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Rhubarb Upside-Down Cake

I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    10 servings


  • 3 cups sliced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter, melted
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup 2% milk
  • Sweetened whipped cream, optional


  • Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter; set aside. For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition.
  • Spread over rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 316 calories, 10g fat (6g saturated fat), 48mg cholesterol, 248mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 4g protein.


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Average Rating:
  • Linda
    Aug 22, 2020

    Leave the recipe as is! It’s fabulous. If you change the recipe, it’s not the same anymore. Love the simplicity and the taste!

  • Shelley
    Jun 19, 2020

    I made is with a few changes based on others reviews. I made it in a 9 inch springform pan. I put parchment on the bottom but a few pieces of rhubarb still stuck to the parchment, it was easy enough to put the rhubarb back on the cake. I used a little over 4 cups of rhubarb. I just wanted to use up all that I had picked. I kept the sugar amount as listed, added one more tablespoon of flour and substituted cinnamon for nutmeg. I mixed the rhubarb with the sugar, flour and cinnamon, put it in the springform, then drizzled the butter. I doubled the cake recipe because there didn't look like enough cake in the photo. Again, I substituted cinnamon for the nutmeg. So I've only ever made cheesecake in my springform (with no issue) so I was dismayed to find that the syrup (created from the sugar and juice from the rhubarb) leaked out of the pan and onto the floor of my oven! My bad! What a stinky mess! I opened the oven to a thick cloud of smoke, put the pan on a parchment lined cookie sheet, ran to hit the button to stop my smoke detector from piercing my eardrums and pulled out the lower racks so I could use a metal spatula to scrape as much of the blackened, smoking, bubbling syrup from the bottom of the oven. I was worried the cake would then fall due to the change in temperature because I had the oven open so long. Thankfully it turned out very well. I had to bake it for quite a bit longer, planned to anyhow due to a few reviewers mentioning raw batter in the centre and also because of the extra batter. I took the cake out, cooled for about 15 minutes, placed a platter upside down over top and flipped the cake over onto the platter. The springform popped off beautifully. And I was pleased that the smoke didn't infuse the flavour or the aroma of the cake. I will most definitely make this again. But next time I'll put some foil around the outside of the springform. Someone asked if this recipe could be made in a bundt pan. I think it would work great. I might try it but the glistening ruby rhubarb may not come across as visually impressive in the bundt form.

  • Jaricia
    May 25, 2020

    I needed to use up last season's frozen chopped rhubarb. I did drain it some before I used it. Made 2 cakes, one with cup for cup gluten free flour. Both cake were moist and fluffy. The gluten free batter was thicker so I was sure it would be dense. Not so. The only problem I had was the rhubarb topping stuck in the cake pans. I scraped it off and put it back on the cake. Next time I will line the cake pans with parchment paper to see if that solves the problem. I also substituted cinnamon for nutmeg. I will definitely make this again.

  • Becky
    May 18, 2020

    Good. After reading reviews, I added 4 cups rhubarb and baked mine in 10" cast iron skillet for 50 minutes. Good texture, but after tasting, I think the next time I would leave out the nutmeg.

  • quiltpinky1
    May 13, 2020

    Loved this! Increased the rhubarb to 3 1/2 cups and because I am at high altitude, cut back a little on sugar and baked about 10 minutes longer..will definitely make again!

  • 25kevin
    Apr 28, 2020

    I did not like this recipe at all. Even with longer baking it still had raw cake batter in the centre. I did not like the addition of nutmeg with rhubarb. I wont be making this again.

  • annslink
    Sep 5, 2019

    This turned out great! I should have used the 4 c of rhubarb as was suggested and I did use a tsp of vanilla. But all in all the recipe is great and it will be one of my favorite 'rhubarb' recipes. One more thing, it does take longer to bake, mine took about 50 min but came out of the oven and dish perfectly!

  • nolanscabin
    Jun 29, 2019

    This cake is so delicious!! And relatively easy to make- mine came out looking just like the video, which is quite an accomplishment for me. My rhubarb was more green than red, but still worked just fine. I also used a circular cake pan instead of the skillet, which also worked really well. Added some vanilla extract to the cake batter to give it a little extra flavor- so tasty! If you're a fan of rhubarb, this recipe is a keeper!

  • isleboytx
    Jun 1, 2019

    No comment left

  • shyski
    May 28, 2019

    The taste was good, but it definitely needs to bake least 10 more minutes. I baked it for 35min. like the recipe suggested. The top was very light golden...and toothpick came out clean in 2 places. However, it was a total gooey mess in the middle so we could only eat the edges.