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« Recipe: Rhubarb Upside-Down Cake »

Rhubarb Upside-Down Cake

Adapted from Martha Stewart Living 2010

Yield: 10 servings


Crumb Topping

8 Tbsp (1 stick) unsalted butter, melted

1 c all-purpose flour 

1/2 c sugar

1/2 t salt

Rhubarb Layer

1 lb rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick

3/4 c sugar

4 Tbsp (1/2 stick) unsalted butter, cut into small pieces

Cake Batter

1 1/2 c all-purpose flour

1 1/2 t baking powder

1 1/2 t salt

8 Tbsp (1 stick) butter

1 c sugar

1/2 t finely grated lemon zest

1 Tbsp lemon juice

2 large eggs

1 c sour cream


Preheat oven to 350 degrees F

Make the topping: Stir together melted butter, flour, sugar and salt until moist and crumbly.

Make the cake: Butter a 9 inch round cake pan (3 inches deep). Dot with 4 Tbsp butter, cut into small pieces. Toss rhubarb with 3/4 c sugar; let stand for 2 minutes. Toss again and spread in pan.

Whisk together flour, baking powder and salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, one at a time, until well incorporated. Beat in flour mixture in 3 additions, alternating with sour cream. Spread evenly over rhubarb. Crumble topping evenly over batter.

Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about one hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.

This cake is lovely served with whipped cream or vanilla ice cream.