Meet My Springtime Friend
I have a friend who shows up every spring. Her name is Rhubarb. She looks like pink celery. But she makes the best desserts. I wait for her all winter long. Doesn’t that smell amazing when she starts baking? This rhubarb upside down cake is our favorite hello. It’s a simple rhubarb dessert. You can use fresh rhubarb cake or frozen rhubarb cake. Both work wonderfully. I’ll tell you a secret. The strawberry jam is my little trick. It makes the rhubarb sweet and sticky. What’s the first spring food you get excited for?The Great Flip
The magic happens after baking. You let the cake rest for five minutes. Then you flip the whole pan over. I hold my breath every single time. I still laugh at that. Will the cake come out? Will it stick? Then you lift the pan. And there it is. A beautiful, jeweled top of pink rhubarb. This is why this matters. That moment teaches you to trust the process. Good things often come from a little flip in perspective. This upside down rhubarb cake is proof.Why This Cake Feels Like Home
This isn’t just a rhubarb cake recipe. It’s a memory recipe. My grandkids now ask for it. They love the sweet, tangy fruit on top. The soft cake underneath soaks up all the juice. It’s the perfect spring dessert recipe. *Fun fact: Rhubarb is actually a vegetable, but we treat it like a fruit!* Making this homemade rhubarb cake fills the kitchen with a warm, sugary smell. That smell is my favorite part. It says “home” more than words ever could. Do you have a food smell that makes you think of home?My Little Jam Secret
Let me tell you a mini story. I once ran out of strawberry jam. I used orange marmalade instead. It was still delicious. But the strawberry jam rhubarb cake is still the best. The jam adds a hidden berry flavor. It makes the rhubarb glow a deep pink. This is why this matters. Cooking lets you be creative. Recipes are friendly guides, not strict rules. Have you ever swapped an ingredient and been surprised?Let’s Make It Together
This is an easy rhubarb dessert. The steps are simple. Cream the butter and sugar. Mix in the eggs. Add your dry and wet ingredients slowly. Then spread it over your pretty rhubarb. Always put the pan on a baking sheet. The jam can bubble over. This saves your oven from a sticky mess. I learned that the hard way. Serve it warm with a dusting of sugar. It’s a joy to share. Will you try making this best ever rhubarb upside down cake this week?Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh or thawed frozen rhubarb, cut into 1/2-inch pieces | 3 cups | |
| Unsalted butter, at room temperature (for the pan) | 1 Tablespoon | |
| Strawberry jam | 1/4 cup | Microwave to thin before using |
| White sugar (for the pan) | 1/4 cup | |
| All-purpose flour | 1 1/2 cups | |
| Baking powder | 2 1/2 teaspoons | |
| Cinnamon | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | Reduce to 1/4 tsp if using salted butter |
| Unsalted butter, at room temperature (for batter) | 2/3 cup | |
| White sugar (for batter) | 3/4 cup | |
| Large eggs | 2 | |
| Vanilla extract | 1/2 teaspoon | |
| Milk | 1/3 cup | |
| Icing/confectioners’ sugar | For garnish | Optional |
Instructions
Step 1: First, heat your oven to 350F. Butter a round pan well. Sprinkle sugar on the bottom. This makes a sweet crust for your rhubarb upside down cake. Doesn’t that smell amazing already?
Step 2: Toss your fresh rhubarb with warmed strawberry jam. Use frozen rhubarb cake pieces if that’s what you have. Spread this pretty pink mix in the pan. (A tip: Don’t squeeze the rhubarb, so it keeps its shape!)
Step 3: Now, make the easy rhubarb dessert batter. Cream the butter and sugar until fluffy. Add eggs and vanilla. Mix in flour and milk slowly. This homemade rhubarb cake batter is like a cozy hug.
Step 4: Spoon the batter over the rhubarb layer. Gently spread it smooth. Place the pan on a baking sheet. This catches any drips from your spring dessert recipe. See? Simple!
Step 5: Bake for 40-50 minutes. The top will be golden. Let it cool for just 5 minutes. Then, flip it onto a plate! What’s the most exciting part of making an upside down rhubarb cake? Share below! I still laugh at the big reveal.
Creative Twists
This rhubarb cake recipe is wonderful as-is. But you can play! Try orange zest in the cake batter for a sunny twist. Swap the strawberry jam for raspberry jam. Add a handful of fresh berries with the rhubarb. Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve this fresh rhubarb cake warm. A dusting of powdered sugar looks like snow. A scoop of vanilla ice cream melts into the sweet rhubarb dessert. For breakfast, a simple slice with tea is perfect. Which would you choose tonight?
Keeping Your Cake Cozy
Let’s talk about keeping your rhubarb upside down cake happy. Once cool, cover it tightly. It will last on the counter for two days. For longer, pop it in the fridge. The cold keeps it fresh for up to five days.
You can freeze this cake, too. Wrap the whole cake or slices well. Use plastic wrap and foil. It will keep for three months. Thaw it overnight in the fridge when you’re ready.
I remember my first upside down rhubarb cake. I left it uncovered. It dried out so fast! Now I never forget to cover it. This matters because a moist cake is a joyful cake. Have you ever tried storing it this way? Share below!
Little Fixes for Big Smiles
Sometimes our bakes need a little help. First, a soggy bottom. If your fruit layer is too wet, pat the rhubarb very dry. I once used frozen fruit straight from the bag. What a mess! A dry fruit layer makes a perfect cake.
Second, a cake that sticks. Always butter and sugar your pan well. This creates a non-stick barrier. It matters for a clean flip onto your plate. Third, a dense cake. Do not over-mix your batter. Mix just until you see no more flour.
This matters for a light, fluffy texture. Which of these problems have you run into before? Getting these right builds your cooking confidence. It also makes the flavor and texture just perfect.
Your Quick Questions, Answered
How to make caramel cake with rhubarb topping?
Our rhubarb upside down cake is a great start. The sugar and jam create a caramel-like layer. For more caramel flavor, use brown sugar in the pan. The hot oven turns it into a lovely, sticky sauce. This pairs beautifully with the tart rhubarb topping for a fantastic spring dessert recipe.
What are the best rhubarb desserts?
The best rhubarb desserts celebrate its tangy flavor. Pies, crisps, and crumbles are classics. This homemade rhubarb cake is a wonderful choice. It is an easy rhubarb dessert that looks fancy. Stewed rhubarb compote over ice cream is another simple treat. Any dessert that balances sweet and tart is a winner.
Can you use frozen rhubarb for a cake topping?
Yes, you can make a frozen rhubarb cake. Thaw the rhubarb in a colander first. Let all the extra water drain away. Pat the pieces very dry with a towel. Do not squeeze them. This step keeps your cake from getting soggy. It is the key to a successful upside down rhubarb cake with frozen fruit.
What is a good caramel sauce recipe for cakes?
A simple sauce needs just sugar, butter, and cream. Melt one cup of sugar in a pot. Stir until it turns golden brown. Carefully add six tablespoons of butter. Then stir in a half cup of heavy cream. Let it cool slightly before pouring over your rhubarb dessert. *Fun fact: The key is to watch the sugar, not the clock!
How do you balance the tartness of rhubarb in baking?
Sweeteners are your friend. Sugar, honey, or jam all work well. Our rhubarb cake recipe uses both sugar and strawberry jam. The jam adds sweetness and helps the fruit stick together. Baking rhubarb also softens its sharp taste. Pairing it with a sweet cake batter creates the perfect balance in every bite.
What cakes pair well with tangy fruit compotes?
Simple, buttery cakes are best. A vanilla pound cake is a perfect partner. A basic yellow cake or a tender almond cake works too. These cakes are not too sweet. They let the tangy fruit flavor shine. A fresh rhubarb cake like ours already has the fruit built right in. Which tip will you try first?
From My Kitchen to Yours
I hope you love this strawberry jam rhubarb cake as much as I do. It is a taste of spring on a plate. Baking should be fun, not fussy. I am always here in my kitchen, cheering you on.
Have you tried this recipe? I would love to hear your story. Tell me all about it in the comments below. Sharing our kitchen adventures is the best part.
Happy cooking!
—Grace Ellington.
Tangy Rhubarb Topped Caramel Cake
Description
A stunning upside-down cake where a sweet, jammy rhubarb topping meets a tender, cinnamon-spiced vanilla cake.
Ingredients
For the cake batter:
For garnish:
Instructions
- Preheat oven to 350F. (non-convection) *Reduce temperature to 325F if using a glass pan.
- *For frozen rhubarb, thaw in a colander to allow excess moisture to drain off, then pat dry well. Don’t squeeze the rhubarb at any point, so it will retain its shape.
- Prepare a 9-inch round cake pan by coating both the bottom and sides with softened butter. Sprinkle white sugar evenly over the bottom of the pan.
- Add the diced rhubarb to a large bowl. Microwave the jam for 30 seconds to thin it, then pour over the rhubarb. Stir to coat the rhubarb well in the jam. Pour the rhubarb mixture into the pan, spreading into an even layer. Set aside.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until lightened, about 2 minutes. Beat in the eggs, one at a time, beating well between additions and be sure to scrape the bowl, as needed. Add the vanilla and mix in.
- With mixer on low, add 1/3 of the flour mixture, followed by 1/2 of the milk. Add another 1/3 of the flour mixture, the remaining milk, then the remaining flour. Mix just until combined.
- Spoon batter over-top of rhubarb in pan and spread out to an even layer.
- Place cake pan on top of a baking sheet.
- Bake for 40-50 minutes, or until the cake tests clean (be sure to test just the cake part and don’t test too far down so that you hit the rhubarb layer). The cake should be quite golden.
- Remove from the oven and allow to stand in the pan for 5 minutes. Run a knife around the edges of the pan, then place a large plate over-top of the cake pan. Invert the cake onto the plate.
- Serve warm, garnished with a dusting of icing sugar and/or a dollop of sweetened whipped cream or vanilla ice cream.
Notes
- For frozen rhubarb, ensure it is thoroughly thawed and patted dry to prevent a soggy cake. The cake is best served warm on the day it is made.