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Rhubarb Upside Down Cake with Orange and Ginger Recipe

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3.9 from 48 reviews

This Rhubarb Upside Down Cake features tart rhubarb combined with a warm blend of orange zest and ginger, baked under a tender, moist cake batter. The caramelized sugar and butter topping with rhubarb creates a beautiful glazed top when inverted, making this dessert both visually stunning and deliciously flavorful. Perfect for springtime gatherings or an elegant treat, it balances sweetness and tang with spiced warmth.

Ingredients

Rhubarb Topping

  • 4 tablespoons (57 grams) unsalted butter (melted)
  • 1/3 cup (67 grams) granulated sugar
  • 1/3 cup (67 grams) packed light brown sugar
  • 1 pound (454 grams) rhubarb stalks (cut into pieces to fit a 9-inch cake pan)

Cake Batter

  • 1-1/2 cups + 2 tablespoons (200 grams) unbleached all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon Diamond kosher salt
  • 1 cup (200 grams) granulated sugar
  • 1-1/2 teaspoons (3 grams) orange zest
  • 1/2 cup (113 grams) unsalted butter (room temperature)
  • 2 large (100 grams) eggs (room temperature)
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup (180 grams) sour cream (room temperature)

Instructions

  1. Mise en Place: Prep all your ingredients by washing and trimming the rhubarb stalks and cutting them to fit your cake pan. Arrange the rhubarb pieces neatly in the pan to plan their placement after prepping the pan.
  2. Prepare Cake Pan: Preheat your oven to 350°F (175°C). Butter a 9×2-inch round cake pan thoroughly, then dust it lightly with flour. Line the bottom with parchment paper to prevent sticking.
  3. Make the Rhubarb Topping: Melt the butter and pour it into the cake pan, tilting to evenly coat the bottom. Mix the granulated sugar and brown sugar in a bowl, then sprinkle the mixture evenly over the butter. Press the sugar lightly into the butter. Arrange the rhubarb pieces onto the sugar layer in a single snug layer, trimming as needed to fit.
  4. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, ground ginger, and salt. In the bowl of a stand mixer, add the sugar and orange zest; rub the zest into the sugar until aromatic. Add the softened butter and vanilla extract, then beat with the paddle attachment on medium speed for about 3 minutes until creamy and lightened in color. Scrape the bowl sides.
  5. Add Eggs: Add eggs one at a time, beating after each until combined. Scrape the bowl well to ensure even mixing.
  6. Incorporate Dry and Wet Ingredients: Add one-third of the flour mixture; beat on low speed until just mixed. Add half of the sour cream and mix until combined. Add half of the remaining flour and mix briefly on low speed, scraping the bowl as needed. Add the remaining sour cream, mix on low, then add the last flour portion and mix just until combined. Final scrape and mix briefly to ensure even batter without overmixing.
  7. Assemble Cake: Spoon the batter in dollops over the rhubarb in the pan. Use an offset spatula to gently spread the batter evenly, taking care not to disturb the rhubarb arrangement underneath.
  8. Bake: Place the cake pan in the preheated oven and bake for 55 to 60 minutes. The cake is done when the center reaches about 200°F (93°C) or a toothpick inserted in the middle comes out clean.
  9. Cool and Invert: Remove the cake from the oven and run a knife around the edges to loosen. Allow the cake to cool in the pan for 10 minutes. Place the serving plate firmly on top of the pan, then invert to release the cake with the rhubarb topping now on top. Carefully peel off the parchment paper; if rhubarb sticks, gently remove and reposition it on the cake.
  10. Serve: Enjoy the cake warm or at room temperature. It pairs wonderfully with lightly sweetened whipped cream or ice cream.
  11. Store: Store loosely covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature before serving. Note that the rhubarb topping will soften the cake’s top layer over time.

Notes

  • Use room temperature eggs, butter, and sour cream for better batter consistency and texture.
  • Do not overmix the batter once the flour is added to preserve cake tenderness.
  • If you don’t have Diamond kosher salt, use a coarse kosher or regular table salt but adjust amount slightly to taste.
  • Orange zest adds bright citrus notes; fresh zest is recommended for best flavor.
  • The cake is best enjoyed within a few days; rhubarb topping softens with time making it even more tender.
  • For variation, serve with whipped cream or vanilla ice cream to complement the tartness.

Find it online: https://justsosavory.com/rhubarb-upside-down-cake-with-orange-and-ginger-recipe/