Rhubarb Upside-Down Cake: Sticky, Soft & Beautifully Tangy

A rhubarb upside-down cake is a classic bake where rhubarb is caramelised in sugar and butter at the base of the tin, then topped with sponge batter and baked. Once turned out, the cake reveals a glossy, pink topping with tender fruit and a soft, buttery sponge underneath.

This guide explains how to make rhubarb upside-down cake step by step

⭐ Recommended Products — 🌱 Rhubarb & Growing Essentials

Rhubarb is a hardy, productive perennial that’s great for desserts, compotes, and early spring harvests. These essentials will help you grow it successfully and enjoy its harvest year after year.

• Rhubarb Crowns / Plants
Established rhubarb crowns are the easiest way to start — strong plants ready to go in the ground or large containers. Look for reliable varieties like Victoria or Crimson King.
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• Rhubarb Forcers
Special covers used in early spring to ‘force’ tender, pale stems sooner than usual — perfect if you want early harvests and sweeter stalks.
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• Rhubarb Seeds & Starter Kits
If you prefer growing from seed, seed packs with quality varieties give you a head start — ideal for sowing under cover before transplanting later.
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• Garden Compost / Soil Improver for Rhubarb
Rich, well-drained compost or well-rotted manure helps rhubarb establish strong roots and produce big, healthy stems year after year.
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• Rhubarb Growing Guide & Plant Care Book
A helpful reference on planting, forcing, feeding, and harvesting — great for beginners or anyone wanting bigger yields.
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🍰 What Is Rhubarb Upside-Down Cake?

Rhubarb upside-down cake is a variation of traditional upside-down cakes. The fruit cooks in a layer of melted sugar and butter, creating a sticky topping that becomes the top of the cake once inverted.

It’s especially popular in spring when rhubarb is in season.

🧈 Ingredients for Rhubarb Upside-Down Cake

Rhubarb Topping

• Fresh rhubarb stalks
• Unsalted butter
• Light brown sugar or caster sugar

Sponge Cake

• Unsalted butter, softened
• Caster sugar
• Eggs
• Self-raising flour
• Baking powder (optional)
• Milk (if needed)
• Vanilla extract (optional)

🥣 How to Make Rhubarb Upside-Down Cake

1️⃣ Prepare the Tin

• Grease a round or square cake tin
• Line the base with baking parchment

2️⃣ Make the Rhubarb Topping

• Melt the butter gently
• Spread it evenly over the base of the tin
• Sprinkle the sugar evenly on top
• Arrange the rhubarb pieces neatly over the sugar

Cut rhubarb to similar sizes for even cooking.

3️⃣ Make the Sponge Batter

• Cream butter and sugar together until pale and fluffy
• Beat in the eggs one at a time
• Fold in the self-raising flour (and baking powder if using)
• Add vanilla and a splash of milk if the batter is thick

4️⃣ Assemble

• Spoon the sponge batter gently over the rhubarb
• Level the surface carefully

5️⃣ Bake

• Bake at 180°C (160°C fan)
• For 40–50 minutes, until golden and springy
• A skewer inserted into the sponge should come out clean

If the top browns too quickly, cover loosely with foil.

6️⃣ Turn Out

• Leave the cake to cool for 10 minutes
• Run a knife around the edges
• Turn out onto a serving plate while still warm

Peel off the parchment carefully.

🍮 Serving Suggestions

Rhubarb upside-down cake is delicious:

• Warm with custard
• With pouring cream
• With vanilla ice cream
• On its own with tea

🔥 Tips for the Best Rhubarb Upside-Down Cake

• Don’t pack the rhubarb too tightly
• Use brown sugar for deeper caramel flavour
• Turn the cake out while warm to prevent sticking
• Forced rhubarb gives a sweeter, brighter result
• Line the tin well to avoid leaks

🌿 Easy Variations

• Rhubarb and ginger upside-down cake – add ground or stem ginger
• Rhubarb and orange cake – add orange zest to the sponge
• Rhubarb and almond cake – replace some flour with ground almonds
• Rhubarb and custard cake – serve with warm custard

🌿 Final Thoughts

Rhubarb upside-down cake is a simple yet impressive bake that makes the most of seasonal rhubarb. With its sticky topping and soft sponge, it’s a comforting dessert that works just as well for pudding as it does with a cup of tea.

A classic cake that never disappoints.