Rhubarb Upside Down Cake is a delicious and easy way to use up that seasonal vegetable that we treat more like a fruit!  This gluten free cake is a moist and flavourful dessert for all to enjoy.

Loads of fresh rhubarb, plus hints of cinnamon and nutmeg, make this cake exceptionally appealing to the palate .

This recipe yields 8 slices of cake but will vary depending on the serving size you choose for your occasion. 

Rhubarb Upside Down Cake is the perfect spring dessert but would be a delicious addition to any event, any time of the year!

A layer of rhubarb tops off a flavourful, moist cake. 

Top it off with some ice cream or whipped cream for some added decadence.

Enjoy Rubarb Upside Down Cake while this seasonal vegetable is plentiful!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Rhubarb Upside Down Cake I sliced some fresh rhubarb into pieces about 1″ long.

I sliced enough rhubarb to measure 4 cups.

Then I melted a bit of butter in the microwave.

Next I added some sugar, corn starch and the rhubarb pieces to a mixing bowl and stirred them together.

I poured in the melted butter and mixed the ingredients together again.

Then I generously greased a round baking pan.

I scraped the prepared rhubarb mixture into the cake pan, making sure to spread it out evenly.

To prepare the cake batter I melted some more butter in the microwave.

Then I put granulated sugar, eggs, vanilla extract and the melted butter into a large mixing bowl.

I used an electric hand mixer to beat the ingredients, first on low power and then medium, until they were frothy.

Next I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, ground cinnamon, nutmeg and salt.

I  used the electric hand mixer again to begin beating the batter.  Once blended I added in some almond milk and continued to beat until well combined.

Then I scraped the batter on top of the rhubarb pieces in the cake pan.

I made sure to spread the batter evenly and out to the edges of the pan.

Next I baked the cake in a preheated 350F oven for 60 minutes or until a toothpick inserted in center of cake came out clean.

I removed the cake from the oven and allowed it to cool for 10 or 15 minutes in the baking pan.

Then I slid a knife around the edges of the pan before inverting the cake onto a serving plate.

After inverting I lifted off the cake pan.

Allow the cake to cool for a bit longer before slicing.  You can serve it warm.

Slice the cake into pieces that suit your occasion.

Serve it up plain…

…or add whipped topping or ice cream.

However you choose to serve up Rhubarb Upside Down Cake, I am sure you will enjoy every bite!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are more recipes using rhubarb you can enjoy….

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Rhubarb Upside Down Cake:

• 4 cups sliced rhubarb, about 1″ pieces 
• 3/4 cup granulated sugar
• 2 tbsp corn starch
• 2 tbsp melted butter
  Batter:
• 1/4 cup melted butter
• 2 eggs, large
• 1 tsp vanilla extract
• 2/3 cup granulated sugar
• 2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 1/2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup almond milk

How to Make Rhubarb Upside Down Cake:

1. Preheat oven to 350F and generously grease a round cake pan.
2. Slice enough rhubarb into 1″ pieces to measure 4 cups.
3. Dump granulated sugar and corn starch into a mixing bowl.
4. Add in the cut up rhubarb and stir to combine.
5. Melt the first amount of butter in the microwave and then pour into mixing bowl.
6. Stir ingredients together until well combined.
7. Scrape rhubarb mixture into the prepared cake pan and spread out evenly.
8. For the batter add the second amount of sugar, the second amount of melted butter, the eggs and vanilla extract to a mixing bowl and use an electric hand mixer to combine.  Start on low power and then medium until frothy.
9. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, ground cinnamon, nutmeg and salt.
10. Use the electric hand mixer on low speed to begin to combine.
11. Add the almond milk and continue to beat until well combined.
12. Scrape the batter over the cut up rhubarb in the cake pan.  Spread out evenly.
13. Bake in the preheated 350F oven for 60 minutes or until a toothpick insterted in center of cake comes out clean.
14. Remove from oven and allow to cool slightly before inverting onto a serving plate.
15. Serve, while still warm, on its own or with ice cream or whipped cream
16. Enjoy!

FAQS:

How do I store rhubarb upside down cake?

To store a rhubarb upside-down cake, follow these steps:

1. Allow the cake to cool completely: After baking the cake, let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a cooling rack or a serving plate.
2. Ensure the cake is fully cooled: It’s essential that the cake is completely cooled before storing to prevent condensation and moisture buildup, which can lead to a soggy texture.
3. Wrap the cake:  Cover it tightly with plastic wrap or place it in an airtight container. Make sure the covering is secure to protect the cake from drying out or absorbing odors from the fridge.
4. Refrigerate the cake: Rhubarb upside-down cake should be stored in the refrigerator to maintain its freshness. Place the wrapped cake in the refrigerator and keep it chilled until ready to serve.
5. Consume within a few days: The cake is best consumed within 3-4 days of baking. After that, the texture and flavor may start to deteriorate.
6. Optional: Reheat before serving: If desired, you can gently warm individual slices of the refrigerated cake in the microwave or a low oven before serving. This step is optional and depends on personal preference.

By following these steps, you should be able to store your rhubarb upside-down cake properly and enjoy it over the next few days.

Can I freeze rhubarb upside down cake?

Yes, you can freeze rhubarb upside-down cake. 

1. Prepare the cake for freezing: Once the cake is cool, remove it from the baking pan, if desired. You can freeze the entire cake or slice it into individual portions for easier serving later. If you’re slicing the cake, you can use parchment paper or plastic wrap to separate the slices and prevent them from sticking together.
2. Wrap the cake: Wrap the cake tightly in plastic wrap, ensuring that it’s completely covered to prevent freezer burn. Alternatively, you can place the wrapped cake in an airtight container or freezer-safe bag. If you’re freezing individual slices, wrap each slice separately.
3. Label and date: To help keep track of your frozen cakes, label the packaging with the name of the cake and the date of freezing.When you’re ready to enjoy the frozen rhubarb upside-down cake, follow these steps:
   1. Thaw the cake: Remove the wrapped cake or slices from the freezer and let them thaw at room temperature. Individual slices might thaw more quickly than a whole cake.
   2. Serve and enjoy: Once the cake has thawed, it’s ready to be served. You can enjoy it as is or warm it up in the oven for a few minutes if desired.

   Remember that frozen cakes are best consumed within a few months for optimal taste and texture.

   What substitutions can I make in rhubarb upside down cake?

   Rhubarb upside down cake is a delightful dessert, and while it’s typically made with rhubarb, there are several substitutions you can consider. Here are a few alternatives for the main ingredients:

   1. Rhubarb: If you’re looking to replace rhubarb, you can try substituting it with other tart fruits such as apples, plums, or cranberries. These fruits will provide a similar tangy flavor profile.
   2. Sugar: In most recipes, sugar is used to sweeten the fruit and create a caramel-like glaze. You can use brown sugar, coconut sugar, or even maple syrup as alternatives to regular granulated sugar. Each will add a slightly different flavor to the dish.
   3. Butter: Butter adds richness and flavor to the cake. If you prefer a non-dairy option, you can use coconut oil or vegetable oil instead. Just keep in mind that the flavor and texture of the cake may differ slightly.
   4. Flour: You can experiment with other flours such as almond flour, or other gluten-free flour blends. Note that the texture and taste of the cake may vary depending on the flour used.
   5. Spices: To enhance the flavors, you can also add ginger to the cake batter. Ginger and the spices used pair well with many fruit variations and can provide additional warmth and depth to the dessert.

   Remember, when substituting ingredients, it’s always a good idea to consider the flavors and textures you enjoy. Be open to experimenting and adjusting the recipe to suit your preferences. Make sure all substitutions are gluten free.