Handwritten recipe card for Rhubarb Upside Down Cake
by: salvagedrecipes

Rhubarb Upside Down Cake with Brown Sugar Butter Topping

Rhubarb Upside Down Cake
This Rhubarb Upside-Down Cake is a delightful twist on the classic pineapple version, celebrating the tangy brightness of fresh rhubarb. A buttery brown sugar base caramelizes with the rhubarb as it bakes, creating a luscious, jam-like topping that pairs perfectly with a soft, tender cake crumb. Ideal for late spring and summer when rhubarb is at its peak, this dessert combines sweet and tart flavors in each slice. Served warm with whipped cream or vanilla ice cream, it’s a nostalgic treat that feels both homey and special.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 345 kcal

Ingredients
  

  • 1 cup brown sugar (or mix)
  • ¼ cup butter (melted )
  • 1 tsp nutmeg
  • 1 qt fresh rhubarb (finely cut)
  • 1 pkg yellow cake mix (or homemade equivalent)

Instructions
 

Step 1: Prepare Rhubarb Mixture

  • In a medium bowl, combine sugar, melted butter, brown sugar, and nutmeg.
  • Add the finely chopped rhubarb and toss to coat evenly.

Step 2: Assemble in Pan

  • Spread the rhubarb mixture evenly over the bottom of a greased 9×9-inch baking pan or similar size.

Step 3: Add Cake Batter

  • Prepare cake batter according to package or homemade recipe instructions.
  • Carefully pour batter over rhubarb layer.

Step 4: Bake

  • Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Invert and Serve

  • Loosen edges of the cake with a knife. Invert onto a serving plate and let stand for 5 minutes before removing the pan.
  • Serve warm with whipped cream or ice cream.

Tips

  • Use fresh or frozen rhubarb (if frozen, thaw and drain first).
  • Add ½ teaspoon cinnamon for warm spice flavor.
  • Replace half the rhubarb with strawberries for a classic combo.
  • Serve with whipped cream or vanilla ice cream as written on the back card.
  • For thicker topping, use a 9×9 pan; for thinner cake, use 9×13.
  • Line pan with parchment to ensure clean inversion.
  • Lightly tent with foil if browning too fast.
  • Add ½ cup chopped nuts to topping for crunch.
  • Swap in yellow cake mix for richer flavor.
  • Let sit 5 minutes before inverting (as written) to set syrup layer.

Nutrition

Calories: 345kcalCarbohydrates: 64gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 250mgPotassium: 170mgFiber: 1gSugar: 45gVitamin A: 350IUVitamin C: 4mgCalcium: 40mgIron: 1mg
Keyword easy dessert, family recipe, potluck dessert, rhubarb dessert, spring baking, upside-down cake, vintage
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