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Rhubarb Upside-Down Cake

rhubarb upside down pie
Photo Credit
Anna Witkiewicz/shutterstock
The Editors
Yield
Makes 1 cake
Category
Cakes and Frostings
Course
Desserts
Preparation Method
Bake
Sources
Vegetable Cookbook
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Rows of rosy rhubarb, glistening with reduced orange juice, make this Rhubarb Upside-Down Cake particularly beautiful. Find rhubarb in your grocery markets (or in your garden!) in the spring. 

For rave reviews, serve this upside-down cake warm with sweetened whipped cream.

Love rhubarb? Find more ideas on our “Best Rhubarb Recipes” page!

Ingredients
1-1/2 pounds rhubarb, cut into 1-inch lengths
1 cup orange juice
1-3/4 cups sugar
1-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, cut into small chunks
2 large eggs
1/3 cup milk
1 tablespoon grated orange zest
Instructions

1. Preheat the oven to 350°. Generously butter a 9x13-inch baking dish. Arrange the rhubarb in the dish in a single layer. Pout on the orange juice and sprinkle with 1 cup of the sugar. Bake, uncovered, for 30 minutes and then set aside.

2. Generously butter a 9x5-inch loaf pan or narrow rectangular baking dish. Sprinkle 1/2 cup of the sugar over the bottom. Arrange the baked rhubarb in rows over the sugar, curved side down. Coarsely chop any that is left and distribute it over the 1-inch lengths.

3. Transfer the liquid from the baked rhubarb to a small saucepan. Place over medium heat and reduce to 1/2 cup. Set aside.

4. Combine the flour, the remaining 1/4 cup sugar, the baking powder, and salt. Whisk to blend thoroughly. Cut in the butter until the mixture is crumbly. Whisk the eggs and milk together and stir in the orange zest. Add to the flour mixture. Toss to form a soft dough. Spoon over the rhubarb and smooth the surface. Bake for 30 to 40 minutes or until a wooden pick inserted into the center comes out clean. Cool on a rack for 10 minutes, then invert onto a serving plate. Spoon the reduced liquid over the warm cake. Serve warm, sliced into 1-inch-wide pieces, the width of the rhubarb rows.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Donna (not verified)

12 months ago

Would an 8 or 9 inch round pan work to bake the cake? It appears that the photo is showing a round cake and I would prefer something that isn't a loaf.

Nadine Bunting (not verified)

12 months ago

Please amend recipe to direct lining the pan with parchment paper NOT wax paper.

No paper (neither wax nor parchment) is suggested to use in this recipe.