Name: Rhubarb Upside Down Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 servings
Ingredients: 1½ sticks (6 ounces) unsalted room temperature butter, divided; 2 pounds of fresh rhubarb, trimmed and cut into 3-inch pieces (you will need 36 pieces total); 1½ cups sugar, divided; 1 tablespoon Grand Marnier (optional, but highly recommended!); 1½ cups all-purpose flour; 1½ teaspoons baking powder; ¼ teaspoon salt; 1 teaspoon grated orange zest; 1 tablespoon orange juice; 1 teaspoon Mary DiSomma’s Cognac Barrel-aged Madagascar Pure Vanilla Extract; 2 large eggs; 1 cup sour cream

Sweets

Rhubarb Upside Down Cake

Author: Mary DiSomma

It’s rhubarb season! Rhubarb is so underrated, in my opinion, but Midwesters tend to love it. This tart vegetable is in season right now, and I suggest taking full advantage of it while you can! I’m making my rhubarb upside-down cake recipe with sour cream batter and a simple thatched design on top—it’s the perfect vessel for squeezing in an extra serving of veggies this summer.

When my neighbor gave me some fresh rhubarb from her garden this year, I couldn't resist creating this rhubarb upside-down cake recipe. Don’t miss your opportunity to partake in the flavors of the season!

Ingredient Tips

Rhubarb is well-loved in the Midwest—more than in any other part of the U.S.—but its roots go all the way back to ancient China where it was first used as a medicinal herb. In the 18th and 19th centuries, it made its way over to Europe. As soon as people had access to sugar and rhubarb at the same time, that’s when the baking began. In 19th century America, people even called it “pie plant” because it’s just so good in pies, crisps, and crumbles.

Because its roots survive through the winter, rhubarb is one of the first harvests of the year. It’s one of my favorite early-season finds at the local farmers markets, especially when I pass through Peoria on my way to the farm. You can do a lot of different things with fresh rhubarb, but baking it into this summer upside-down cake is my all-time favorite.

The sour cream in this rhubarb recipe adds complexity, flavor, and moisture without thinning the batter. The end result is a delicious and tender cake with a very fine crumb. As a baker, I know how important it is to use precise measurements (why do you think I created my own line of ceramic measuring cups and spoons?) So make sure to properly measure all the ingredients for this delicious cake before you get started.

Because this cake is so tender, it’s perfect for soaking up any extra flavorful ingredients—like the Grand Marnier that I like to add to mine. It’s only a tablespoon, but it makes a big difference! If you’ve never tried it before, Grand Marnier is an orange liqueur with heavy notes of oak, vanilla, and rich, buttery toffee. Of course, adding the Grand Marnier is optional, but I highly suggest it!

Making your upside-down cake pretty is a matter of how you arrange the main ingredient: rhubarb, in this case. By baking the cake in a square pan and arranging the rhubarb in a pattern of squares, you can achieve a charming thatched design. I love presenting this cake before I cut into it so everyone can marvel at the beautiful design. Serve generous slices with big scoops of vanilla ice cream, and enjoy!

Note: I won’t lie to you—sometimes a few of those rhubarb pieces need a minor “adjustment” after the flip. Just use a small paring knife to nudge those stray rhubarb pieces back into place. Enjoy your beautiful cake!