Rhubarb Upside-Down Cake with Orange Zest

3.3
(3)
3 Reviews

Tender pieces of tart rhubarb balance perfectly with the brown-sugar topping of this vanilla- and orange-scented cake. Baking the cake in a cast-iron skillet helps the rhubarb caramelize, creating an unfussy but beautiful topping. To make the cake shine even more, serve it with softly whipped cream or a scoop of vanilla ice cream.

By
Anna Theoktisto
Photo of Anna Theoktisto
Anna Theoktisto
Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Active Time:
20 mins
Total Time:
2 hrs
Yield:
8 to 10 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup (8 ounces) unsalted butter, divided

  • ¾ cup packed light brown sugar

  • 1 pound fresh or thawed frozen rhubarb, cut into 1-inch pieces

  • 1.3333 cups granulated sugar

  • 1 tablespoon grated orange zest (from 1 orange)

  • 3 large eggs

  • ½ cup sour cream

  • 1 teaspoon vanilla extract

  • 2 cups (about 8 1/2 ounces) all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

Directions

  1. Preheat oven to 350°F. Melt butter in a 10-inch cast-iron skillet over medium. Transfer 1/2 cup melted butter to a small bowl; set aside. Stir brown sugar into remaining butter in skillet. Remove from heat. Scatter rhubarb pieces in a single layer over mixture in skillet.

  2. Place granulated sugar and orange zest in a large bowl. Using your fingers, rub zest into sugar until mixture is uniform in color, about 2 minutes. Add eggs to zest-sugar mixture; beat with an electric mixer on medium-high speed until pale and creamy, about 2 minutes. Whisk in sour cream, vanilla, and reserved 1/2 cup melted butter until combined. Sift together flour, baking powder, and salt in a medium bowl. Fold flour mixture into egg mixture just until combined. Spoon batter over rhubarb in skillet; smooth top using an offset spatula.

  3. Bake until a wooden pick inserted into center of cake comes out clean, 50 minutes to 1 hour. Let cake cool in skillet 15 minutes. Invert cake onto a serving platter; let cool slightly, about 30 minutes. Cut into wedges to serve. Cake may be stored, covered, in refrigerator up to 3 days (remove the cake from the fridge 30 minutes before serving).

    Rhubarb Upside Down Cake
    Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley

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