Recipe: Rhubarb Upside-Down Cake

Rhubarb is a vegetable that pretends to be a fruit, but we love it anyway. One of the very first harvests of spring, signaling the abundant garden bounty that will be coming soon. Older plants can often be very productive, so if you know someone with a well-established yard it’s entirely possible that they have more rhubarb than they know what to do with. It never hurts to ask.

This simple recipe is very straight forward, and the results are sure to impress anyone. Serve it with whipped cream, vanilla ice cream or a big glass of cold milk.

Rhubarb Upside-Down Cake

A quick seasonal cake that’s sure to impress.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Servings: 8 pieces
Author: Chris Mathieson


In Skillet

  • 3 cups sliced rhubarb
  • 1 cup sugar
  • 2 tbsp all-purpose flour
  • 1/4 tsp ground nutmeg
  • 1/4 cup butter melted


  • 1/4 cup butter melted
  • 3/4 cup sugar
  • 1 large egg room temperature
  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2/3 cup 2% milk


  • Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter and set aside
  • For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition until completely combined.
  • Spread batter over the rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with vanilla ice cream, whipped cream or a big glass of milk.
  • Enjoy!