Summery Rhubarb Upside-Down Cake
How can something so humble feel like a treat?
In this rhubarb upside-down cake the rhubarb cooks almost into a compote and gets all the sweetness 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.
Rhubarb Upside Down Cake can be served warm or cold but we 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.
PrintRhubarb Upside-Down Cake
In this cake the rhubarb gets lovely and soft but still holds its shape. The rhubarb gets all the sweet that it needs from a molasses-maple syrup mixture.
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
- Preheat oven to 350 F and butter an 8” square cake pan.
- Whisk together molasses and maple syrup and pour into prepared pan.
- Spread rhubarb evenly over syrup to cover bottom of pan.
- In medium bowl, cream butter and sugar. Add eggs one at a time, beating after each addition.
- Add vanilla.
- In separate bowl, whisk flour and baking powder.
- Add half the flour to the creamed mixture; stir to combine.
- Mix in milk, then remaining flour. Stir to combine.
- Spoon cake batter over rhubarb and spread evenly.
- Bake at 350 F 40-45 minutes or until cake is golden brown on top and centre springs back when touched.
- Loosen the edges of cake from the sides of pan; invert onto wire rack and carefully remove pan.
Notes
Serve warm or cold.
Alexandra
Would this cake freeze well ?
If so any special freezing instructions ?
Susan
This was delicious. Not too sweet and I love the sourness of the rhubarb.
Mitchell
Hi Bridget, big fan of your recipes (and molasses). It’s a nice bit of home while I’m away. I’m from Saint John, but not currently living there.
What would you think of substituting the milk for buttermilk? Would there be any other changes?
Crosby Molasses
Hi Mitchell, Glad our molasses recipes remind you of home. For the rhubarb upside down cake you could use buttermilk. And I don’t believe you’d need to make any other changes. Enjoy.
Pamela
I made this cake using 2cups finely chopped rhubarb and it came out delicious.
Crosby Molasses
Hi Pamela, Glad you enjoyed the cake. :)
Judy Smalbill
I only have the Crosby’s Family Cooking Molasses. Would this work the same?
Crosby Molasses
Hi Judy, Cooking molasses is very strong so might be overpowering in this recipe. If you’d like to give it a try I would reduce the molasses by 2 Tbsp and increase the maplyesyrup by 2 Tbsp.
Micheline Menard
I baked this cake for 45 minutes but when I inverted it, parts of the cake were underbaked.
Crosby Molasses
Hi Micheline, Were the under baked parts directly under the rhubarb? Sometimes it can be a little soft directly under the rhubarb but the texture should still be pleasant for eating. Also, did you use fresh rhubarb? It’s always helpful for me to understand when a recipe doesn’t work quite right for someone so I’d appreciate any extra feedback. Thanks.
Paul Atlas
How much is 4 cups of Rhubarb in weight? Or how many stalks so i will know how much to purchase. Also, do I unpan the cake as soon as it is out of the oven or do I let it sit for a while?
Crosby Molasses
Hi Paul, I don’t know the weight but would estimate that each stalk would be about a cup. As for upending the cake, you can do it immediately or cool it in the pan for a few minutes first.
Joanne
Would it make a big difference to use frozen rhubarb for the Rhubarb Upside-Down Cake? Any advice on altering the recipe for this? Thanks!
Crosby Molasses
Hi Joanne, I have never tried the recipe with frozen rhubarb so am not sure if it would make it quite wet on top.If you give it a try please let me know how it works out.
LPV
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. :)
Marie
Looks delish , don’t know if I fancy whisking the flour and baking powder together, I think I’d probably sift them to get them mixed properly.
helen Jean Newman
I tried the rhubarb upside down cake and it was wonderful.
Crosby Molasses
Hi Helen, so glad that you enjoyed the cake!
Heidi
What can I use in place of maple syrup? I don’t like or use it ever.
Crosby Molasses
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!
Dianne Bush
I don’t like molasses, what else could I use.
Crosby Molasses
Hi Dianne, I often use molasses, honey and maple syrup interchangeably so another natural liquid sweetener would be an option.