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

Rhubarb Upside-Down Cake

rhubarb

sugar

all-purpose flour

nutmeg

butter, melted

BATTER

egg, room temperature

baking powder

salt

2% milk

cream,

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. 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 edge immediately and invert onto a serving dish. Serve warm. If desired, serve with whipped cream.

Just made this for my stepdad...he LOVED it!! great recipe!!  Made as written only added cinnamon along with the nutmeg as we are cinnamon lovers and it pairs well with rhubarb. Will make again...it was perfect!!

I really enjoyed this cake, but I will definitely cut back on the sugar next time.  Maybe it's just my taste preference, but I prefer a bit more tart rhubarb dessert.  The amount of sugar in both the batter and the rhubarb base made this too sweet.  Otherwise, it turned out beautifully.

I made this three weeks ago, with the rhubarb from our garden (cold, late Spring in MN so it’s late this year) and this is definitely a “keeper” in our home. I made it in a glass normal size cake pan, and I didn’t even bother inverting the cake  and only made one change adding a tsp of vanilla. I pulled it out of the oven, served it with vanilla ice cream and it was completely gone before the pan had an opportunity to get cold. Thank you for sharing! I am eager to do a repeat today.

My niece brought me some fresh Rhubarb and I found this recipe. I made it for my husband for Father's Day.  He loved it. It is all gone already. Delicious and will make again.

I used fresh rhubarb from my garden to make this scrumptious dessert.  It was easy to make, baked up perfectly, and my family loved it.  I served it warm with whipped cream-yum!

We have LOTS of rhubarb in our garden, so I'm always on the lookout for recipes. This one is easy and very good. I made two cakes the same day - one using nutmeg as called for in the recipe. The second cake I used cinnamon in place of the nutmeg. I prefer the one with cinnamon. I also increased the amount of rhubarb to 4 cups and used a 10-inch glass pie plate. That worked just fine.Also, I didn't alternate the flour mixture / milk. I dumped the milk into the sugar eggs - mixed it well and then stirred in the dry ingredients. (I do that with a lot of my recipes.)Thanks for a good, reliable recipe!

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!

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!

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.

One of the best home made desserts I've ever had. Wondering if I can make it in a regular cake tin. Also, I found although the toothpick came out clean, there was a bit of raw batter mixed in with the rhubarb. Will bake it for a longer time. Delicious and perfect balance of sweet and tart.

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!

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.

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!

I don't have a skillet and made it in a 9x13 instead. I varied the recipe by This is recipe making 50% more of the rhubarb part but used only half the amount of sugar the recipe calls for. I used 1 recipe of the cake. It makes a higher rhubarb to cake ratio and fills the larger pan nicely.

I made this a few days ago.  I ate the first piece while still warm.  It was amazing!  This recipe is a keeper.

This takes a little bit extra prep, but it's definitely a winner!  It can be served warmed or chilled.  I believe this recipe won 2nd place in a rhubarb contest in the April/May 2006 Taste of Home. Yummy!

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.

The taste was good, but it definitely needs to bake longer...at 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.

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.

What a great, easy recipe. It was vary  delicious. I had to bake it for 20 minutes longer then what the recipe called for.

Loved this recipe,  made it many times.added 1 tbsp of powdered strawberry gelatin to the topping and about 1/4c. more rhubarb to fill my skillet,  and replaced nutmeg with cinnamon,  it took me 45 min. to bake,  and it turned out wonderful. thanks for this great recipe.

Just made this for the first time and loved it. Delicious!  Only negative is that the cake part dried out pretty quickly (not that it lasted that long in this house!)

https://videodam.tmbi.com/wp-content/uploads/2018/10/DIYD_605_052918_H.mp4

Check out this video for how to make Rhubarb Upside-Down Cake.

rhubarb upside-down cake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web