This upside-down rhubarb cake is a wonderful early spring recipe, with pretty pink rhubarb topping a buttery cake base. Crème de cassis adds a hint of currant flavour and helps colour the rhubarb even more. From Zoë Bakes Cakes by Zoë François.
If you have plenty of rhubarb on hand, try our rhubarb scones with fresh ginger, simple rhubarb clafoutis, or rich egg-based rhubarb custard bars.
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Ingredients
Ingredient Notes and Substitutions
- Unsalted Butter: it is possible to use salted in a pinch, but then be sure to omit the added salt in the recipe and note that the flavour might be saltier than it should be.
- Crème de cassis: a good substitute is Chambord or another raspberry liqueur. You can also use black currant syrup or another berry syrup for an alcohol-free option, though it might be a bit sweeter.
- Rhubarb: Zoë specifies fresh or frozen. Frozen might make the cake a bit soggy but it doesn't note this in the recipe.
- Eggs: room temperature is important to avoid any curdling once the eggs are mixed in. These are large eggs (American).
- Buttermilk: either buy it or make it yourself. To quickly make buttermilk, mix a teaspoon of apple cider vinegar into the milk and let it rest for 20 minutes.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: add the butter, sugar, and liqueur to a saucepan and heat until just melted.
Step 2: pour into a prepared springform and top with the rhubarb arranged in a pattern.
Step 3: cream the butter and sugar, then beat in the eggs one at a time.
Step 4: mix in the flour mixture.
Step 5: spread the cake batter over the arranged rhubarb.
Step 6: place the cake tin on a baking sheet.
Step 7: bake for about an hour (see why the extra baking sheet is helpful).
Step 8: cool for about 5 minutes, then turn over onto a serving plate.
Top Tips
- Use forced rhubarb: if you can get it, forced rhubarb is more tender, sweeter, and has a beautiful strong pink colour.
- Use a baking sheet: the crème de cassis topping will leak a bit while the cake is baking, since this is made in a springform pan. Don't skip placing a baking sheet underneath while baking, as otherwise you'll have a burnt mess on the bottom of your oven.
- Mix in batches: This recipe uses the ⅓ method of dry then wet, and don't change it! Mixing this way makes for the lightest, best crumb.
How to Store
Storage: while upside-down cakes are usually best fresh so that the fruit doesn't soften the crumb too much, this can be stored. Keep in an airtight container at room temperature for 1-2 days, or refrigerate for up to 3-4 days. Add a piece of paper towel to the container to help reduce the humidity.
Freezing: wrap well or place in an airtight container and freeze up to a month. Thaw at room temperature until ready to serve. You can freeze the whole cake or individual slices, but note that the texture isn't as good after thawing.
Recipe Notes
Using greased parchment will make for the most beautiful cake and easiest release. Fruity upside-down cakes have a tendency to stick to pans and the parchment will reduce that risk.
You'll need a 9-inch (23cm) springform pan for this recipe. A springform is key as it's much easier to release an upside-down cake from! We think a slightly smaller pan would also be fine as so many people have 8-inch (20cm) pans, but the baking time would probably be slightly longer in that case as it would be a thicker cake.
If using late-season rhubarb, Zoë recommends peeling the outer layer off with a vegetable peeler, as it will be tough. This is common with rhubarb in Canada (and Minnesota, where Zoë lives) as the quick movement into hot summer temperatures can make the rhubarb grow really fast.
Even if your rhubarb isn't particularly pink, the colour of the butter and liqueur mixture should add a nice reddish tone while baking.
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Rhubarb Upside Down Cake
Equipment
- 9-inch (23cm) springform pan
- Measuring cups and spoons or a digital kitchen scale
- Stand mixer
- Small saucepan
- Wooden spoon
- Whisk
- Spatula
- Mixing bowl
- Knife
Ingredients
- 1 cup unsalted butter, at room temperature, divided
- 1 ½ cups granulated sugar, divided
- 4 tablespoon crème de cassis, divided
- 4 cups rhubarb, coarsely chopped fresh or frozen, 1-inch (2.5cm)
- 1 ½ teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup buttermilk, at room temperature
Instructions
- Preheat the oven to 350°F (180°C).
- Generously grease a 9-inch (23cm) springform pan, then line the bottom and sides with greased parchment paper.
- In a small saucepan over low heat, combine ¼ cup of the butter, ½ cup of the sugar, 2 tablespoons of the crème de cassis, and a pinch of salt and cook, stirring with a wooden spoon, just until melted.1 cup unsalted butter, 1 ½ cups granulated sugar, 4 tablespoon crème de cassis
- Pour the mixture into the prepared pan, then arrange the rhubarb over the top and set aside.4 cups rhubarb
- In a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream the remaining ¾ cup butter on medium-high speed until creamy and smooth, about 1 minute.1 cup unsalted butter
- Turn the mixer speed to low, add the remaining 1 cup (200 grams) sugar and the vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and mix until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.1 ½ cups granulated sugar, 1 ½ teaspoons vanilla extract
- Turn the speed to medium-low and add the eggs, one at a time, beating until just combined. Scrape the bowl after each addition.2 large eggs
- In a medium bowl, whisk together the flour, baking powder, and ½ teaspoon salt.1 ¾ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon kosher salt
- In a liquid measuring cup, stir together the buttermilk and remaining 2 tablespoon crème de cassis.½ cup buttermilk, 4 tablespoon crème de cassis
- Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined.
- Add one-half of the buttermilk mixture and mix to incorporate.
- Repeat with another one-third flour, the remaining liquid, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.
- Scrape the batter into the pan, covering the rhubarb, and smooth the top with a spatula, Gently tap the pan on the counter several times to release excess air bubbles. Set the pan on a baking sheet.
- Bake until the cake is golden and a tester comes out clean, about 1 hour.
- Let the cake cool in the pan for 5 minutes, then run a knife around the edge and undo the side of the springform.
- Invert onto a serving plate, allowing the base to drop with the cake, and gently peel off the base and parchment. Serve the cake slightly warm.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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