Ingredients
for the pan:
1 ounce (2 tablespoons) butter, melted
4 tablespoons granulated sugar
1 pound fresh rhubarb (about 3 large stalks), sliced very thinly on a sharp diagonal
For the cake batter:
3 ounces (6 tablespoons) butter, melted
3/4 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
zest of one orange (about 1-2 tablespoons - use less if you don't want a strong orange flavor)
1.5 cups (180 grams) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plain whole milk yogurt
3 tablespoons orange juice
Instructions
- Begin by gathering ingredients, preheating oven to 350 degrees F, slicing rhubarb.
- Prepare pan: Add 2 tablespoons melted butter and 1/4 cup sugar to a 9-inch round cake pan in an even layer. Be sure to butter the sides of the pan as well before adding sliced rhubarb in a tight, even layer.
- Combine yogurt and orange juice in a jar or small measuring cup, mix well, and set aside.
- Next, combine 6 tablespoons melted butter and 3/4 cup sugar in a large mixing bowl. Add eggs and vanilla and mix very well. Add orange zest and then alternate adding the yogurt-orange juice mixture with the dry mixture, stirring well in between each addition. I usually do this in about 3 additions. So add ⅓ of the yogurt mixture, stir. Add ⅓ of the flour mixture, stir. Repeat until all ingredients have been added.
- Spread the batter evenly over rhubarb in the prepared pan. Place pan on parchment or foil lined baking sheet just in case anything bubbles over. Bake in the center of preheated oven for 60 to 70 minutes or until a toothpick comes out clean or with a few moist crumbs attached. Cover cake loosely with foil after 30 minutes or so to prevent over browning.
- Allow cake to cool for 5-10 minutes before carefully inverting onto a cake stand or large platter. See how-to tips above in blog post.
- Slice and enjoy with whipped cream or ice cream!
Notes
You can use frozen rhubarb to make this rhubarb upside-down cake. Frozen rhubarb will often release more juice than fresh so I recommend tossing it in about a tablespoon of flour before layering it into the cake pan.
The rhubarb can be sliced or diced practically any way you prefer. The long strips are really pretty, but they don't serve an essential purpose.
If you don't want to use orange zest or juice, just use 3 tablespoons of milk in place of the oj.
I have not tested this, but I think this would work well with a cup-for-cup gluten free flour blend such as King Arthur or Bob's Red Mill.
Substitute half of the rhubarb for some sliced strawberries or another berry or fruit. If using something very juicy I recommend tossing it in a tablespoon or two of flour before adding to the cake pan.
Spice it up: It's hard to beat the orange and vanilla combo but you could add a different extract and/or some spices like ginger, cinnamon, cardamon, or nutmeg.
When adding sugar to the cake pan, feel free to use brown sugar in place of the white - I chose white only so the color of the rhubarb would really shine.
In place of the yogurt feel free to use sour cream, buttermilk, or kefir. If using buttermilk or kefir reduce the measurement from a full cup to 3/4 cup.
Add a crumble topping! It will eventually become the bottom of course, but I think a crumble topping would be so good on this cake. Use the crumble topping from my Rhubarb Crumble Scones. Just be sure to tent with foil after 30 minutes or so to prevent over-browning.
- Prep Time: 10 minutes
- Cook Time: 60-70 minutes
- Category: desserts, cakes
- Method: baking
- Cuisine: American