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Rhubarb n’ Raspberry Upside-Down Cake

June 13, 2011

Rhubarb Raspberry Upside Down Cake

Rhubarb Raspberry Upside Down Cake

It’s that time of year again.  Rhubarb season.  This is one of my all time favorites.  If you are able to and you come across fresh rhubarb grab it and freeze it.  Rhubarb is one of those things that doesn’t get a lot of press.  It really should, the stuff is amazing.  It is tart yet when you use it in baking it becomes so sweet.  I find it comparable to cranberries in a lot of ways.  There are so many different things you can make with rhubarb, jams, pies, muffins and cakes are just a few.

This recipe is one of my all time favorites.  Despite the tartness of the rhubarb the use of brown sugar in the topping really makes this a sweet cake.  I love upside down cakes.  They are so unique and beautiful.  This cake is very moist and pairs nicely with a scoop of ice cream or whipped cream.  If you don’t know where to get rhubarb, I would suggest farmer’s markets or neighbors.  I have a couple of neighbors that have given me their fresh rhubarb because it otherwise just goes to seed.  Waste not want not.    I added raspberries to the topping just to add a little more red color and a slightly different flavor.  The two compliment each other very well.  This cake is also great in the fall for when cranberries are in season.

Ingredients and Directions for Rhubarb Raspberry Upside Down Cake

Ingredients and Directions for Rhubarb Raspberry Upside Down Cake

 1.  Ingredients

For the Topping:

1/3 cup butter

2/3 cup brown sugar

2 cups fresh rhubarb, cut into 1/4-inch cubes

1/2 cup fresh raspberries

For the Cake Batter:

1 1/2 cups  flour

2 teaspoons baking powder

1/2 cup butter, at room temperature

1 cup white sugar

1 teaspoon pure vanilla

2 large eggs, separated

1/2 cup  milk

1/4 teaspoon cream of tartar

To Prepare the Topping:

2.  Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize.

3.  Then remove from heat, and pour into your prepared cake pan.

4.  Sprinkle evenly with the fresh rhubarb and raspberries.

Preheat oven to 350 degrees F and place rack in the center of the oven. Butter a round cake pan.

To Prepare the Cake Batter:

In a large bowl, sift or whisk together the flour, and baking powder.

5.  In the bowl of your electric mixer beat the butter with the sugar until light and fluffy.

6.  Scrape down the sides of the bowl and then beat in the vanilla. Add the egg yolks and beat well. Scrape down the sides of the bowl.

7.  Add the flour mixture, alternately with the milk, beat until smooth.

8.  In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions.

9.  Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 30 – 40 minutes, or until the top of the cake has browned, starts to pull away from the sides of the pan, and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream or vanilla ice cream .

Note: Because of the moisture in the cranberries, and because ovens do vary, the baking time can vary significantly. If you use frozen rhubarb (do not thaw) the cake will take longer to bake than if you are using fresh rhubarb.

Makes one – 9 inch cake. Serves 6 to 8.

Adapted from

Rhubarb Raspberry Upside Down Cake

Rhubarb Raspberry Upside Down Cake

I would suggest the use of tart berries.  The topping on the cake would be far to sweet if you used a rather sweet berry.  Cranberries and rhubarb are perfect because they tart and require sweetening.

From our kitchen to yours,
Sydney Jones


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