Go Back
–+ servings
Print

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake is a lovely combination of sweet and tart: a moist, rich, but not-too-sweet buttermilk vanilla cake, topped with slices of tart rhubarb, and laced with caramel glaze.

Course Breakfast, Brunch
Cuisine American
Keyword brunch cake, buttermilk, cake, rhubarb
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16
Author breakfast for dinner

Ingredients

For the rhubarb topping:

  • 1/4 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 2 teaspoons lemon juice
  • 3 cups chopped rhubarb (approx 3-4 stalks)

For the buttermilk cake:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 3/4 cup buttermilk (see note)

Instructions

  1. Preheat your oven to 350 F and grease and line a 8x8" or 9x9" square cake pan with parchment paper. Set aside.

To make the rhubarb topping:

  1. In a saucepan over medium heat, melt butter, sugar, and lemon juice, stirring until sugar is dissolved. Pour into cake pan, spreading to ensure it's evenly distributed. Scatter chopped rhubarb evenly over top. Set aside.

To make the buttermilk cake:

  1. In a large bowl, cream butter and sugars together until fluffy. Beat in eggs and vanilla.

  2. In a separate large bowl, stir together the flour, baking powder, baking soda, and salt.

  3. Add 1/3 of the dry ingredients to butter mixture, stirring well. Then add 1/2 of the buttermilk, stirring well. Repeat with adding 1/3 of dry ingredients, then the rest of the buttermilk, and lastly the remaining 1/3 dry. Make sure to stir well between each addition.

  4. Pour the batter into the pan, over the rhubarb. Smooth the batter to the edges of the pan.

  5. Bake for 40-45 minutes, or until toothpick inserted in centre of cake comes out clean.

  6. Let the cake cool in the pan for 10 minutes, then carefully invert it onto serving plate and remove parchment paper.

  7. Cut into squares and serve.

Recipe Notes

  • Make your own buttermilk: in a measuring container, add 1 tbsp lemon juice or white vinegar. Fill to the 3/4 cup line with milk. Let stand for 10 mins before using. Other ways to make buttermilk.
  • Do NOT use any type of spring-form pan to make this recipe. I can attest that it will make a very big mess in your oven ;) However, using a 8" or 9" round cake pan will work just fine.
  • I recommend making this cake on the day you intend to serve it. On Day 2, this already moist cake will be much moister and slightly less optimal in texture.