There’s something delightfully nostalgic about rhubarb, that tart and vibrant stalky vegetable that has been gracing kitchens for centuries. Rhubarb has held a special place in the hearts and palates of many, becoming a symbol of refined taste and culinary sophistication since the Edwardian era. If you haven’t tried this upside-down cake, you are missing out.

Rhubarb’s unique flavour profile, a delicious balance of tartness and sweetness, has appealed to discerning palates. Rhubarb was not merely a humble plant but a culinary canvas upon which chefs could showcase their skills and artistry.

In grand houses across the country, rhubarb was celebrated in many ways. From tangy rhubarb pies and crumbles to delicate rhubarb fools and jellies, the versatile vegetable found its way into myriad dishes, each more tempting than the last.

But perhaps the crowning glory of rhubarb creations was the rhubarb upside-down cake. This dessert, a true masterpiece of flavour and presentation, encapsulated the very essence of indulgence.

Imagine a buttery, golden cake, its tender crumb infused with the zesty notes of rhubarb. Nestled atop this sumptuous base lay a vibrant array of rhubarb stalks, their ruby-red hues glistening with a tantalizing syrup glaze. Each bite promised a harmonious fusion of sweet and tart, a delightful interplay of flavours that danced across the palate.

The rhubarb upside-down cake was not merely a dessert but an experience. As people gathered, sipping drinks and engaging in conversation, this rhubarb delight would enter, eliciting gasps of delight and whispers of appreciation.

With each forkful, the decadent flavours were savoured, and the senses were transported to the verdant gardens and sun-dappled orchards where the rhubarb had been lovingly cultivated. The meal celebrated nature’s bounty and elevated culinary artistry to the highest levels.

Today, the rhubarb upside-down cake remains a beloved treat, a reminder of refined tastes and an appreciation for the finer things in life. Just as it did long ago, this dessert continues to captivate palates and ignite nostalgic longings.

As you prepare to indulge in this timeless classic, allow yourself to be transported back to when the tantalizing aromas of rhubarb filled the air and every bite celebrated life’s simple yet exquisite pleasures.

This version has a unique crunchy bottom layer and comes from America’s Test Kitchen.

Amazing Rhubarb Upside Down Cake

Americas Test Kitchen

You can substitute thawed, drained frozen rhubarb for the fresh. Serve the cake with unsweetened whipped cream, if desired. Red currant jelly is worth seeking out; strawberry and raspberry jam won't produce the same effect.

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Course Dessert

Cuisine English

Servings servings

Ingredients

Streusel

½ cup all-purpose flour 2½ ounces/71 grams
½ cup sliced almonds
¼ cup sugar 1¾ ounces/50 grams
4 tbsp. unsalted butter melted
¼ tsp. table salt

Rhubarb

¾ cup sugar 5¼ ounces/149 grams
1½ tsp. cornstarch
1 tsp. lemon zest grated
1 pound rhubarb, trimmed and cut into ½-inch pieces 454 grams
2 tbsp. unsalted butter melted

Cake

1 cup all-purpose flour 5 ounces/142 grams
1½ tsp. ground cardamom
1 tsp. baking powder
½ tsp. table salt
1 cup sugar 7 ounces/198 grams
2 large eggs
6 tbsp unsalted butter melted and cooled
½ cup sour cream
1 tsp. grated lemon zest plus 1 tablespoon juice
1 tsp. vanilla extract
2 tbsp. red currant jelly

Instructions

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 8-inch square baking pan, line bottom with parchment paper, and grease parchment.

Prepare Streusel

Stir all ingredients in medium bowl until well combined. Set aside.

Prepare the Rhubarb

Whisk sugar, cornstarch, and lemon zest together in large bowl. Add rhubarb and stir well to coat. Drizzle with melted butter and stir to incorporate. Transfer rhubarb mixture to prepared pan and press rhubarb pieces into bottom of pan, making sure there are no large gaps (pieces may not fit in single layer).

Prepare the Cake

Whisk flour, cardamom, baking powder, and salt together in medium bowl; set aside. Whisk sugar and eggs in large bowl until thick and homogeneous, about 45 seconds. Whisk in melted butter until combined. Add sour cream, lemon zest and juice, and vanilla; whisk until combined. Add flour mixture and whisk until just combined.
Pour batter into pan and spread evenly over rhubarb mixture. Break up streusel with your hands and sprinkle in even layer over batter.
Bake until cake is golden brown and toothpick inserted in center comes out clean, 45 to 50 minutes.

Finish the Dessert

Transfer pan to wire rack and let cool for 20 minutes. Run knife around edges of pan to loosen cake, then invert onto serving platter. Let cool for about 10 minutes.
Microwave jelly in small bowl until fluid, about 20 seconds. Using pastry brush, gently dab jelly over rhubarb topping. Serve warm or at room temperature.

Keyword rhubarb

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