This vintage recipe for Rhubarb Upside Down Cake is easy to make either in a skillet or cake pan. Light, fluffy, sweet cake combined with tangy rhubarb is a favorite.
Our Farmer’s Market has now been open for a few weeks and the parade of fresh things has begun again.
Something I’ve appreciated about eating as a locavore is the specific period of time a given produce item is available.
I realize it seems that it might be more convenient to have things available indefinitely but you can liken it to a favorite holiday; if it was around all year, the spikes of appreciation of what comes with it would be missing.
Over the winter I grouped newly discovered vintage recipes into mental categories by fruit or vegetable, waiting for the right timing to give them a whirl.
With the onset of rhubarb I’ve dipped into the wooden recipe box that produced Dark Honey Cake and found this Rhubarb Upside Down Cake recipe.
The recipe resides on a fragile, browned newspaper clipping I’m guessing from the 1930’s after seeing dates in that range on similarly aged clippings in the box.
The recipe suggests the cake can be prepared in a pan or skillet. I have not prepared an upside down cake in a skillet before but feeling I’d ‘right side up’ piece by piece, rather than turning out the cake in its entirety, I ventured that method.
I felt the rustic use of a cast iron skillet mirrored the charm of the original recipe.
The cake is delicious with exactly the right amount of tartness from the rhubarb.
Recipe
RHUBARB UPSIDE DOWN CAKE
Ingredients
- ½ cup light brown sugar
- 1 ½ cup granulated sugar divided
- ½ cup butter
- 1 cup heavy whipping cream
- 1 egg
- 1 ½ cup all purpose flour regular or gluten-free measure-for-measure flour blend*
- 2 teaspoons baking powder
- 4 cups rhubarb trimmed and rough chopped
- nutmeg sprinkle, preferably freshly grated
Instructions
- Preheat the oven to 350 degrees F.
Skillet Method
- (This method uses a skillet and does NOT turn the entire cake over at the end. If you would like to use a pan or turn the cake over, see the NOTES section below). In a 10 inch oven proof skillet (I used cast iron), melt brown sugar, ½ cup of the granulated sugar and the butter over medium heat stirring occasionally.
- While the sugar and butter are melting, in a large bowl combine the remaining 1 cup of sugar, cream, egg, flour and baking powder; stir until fully combined.
- When sugar-butter mixture is completely melted, add the rhubarb and stir to combine. Sprinkle with nutmeg.
- Spoon the cake batter over the rhubarb mixture and spread to cover as much as possible (note: the batter is thick more like a biscuit batter so try to form a layer but it will end up cooking together so don’t worry of there are some spots open).
- Bake for 40-45 minutes. Cake is done when a toothpick inserted in the middle comes out clean and the cake has begun to brown on the top.
- Allow to cool before slicing. When serving turn the slice over on the plate, exposing the rhubarb side on the top. Fabulous with a scoop of Vanilla Bean ice cream!
Notes
- I would suggest using a 9 inch pan (square or round),
- place the pan in the heated oven for the first step of melting the sugars and butter.
- Then proceed with the rest of the recipe not using the stove top.
- TO REMOVE FULL CAKE FROM A PAN: If you have baked the cake in a pan and wish to turn the entire cake over, allow cake pan to cool for 5 minutes on a cooling rack (note: do not allow it to sit longer or it may be difficult to remove from the pan).
- Run a dinner knife along the sides of the pan to ensure it is freed up and turn onto a serving plate. Be careful as the cake and pan will still be quite warm.
- Cool about 45 minutes.
Nutrition
Originally published: May 2, 2012
Eliotseats says
Love the old recipe. I hated rhubarb as a kid—I guess I did not think it was dessert worthy. Now I am trying desperately to grow some to no avail!
Boulder Locavore says
I don't ever remember having rhubard as a kid. When anyone spoke of strawberry rhubarb pie I had no idea what they were talking about. So glad I've discovered it as an adult!
Amy says
This cake looks delicious! I love that it is simple to prepare as well. I can't wait until my rhubarb is ready to harvest!
Boulder Locavore says
Thank you Amy. I hope you'll use some of your rhubarb to make one yourself!
Melissa says
I just got back from visiting my grandparents in Denver and my grandma had a rhubarb cake and a rhubarb crisp waiting for me on the counter. This just reminds me of yummy summers back home. Beautiful recipe!
Boulder Locavore says
How lovely! Doesn't food have such strong memory ties? I'm sure you must have had a wonderful visit.
Jay @ LocalFood.me says
Simply stunning. A fantastic idea from the pages of history. Rhubarb has arrived in our NYC farmers markets, and I plan to make jams and preserves with it this weekend. Your upside down cake would make a terrific end to the project. Cheers!
Boulder Locavore says
Thanks Jay. One thing I've loved about the vintage recipes is finding some unqiue uses for the seasonal produce outside what I'd think to make. This really represents that in a way that translates well into a modern kitchen.
Kiri W. says
Wow, that looks amazing – I've always loved rhubarb pie, but never had an upside down version. I lvoe the nutmeg in this!
Boulder Locavore says
The nutmeg is really a nice addition and I think functions similarly to the role of lemon in rhubarb pie. It's a lovely dessert; hope you'll try it Kiri!
Michelle K says
Rhubarb is in season for my area too and I found your recipe while looking for something new to make with it. I would love for you to link up this recipe on my Seasonal Eats May roundup found here, which highlights recipes that use seasonal ingredients in great recipes.
Boulder Locavore says
Thanks for the invite Michelle. I also have a great Rhubarb Pie cocktail under the Booze section of my blog. Made with fresh rhubarb puree! Perfect for spring.
Connie says
Toni..you are killing me with this one. Yummy! I love pineapple upsidedown cake. Rhubarb? Wowee….
Boulder Locavore says
This really is beautiful Connie. Unexpected and a lovely flavor and texture.
The Mom Chef says
I second Liz's remarks. I'm also loving all your little pieces of paper and old cookbook recipes (but you already knew that). I have to, have to get my hands on some rhubarb!
Boulder Locavore says
You do have to get your hands on rhubarb! It's a perfect way to appreciate every part of the growing season; enjoying what's currently available. Think I'll make some rhubarb puree for the Rhubarb Pie Cocktail I made last year at this time. Love the tang of rhubarb!
Lizzy says
Oh, gosh, Toni…I want this for breakfast! There's nothing not to love about this rhubarb beauty…well done, my friend~
Boulder Locavore says
I too would eat it for breakfast! Unlike many modern day desserts, it does not have a sharp sweetness. There certainly is plenty of sugar but it translates differently. I just love it.
Meaghan says
This cake recipe looks fantastic! Our farmers market's are opening soon in the Boston area…so jealous that yours have been open for a few weeks! I am actually hosting a rhubarb linky party at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!
-m
Boulder Locavore says
Thanks Meaghan! It's so exciting when the Farmer's Market opens isn't it? Love having local, fresh food again.