This is a print preview of "Rhubarb upside down cake" recipe.

Rhubarb upside down cake Recipe
by Easy Cook - Laka kuharica

Rhubarb upside down cake

The rhubarb, which is added raw, gives tangy yet tender flavor to this buttery, vanilla-infused cake.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Croatia Croatian
Cook time: Servings: 10 servings


  • 600 g rhubarb, washed, cleaned and cut into small sticks
  • 2 tsp cornstarch
  • ½ cup sugar, light Muscovado
  • 2 cups cake flour
  • 1 ¼ tsp baking powder
  • ½ tsp sea salt
  • 280 g butter, at room temperature (50 g + 230 g)
  • 1 cup Demerara sugar
  • 1 cup sugar
  • Zest of 1 lemon, grated
  • 1 tsp vanilla extract
  • 4 eggs
  • 1/3 cup sour cream
  • 2 tsp lemon juice


1. In a bowl, combine rhubarb, cornstarch and Muscovado sugar. In another bowl, sift the cake flour, baking powder and salt and set aside.
2. In a small skillet, mix the brown sugar and 50 g of butter. Place over medium heat and stir until smooth and bubbling. Keep warm.
3. With a hand held mixer beat 230 g butter and caster sugar until light. Add lemon zest and vanilla extract. Cream until light and fluffy, scraping down sides often.
4. Add eggs, one at a time. Mix to combine after each addition.
5. Beat in the sour cream and lemon juice (it may look curdled at this point). Add the flour mixture, 1/3 cup at a time, until combined.
6. Line bottom and sides of 9-inch spring-form pan with parchment paper. Wrap two layers of foil in the pan and place it on a baking sheet (to prevent leaking).
7. Pour the brown sugar mixture into the prepared spring-form pan, then add the rhubarb. Pour the batter over everything, smoothing it over.
8. Bake the cake in the oven at 160ᵒC for 1 hour or until a cake tester comes out clean.
9. Cool (with the foil turned down a bit) on a wire rack for only 15 minutes. Run a knife around the cake, place a plate on top and turn it upside down. Removed the foil and released the spring-form sides carefully.
10. Cool completely before serving.