and stir in the brown sugar and 1 tablespoon orange juice.
  • Arrange rhubarb in rows in the sauce. Make 2 layers of rhubarb.
  • In a medium bowl or food processor mix the flour, baking powder, salt and white sugar. Cut in 1/3 cup butter until the size of small peas.
  • Mix egg, 1/4 cup orange juice and milk together. Add to the dry ingredients and mix or process until just combined.
  • Spread batter over the rhubarb. Push it out to touch all sides of the pan and completely cover the rhubarb.
  • Bake for 30 to 35 minutes. Test the centre of the cake with a cake tester or toothpick to ensure that it is cooked through.
  • Cool on a rack for 10 minutes, then invert the pan over a serving plate and carefully turn it out. Serve warm.



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