Rhubarb Upside-Down Cake

In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs from the molasses maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate.

How can something so humble feel like a treat?

I will never tire of rhubarb. One of the few remaining seasonal foods, old fashioned rhubarb still feels like a treat. After all, it only appears in late spring and unlike most summer fruit you’d be hard pressed to find any fresh rhubarb out of season. I load my freezer with it but still there is something special about the first stalks of rhubarb in the market in spring.

In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs from the molasses maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate.

Somehow there is a hint of summer tucked into this tart vegetable, a little anticipation in every rhubarb compote, pie, batch of jam and cake.

In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs as it bakes in a molasses-maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate. And the simple white cake that forms the base sets the rhubarb off perfectly.

In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs from the molasses maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate.

Rhubarb Upside Down Cake can be served warm or cold but I like it best served warm, with vanilla ice cream or lemon sorbet.

The recipe is slightly adapted from the cookbook, New Maritimes Seasonal Cooking: Delicious Recipes for Light & Healthy Meals, Year Round.

Rhubarb Upside Down Cake

Ingredients:

  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup
  • 4 cups sliced (2.5 cm/1 inch) fresh rhubarb
  • ¼ cup butter
  • 1 cup sugar
  • 2 eggs (large)
  • 1 tsp vanilla
  • 1 ½ cups flour, spooned in
  • 2 tsp baking powder
  • ½ cup milk

Instructions:

  1. Preheat oven to 350 F and butter an 8” square cake pan.
  2. Whisk together molasses and maple syrup and pour into prepared pan.
  3. Spread rhubarb evenly over syrup to cover bottom of pan.
  4. In medium bowl, cream butter and sugar. Add eggs one at a time, beating after each addition.
  5. Add vanilla.
  6. In separate bowl, whisk flour and baking powder.
  7. Add half the flour to the creamed mixture; stir to combine.
  8. Mix in milk, then remaining flour. Stir to combine.
  9. Spoon cake batter over rhubarb and spread evenly.
  10. Bake at 350 F 40-45 minutes or until cake is golden brown on top and centre springs back when touched.
  11. Loosen the edges of cake from the sides of pan; invert onto wire rack and carefully remove pan.

Serve warm or cold.

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5 thoughts on “Rhubarb Upside-Down Cake

  1. Heidi says:

    What can I use in place of maple syrup? I don’t like or use it ever.

    1. Hi Heidi, you are able to directly substitute honey for maple syrup, or you can use sugar (but add 1/3 cup to the recipe, and also add about 3 tbsp. to each wet ingredient for each cup of sugar). Hope this helps!

  2. helen Jean Newman says:

    I tried the rhubarb upside down cake and it was wonderful.

    1. Hi Helen, so glad that you enjoyed the cake!

  3. LPV says:

    I have made several of your rhubarb recipes and have really enjoyed them although I did miss this recipe last year. I may make it this weekend to bring to our new neighbours as a welcome to the neighbourhood gift. 🙂

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