Upside Down Rhubarb Cake Recipe

Tracie Skaurud's irresistible Upside Down Rhubarb Cake! This recipe uses frozen rhubarb (so you can enjoy it year-round!) for a sweet and tangy treat. The juicy rhubarb topping sinks to the bottom during baking, creating a delicious, caramelized layer that perfectly complements the moist cake. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 40 mins

Calories 4725.3 kcal

Protein 73g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Upside Down Rhubarb Cake

White Cake Mix
Oil
Water
Egg
4 cups frozen rhubarb, cut into ½-inch pieces
½ cup granulated sugar
Whipping Cream

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How to Make Upside Down Rhubarb Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Prepare your favorite boxed cake mix according to package directions.
Cut 4 cups of frozen rhubarb into small (½-inch) pieces. Gently thaw if needed.
Spread the rhubarb evenly over the batter in the prepared pan.
In a separate bowl, whisk together ½ cup granulated sugar and ½ cup heavy cream.
Pour the sugar and cream mixture evenly over the rhubarb.
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake!
Let the cake cool completely in the pan before inverting it onto a serving platter. The rhubarb and cream will form a delightful, caramelized bottom layer.