Maryann's Upside-Down Rhubarb Cake

Upside-Down Cake

Maryann's Upside-Down Rhubarb Cake

Maryann's Upside-Down Rhubarb Cake
  • PREP TIME
    10 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    50 mins
  • SERVING
    12 People
  • VIEWS
    280

Experience the delightful tang of rhubarb in this easy-to-make upside-down cake. A moist cake base complements the tart rhubarb topping, all finished with a creamy drizzle. Perfect for a spring dessert or a cozy treat any time of year!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    51 g
  • Cholesterol
    69 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    6 g
  • Sodium
    283 mg
  • Sugar
    37 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View 7 mins In a large bowl, prepare the cake batter by combining the cake mix, water, eggs, and oil. Beat with an electric mixer on low speed until just moistened. Increase the speed to medium and beat for 2 minutes until well combined. Pour the batter evenly into the prepared baking pan. (7 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate bowl, combine the diced rhubarb and white sugar. Gently spoon this mixture evenly over the cake batter in the pan. Drizzle the whipping cream uniformly over the top of the rhubarb and batter. (5 minutes)

Image Step 04
04 Step

Recipe View 40 mins Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. This should take approximately 40 minutes. (40 minutes)

Image Step 05
05 Step

Recipe View 1 hrs Allow the cake to cool completely in the pan before inverting it onto a serving dish. This prevents the cake from breaking and ensures the rhubarb topping stays intact. (60 minutes)

For an extra touch, consider adding a teaspoon of vanilla extract to the cake batter.
If you don't have whipping cream, you can substitute with half-and-half or even sour cream for a tangier flavor.
Make sure to grease and flour the pan thoroughly to prevent the cake from sticking when inverting.

Humberto Effertz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 93 Ratings)
Total Reviews: (3)

  • Lorena Toy

    Dec 29, 2024

    My family loved this! The recipe is very forgiving; I didn't have whipping cream, so I used sour cream, and it turned out great!

  • Marvin Crona

    Jun 8, 2024

    I added a bit of almond extract, and it was amazing! Will definitely make this again.

  • Katarina Dietrich

    May 19, 2024

    This recipe was so simple to follow, and the cake was a hit! The rhubarb was perfectly tart and the cake was so moist.

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