This rhubarb upside-down cake is a simple spring dessert that caramelizes fresh rhubarb into vibrant pink stripes over a warmly spiced yogurt cake.
Rhubarb Upside-Down Cake celebrates spring’s vibrant rhubarb bounty, pairing tangy rhubarb with a spiced yogurt cake. Orange juice and zest brighten the batter, while hints of ginger and cardamom add coziness — and those caramelized hot pink stripes make the cake super sexy.
Arranging the rhubarb stalks across the pan creates rad pink that reveal themselves once the cake is inverted. Let the cake cool slightly, run a knife around the edges, and flip to unveil the stunning rhubarb topping. Store leftovers in an airtight container at room temperature for up to 3 days.
Why This Rhubarb Upside-Down Cake Recipe Works
- Moist yogurt cake: Yogurt in the batter keeps the cake tender, rich, and indulgently moist.
- Nutty twist: Ground pistachios in the flour add a subtle nutty flavor to the cake.
- Brown sugar: Combines with butter to create a caramelized glaze and adds deep molasses flavor.
- Orange juice and zest add a touch of brightness to the cake complimenting the warm hints of ginger and cardamom that add complexity and depth of flavor.
- Sweet-tart balance. As the cake bakes, the spiced brown sugar toppings are absorbed into the rhubarb balancing its tart flavor.
When is Rhubarb in Season?
Rhubarb is in peak season in California from April through June.
The arrival of rhubarb at the farmers market signals the start of spring.
Buying: Look for firm, crisp stalks with vibrant color. Thinner stalks are often sweeter and less stringy than thicker ones.
Storing: Keep unwashed rhubarb loosely wrapped in the refrigerator crisper for up to one week.
Prepping: Trim and discard the leaves before using. Rhubarb leaves contain oxalic acid and are not safe to eat.
How to Make this Recipe
Please see my step-by-step shots below for easy cooking.
Arrange the rhubarb stalks in a single layer over the brown sugar base, trimming them so they fit snugly in the pan. A pattern can make it look extra fancy but don't worry about perfection. Keep in mind the color of the rhubarb will fade some while baking.
Cooks Tips
- Choose vibrant rhubarb: Look for firm, crisp stalks with the deepest shades of red near the base.
- No cake pan? No problem: An ovenproof skillet works as well well.
- Cake is best served warm with freshly whipped cream or vanilla ice cream.
- Storing leftovers: Keep the cake in an airtight container at room temperature for up to 3 days.
More Rhubarb Recipes?
If you’re looking for more ways to bake with rhubarb, try some of my other fav rhubarb desserts. The season for this hot pink stalk is short – let’s take full advantage.
- Vanilla Poached Rhubarb — an easy way to create lusciously silky, sweet rhubarb with endless ways to enjoy it.
- Rhubarb Galette — the classic strawberry-rhubarb pairing gets a little more flexi here with a mix of berries in this rustic free-form tart.
- Strawberry Rhubarb Galette — the classic spring pairing gets a subtle upgrade with chopped dates in this rustic free-form tart.
- Strawberry Rhubarb Crisp — the classic sweet-tart combo topped with a crunchy, crumbly layer.
- Rhubarb Cake — tangy-sweet stalks baked into a vanilla-cardamom spiced almond flour and yogurt cake for a bright, naturally gluten-free dessert.
- Rhubarb Tart — crisp puff pastry topped with ginger-vanilla filling, rhubarb, pistachios, and honey.
If ya tried this recipe, I'd love to hear about it — leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!
If you enjoyed this recipe, explore more seasonal recipes and colorful produce guides here on the site — there’s plenty more inspiration waiting for you.
Let’s make waves in the kitchen.
Rhubarb Upside-Down Cake
Ingredients
For the Rhubarb Topping
- 6 stalks rhubarb about 1.5 pounds
- ¼ cup unsalted butter
- ½ cup brown sugar
- 1 orange zest & juice
- 1/4 teaspoon ground ginger or 1 tablespoon of grated fresh ginger
- ½ tsp cardamom
- 1 tsp kosher salt
For the Cake
- 1 ½ cups all-purpose flour
- 1/2 tsp cardamom
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 3/4 cup pistachios finely chopped (for easy prep, pulse pistachios in food processor)
- 8 tbsp butter room temperature
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 2 eggs
- zest & juice orange remaining
- 1 cup Greek yogurt
- 1 tsp vanilla extract
Instructions
Rhubarb Toppings
- Preheat the oven to 350°F.
- In a small saucepan, melt the butter. Add the brown sugar, half of the orange zest and juice, cardamom, ginger, and salt. Heat and stir until the sugar dissolves and the mixture begins to bubble around the edges.
- Pour the mixture into a 9-inch springform cake pan, swirling or brushing to coat the bottom evenly.
Cake
- Trim the rhubarb stalks so they fit snugly in the pan and arrange them over the brown sugar mixture to cover the base.
- WIn a medium bowl, whisk together the flour, baking powder, cardamom, and salt.
- In a small bowl, stir together the yogurt and the remaining orange zest and juice.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat the butter and both sugars until pale and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the flour mixture in three additions, alternating with the yogurt mixture and beginning and ending with the flour.
- Spread the batter evenly over the rhubarb.
- Bake for 1 hour to 1 hour 15 minutes, until the top is golden and a cake tester inserted in the center comes out clean.
- Let the cake cool for about 5 minutes, then run a knife around the edge. Place a plate over the pan and carefully invert the cake. Slowly lift off the pan.
Notes
- When choosing rhubarb, looks for stalks with the deepest shades of red near the base and ones that are firm and crisp.
- If you don’t have a cake pan, an ovenproof skillet can work as well.
- Cake is best served warm with freshly whipped cream or vanilla ice cream.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Love this cake ?
You are so sweet!!! Thank you :)!
The rhubarb makes for a stunning color in this cake! I can't wait to make it this weekend.
Absolutely agree on the color Deseree! And please let me know how it goes when ya make it this weekend... I'd absolutely love to hear :)!
I can't believe how simple this way to make last night! I had to come back and brag about it. Simple and bursting with flavor!
Yessss!!!! So stoked to hear that Jacquelyn!!! Simple to make and bursting with flavor is exactly how I want my recipes to be! Thanks so much for the super sweet feedback :).
Oh, my -- this is just the prettiest cake! I never thought to use rhubarb for an upside-down cake, but it's such a great idea. Thanks for sharing such a great recipe!
Absolute pleasure Amanda!!! I just love how the color of rhubarb turns out in an upside-down cake! Stoked to hear you like it too :).
Ooh this is gorgeous! Love the idea of adding pistachios to the flour too for some flavor and crunch. Thanks for the tip on choosing rhubarb too 🙂
Absolute pleasure Heather and thanks so much for the super sweet feedback! The pistachios def take the batter up a notch! Really appreciate your comments :).
I need to try more rhubarb recipes. It's the prettiest vegetable (or is it a fruit -- ha?!) ever! This cake looks awesome. The perfect spring recipe!
Rhubarb is indeed a veggie but I still mistakenly think of it as fruit... and ya you do need to try more rhubarb recipe Kelly... I support that idea :)!
This cake recipe looks so good! I've seen rhubarb in the Farmer's Market recently and wanted a way to use it, now I do!
Thanks so much for the feedback Sharon! And I def hope ya buy some rhubarb at the market and make this! Please let me know how it goes afterwards.... I'd absolutely love to hear :).
Rhubarb season started like weeks ago and I can't believe I haven't made ANY rhubarb recipe yet. This is definitely a sign that I must make this wonderful cake. Looks delicious and perfect. Will pair so nice with cup of tea on afternoons. Love it!
Hehehe Natalie I can't believe it either! Rhubarb season started quite late this year in Northern Cali and I'm so super stoked it's finally here! Happy to hear that my recipe inspired ya to get your rhubarb game on and would absolutely love to hear your thoughts on it after you make it :).
The color of this upside down pie is perfect for Mother’s Day. I know what dessert I’m serving my mother this year.
Sooooo super stoked to hear that Jacquelyn!!! Thanks so much :)! And please let me know how it goes after ya make it... I'd absolutely love to hear!
Pineapple upside down cake is my absolute FAVORITE but it’s pretty clear that this rhubarb version is gonna be right up there! Yum!!!
So stoked to hear that Lorie! Would love to hear your thoughts on how this compares to your favorite pineapple upside-down cake after ya try it too :)!
Oh my gosh, this is beautiful!! Where do you live that your rhubarb grows such an incredibly vibrant shade -- it's practically purple! Here in the mid-Atlantic, it's a tomato-red at best.
Thanks so much for the super sweet feedback Julie! I live in San Francisco. And definitely not all rhubarb is the same! The color changes throughout the season and is highly dependent on where I buy it... and I'm always looking for those stalks with incredibly vibrant shades :).
I never had rhubarb before (hides face in shame lol) and I need to change this asap! This cake sounds delicious! Thanks for the recipe
Absolute pleasure Ana and I really hope I inspired ya to give rhubarb a try! Just don't try to like it raw cause it's real tart and sour... but it bakes wonderfully :)!
Rhubarb is just the prettiest! I cannot wait to have it here, still maybe a month to go... Love the Greek yogurt in the batter, it makes for very moist cakes. Beautiful!
Thanks so much for the super sweet feedback Nicoletta!!! And yes the greek yogurt makes the cake wonderfully moist! Wishing you get rhubarb by you super soon :)!
As others have said, this is a beautiful and delicious recipe! I used walnuts instead of pistachios, since it's what I had on hand. Any thoughts on why it was still mushy under the rhubarb after 1h25mins? Yours seems to be nicely browned!
Hi + so stoked to hear ya made this Jenna :)! By mushy do ya mean not fully cooked?
Yes, it didn't seem fully cooked, and there was no crust on the top. I'll note that I did use unbleached cane sugar instead of brown sugar, which I didn't have on hand! Oops!
Heya Jenna I'm so sorry to hear this happened to your cake! If you're ever in LA I'd love to make one for you! I've fiddled with the re-tested the recipe and increased the oven temp to 350. Hope this solves all for you and I really appreciate you taking the time to give me feedback :)!