Rhubarb upside-down cake recipe

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serves: 8
Prep: 30 min
Cooking: 30 min

Nutrition per portion

Calories 224 kCal 11%
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  • If you love a good old rhubarb recipe, you’ll want to try this easy-to-make, sweet and tangy upside-down dessert!


    • 50g (2oz) butter
    • 200g (7oz) light muscovado sugar
    • 350g (12oz) fresh rhubarb, trimmed and cut into 2cm pieces
    • 2tbsp finely chopped stem ginger
    • 200g (7oz) plain flour
    • 1tsp baking powder
    • 1/4tsp bicarbonate of soda
    • 1/2tsp salt
    • Finely grated zest of 1 orange
    • 200ml (7fl oz) buttermilk
    • 2 medium eggs
    • 80ml (2 1/2fl oz) vegetable oil


    • Preheat the oven to 180°C/350°F/gas 4

    • Melt the butter in a 24cm ovenproof frying pan over a medium heat. Stir in half the sugar, and cook for about 5 mins. Remove from the heat and add the rhubarb and ginger. If you don’t have an ovenproof frying pan pour the rhubarb mix into a 24cm round tin.

    • Mix together the flour, baking powder, bicarbonate of soda and salt and orange zest.

    • Whisk the remaining sugar with the buttermilk, eggs and oil. Add the flour mix and mix well. Pour over the rhubarb and smooth the surface.

    • Bake for 30 mins or until the cake springs back when pressed in the centre. Cool then invert onto a cooling rack. Serve warm with custard or cream.

    Top tip for making Rhubarb upside-down cake

    Don't turn the cake over straight out of the oven, as it will be fragile and likely to break. Instead, wait for 7-10 minutes before inverting onto the cooling rack.

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