Rhubarb Upside Down Cake

I got this recipe from a cooking forum and know I will be making it many times! It goes together very quickly and tastes fantastic. What else could you ask for? It’s not very photogenic but it tastes so good you won’t care.

3-4 cups of sliced rhubarb are tossed with brown and white sugar, then dotted with butter and cinnamon is sprinkled on top. I did this right in the 8×8 pan. Mix up the batter of buttermilk, butter, egg, flour, sugar, salt, and baking soda, pour and spread it over the rhubarb, then bake.

You can flip this over onto a serving dish so the fruit is on top, hence the upside down part of the name. I just leave it in the pan and dish it out, which isn’t as pretty but is easier to cover and keep a few days.

Print Recipe

Rhubarb Upsidedown Cake

Course: Dessert

Ingredients

Rhubarb

• 3- 4 Cups chopped rhubarb
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 2 Tbs butter
• 1/2 tsp cinnamon
• cinnamon

Batter

• 1 egg
• 3 Tbs sugar
• 1/4 cup butter, softened
• 3/4 cup buttermilk
• 3/4 cup flour
• 1/4 tsp salt
• 1/2 tsp soda

Instructions

Rhubarb

• Combine the sliced rhubarb and sugars in an 8×8 pan and toss together.
• Dot with butter and sprinkle with cinnamon.
• Sprinkle with cinnamon

Batter

• Preheat the oven to 350F.
• Mix egg, sugar, butter, buttermilk, flour, salt and baking soda together and pour over rhubarb
• Bake at 350 for 35-40 minutes.