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Rhubarb Upside-down moist cake

The most amazing rhubarb upside-down cake I ever had

Rhubarb found a way to pack the sunshine of summer and the sweetness of spring in one amazingly delicious, moist and tender elegant dessert.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 serving
Calories: 345kcal


  • Standing mixer or electric hand mixer, large mixing bowl, 9" baking pan



  • cup (76 g) unsalted butter at room temperature
  • ¾ cup (150g) light brown sugar, lightly packed
  • ¼ teaspoon salt
  • 2 tablespoon honey
  • 1 tablespoon bourbon
  • 1 teaspoon pure vanilla extract
  • 4 cup (480 g) Rhubarb, sliced into ¼ inch thickness


  • 1 ¼ cup (200 g) All-purpose flour
  • ¼ cup (30 g) Cornstarch
  • 2 teaspoon (10 g) Baking powder
  • ½ cup (113 g) Butter at room temperature
  • ½ cup (100 g) Granulated sugar
  • ¼ teaspoon Pink salt
  • 2 large eggs at room temperature
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Milk


  • Preheat the oven to 350°F. Butter and line the bottom of the baking pan with parchment paper.

Make the schmear

  • Place the butter, brown sugar, salt, honey, bourbon, and vanilla in a bowl of a standing mixer fitted with the paddle attachment and beat on a medium speed until smooth and well blended.
  • Spread the schmear at the bottom of a 9" prepared baking pan. Neatly arrange the sliced rhubarb overlapping each other starting around the edge of the pan creating a circle until the schmear is all covered. Save any remaining rhubarb slices.

Make the Cake

  • Sift the flour, cornstarch, and baking powder in a large owl twice to make sure they're completely blended.
  • Place the butter, sugar, Vanilla, and salt in a bowl of a standing mixer fitted with the paddle attachment and beat at a medium speed until light and creamy stopping to scrape the sides and bottom of the bowl.
  • Add the eggs one at a time, beating and scraping the sides of the bowl after each egg is incorporated. Add the flour in two addition, adding milk in between, and beat until combined. Fold the remaining chopped rhubarb into the batter using a spatula. Avoid over mixing.
  • Spread the batter into the pan and bake for 35-45 minutes or when the cake tester comes out clean. Let the cake cool in the pan on a cooling rack for 15 minutes.
  • Run a knife around the edges of the cake and place a cake stand or serving plate over the top of the pan, and invert the pan to transfer the cake upside-down into the cake stand. Best serve while warm.


  • Any leftover cake can be stored at room temperature for up to 2 days.
  • Do not limit yourself to rhubarb. Experiment with pineapples,  apples, pears, peaches and so much more, It will be equally delicious.
Category: Dessert
Cuisine: American
Keyword: Rhubarb, Upside-down cake


Calories: 345 kcal (17%)Carbohydrates: 46 g (15%)Protein: 4 g (8%)Fat: 17 g (26%)Saturated Fat: 10 g (63%)Trans Fat: 1 gCholesterol: 78 mg (26%)Sodium: 306 mg (13%)Potassium: 204 mg (6%)Fiber: 1 g (4%)Sugar: 29 g (32%)Vitamin A: 581 IU (12%)Vitamin C: 4 mg (5%)Calcium: 119 mg (12%)Iron: 1 mg (6%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟