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.

Summery 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?

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.

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Rhubarb 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.

  • Author: Crosby Molasses

Ingredients

Scale
  • 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.

Notes

Serve warm or cold.

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Comments

  • June 5, 2020
    reply

    Susan

    This was delicious. Not too sweet and I love the sourness of the rhubarb.

  • May 30, 2020
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    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?

    • June 17, 2020
      reply

      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.

  • May 29, 2020
    reply

    Pamela

    I made this cake using 2cups finely chopped rhubarb and it came out delicious.

    • June 17, 2020
      reply

      Crosby Molasses

      Hi Pamela, Glad you enjoyed the cake. :)

  • May 15, 2019
    reply

    Judy Smalbill

    I only have the Crosby’s Family Cooking Molasses. Would this work the same?

    • May 16, 2019
      reply

      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.

  • July 17, 2018
    reply

    Micheline Menard

    I baked this cake for 45 minutes but when I inverted it, parts of the cake were underbaked.

    • July 24, 2018
      reply

      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.

  • May 17, 2018
    reply

    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?

    • May 17, 2018
      reply

      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.

  • May 17, 2018
    reply

    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!

    • May 17, 2018
      reply

      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.

  • May 11, 2017
    reply

    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. :)

  • May 10, 2017
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    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.

  • June 24, 2016
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    helen Jean Newman

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

  • June 9, 2016
    reply

    Heidi

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

    • July 4, 2016
      reply

      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!

    • June 7, 2020
      reply

      Dianne Bush

      I don’t like molasses, what else could I use.

      • June 15, 2020
        reply

        Crosby Molasses

        Hi Dianne, I often use molasses, honey and maple syrup interchangeably so another natural liquid sweetener would be an option.

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