Rhubarb Upside Down Cake

Martha Stewart

Rhubarb Upside Down Cake

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  • Prep Time


  • Total Time


  • Servings



  • For the Topping

  • 4

    tablespoons unsalted butter, melted

  • ½

    cup all-purpose flour

  • ¼

    cup sugar

  • Coarse salt

  • For the Cake

  • sticks unsalted butter, room temperature, plus more for buttering pan

  • 1

    pound rhubarb, trimmed and cut on a very sharp diagonal about ½ inch thick

  • cups sugar

  • cups all-purpose flour

  • teaspoons baking powder

  • Coarse salt

  • ½

    teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice

  • 2

    large eggs

  • 1

    cup sour cream


Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.


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