This delicious Upside-Down Rhubarb Cake, inspired by Martha Stewart, is a simple yet impressive dessert that’s perfect for any occasion. With its moist, buttery cake and tangy-sweet rhubarb topping, it’s a delightful treat. Easily made with pantry staples and fresh rhubarb, this quick recipe will become a go-to favorite for all dessert lovers!
Recipe Ingredients:
For the Topping
- 4 tablespoons unsalted butter, melted
- ½ cup all-purpose flour
- ¼ cup sugar
- Coarse salt
For the Cake
- 1 ½ sticks unsalted butter, room temperature, plus more for buttering pan
- 1 pound rhubarb, trimmed and cut on a very sharp diagonal about ½ inch thick
- 1 ¾ cups sugar
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- Coarse salt
- ½ teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
- 2 large eggs
- 1 cup sour cream
How To Make Upside Down Rhubarb Cake?
- Preheat the oven: Preheat your oven to 180°C / 350°F.
- Make the topping: In a small bowl, stir together melted butter, flour, sugar, and salt until the mixture becomes moist and crumbly. Set aside.
- Prepare the pan: Butter a 23cm / 9-inch round cake pan (with a depth of at least 5cm / 2 inches). Dot the pan evenly with 60g / 4 tablespoons of butter (cut into small pieces).
- Prepare the rhubarb layer: Toss the rhubarb with 150g / ¾ cup of sugar in a bowl. Let it stand for 2 minutes, then toss again. Spread the rhubarb mixture evenly over the butter in the pan.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a mixing bowl, beat the remaining 110g / 1 stick of butter with 200g / 1 cup of sugar until pale and fluffy (about 2–3 minutes). Mix in the orange zest and juice, then beat in the eggs one at a time. Scrape down the bowl as needed. Reduce speed to low, adding the flour mixture in three additions and alternating with the sour cream, beginning and ending with the flour. Mix until smooth.
- Assemble the cake: Spread the batter evenly over the rhubarb layer in the pan. Sprinkle the prepared crumb topping evenly over the batter.
- Bake the cake: Place the pan in the oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean and the top springs back when touched.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a wire rack. Let it cool completely before serving.
Recipe Tips:
- Use fresh rhubarb for the best flavor: Fresh, crisp rhubarb will give your cake a vibrant color and a tangy-sweet taste. Avoid rhubarb that looks limp or has soft spots.
- Cut rhubarb evenly: Slice the rhubarb into uniform pieces (about ½ inch thick) to ensure it cooks evenly and creates a consistent texture in the topping.
- Don’t skip room-temperature ingredients: Make sure the butter, eggs, and sour cream are at room temperature. This helps the batter mix smoothly and results in a light, fluffy cake.
- Avoid overmixing the batter: When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can make the cake dense instead of soft.
- Let the cake cool before inverting: Allow the cake to cool for at least 10 minutes in the pan. This helps the rhubarb topping set, making it easier to flip without falling apart.
How To Store Leftovers?
- Refrigerate: First, let the leftover Upside-Down Rhubarb Cake cool completely to room temperature. Then, wrap it tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
- Freeze: Allow the cake to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. Freeze for up to 2 months.
Nutrition Facts
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 82mg
- Sodium: 399mg
- Potassium: 173mg
- Total Carbohydrate: 48g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 4g
Check out More Recipes:
Martha Stewart Upside Down Rhubarb Cake
Description
This delicious Upside-Down Rhubarb Cake, inspired by Martha Stewart, is a simple yet impressive dessert that’s perfect for any occasion. With its moist, buttery cake and tangy-sweet rhubarb topping, it’s a delightful treat. Easily made with pantry staples and fresh rhubarb, this quick recipe will become a go-to favorite for all dessert lovers!
Ingredients
For the Topping
For the Cake
Instructions
- Preheat the oven: Preheat your oven to 180°C / 350°F.
- Make the topping: In a small bowl, stir together melted butter, flour, sugar, and salt until the mixture becomes moist and crumbly. Set aside.
- Prepare the pan: Butter a 23cm / 9-inch round cake pan (with a depth of at least 5cm / 2 inches). Dot the pan evenly with 60g / 4 tablespoons of butter (cut into small pieces).
- Prepare the rhubarb layer: Toss the rhubarb with 150g / ¾ cup of sugar in a bowl. Let it stand for 2 minutes, then toss again. Spread the rhubarb mixture evenly over the butter in the pan.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a mixing bowl, beat the remaining 110g / 1 stick of butter with 200g / 1 cup of sugar until pale and fluffy (about 2–3 minutes). Mix in the orange zest and juice, then beat in the eggs one at a time. Scrape down the bowl as needed. Reduce speed to low, adding the flour mixture in three additions and alternating with the sour cream, beginning and ending with the flour. Mix until smooth.
- Assemble the cake: Spread the batter evenly over the rhubarb layer in the pan. Sprinkle the prepared crumb topping evenly over the batter.
- Bake the cake: Place the pan in the oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean and the top springs back when touched.
- Cool and invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a wire rack. Let it cool completely before serving.
Notes
- Use fresh rhubarb for the best flavor: Fresh, crisp rhubarb will give your cake a vibrant color and a tangy-sweet taste. Avoid rhubarb that looks limp or has soft spots.
- Cut rhubarb evenly: Slice the rhubarb into uniform pieces (about ½ inch thick) to ensure it cooks evenly and creates a consistent texture in the topping.
- Don’t skip room-temperature ingredients: Make sure the butter, eggs, and sour cream are at room temperature. This helps the batter mix smoothly and results in a light, fluffy cake.
- Avoid overmixing the batter: When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can make the cake dense instead of soft.
- Let the cake cool before inverting: Allow the cake to cool for at least 10 minutes in the pan. This helps the rhubarb topping set, making it easier to flip without falling apart.
Martha Stewart Upside Down Rhubarb Cake