{"id":90805,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-upside-down-cake\/"},"modified":"2024-10-24T18:11:28","modified_gmt":"2024-10-24T23:11:28","slug":"rhubarb-upside-down-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-upside-down-cake\/","title":{"rendered":"Rhubarb Upside-Down Cake"},"content":{"rendered":"<p>Many of us are guilty of underloving rhubarb at times because of its assertive sourness, but this rhubarb upside-down cake will change more than a few minds. It\u2019s one of the great <a href=\"https:\/\/www.tasteofhome.com\/collection\/light-spring-cake-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/light-spring-cake-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">cakes to bake in spring<\/a>, when rhubarb is in season and abundant at local farmers markets.<\/p>\n<p>The tartness of the rhubarb is still present in the final cake, yet it\u2019s balanced by the sugar and spice in the spongy, light cake below. And we still haven\u2019t got to the biggest surprise of all\u2014it\u2019s pretty in pink and appealing to look at. You can comfortably complete the whole cake in less than an hour, and you can start with frozen rhubarb if you\u2019re making this cake out of season.<\/p>\n<h2>Ingredients for Rhubarb Upside-Down Cake<\/h2>\n<ul>\n<li><strong>Rhubarb:<\/strong> Use fresh or frozen <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-name=\"www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">rhubarb<\/a>, trimmed and sliced. The color doesn\u2019t matter, but make sure the stalks have some snap in them rather than standing limp. These are the best.<\/li>\n<li><strong>Sugar:<\/strong> Subbing in brown sugar will mellow the sharpness in the rhubarb.<\/li>\n<li><strong>Flour:<\/strong> Use a little all-purpose flour just to give the surface of the rhubarb stalks some crunch.<\/li>\n<li><strong>Nutmeg:<\/strong> The ground nutmeg will come through during baking to give the cake its aroma.<\/li>\n<li><strong>Butter:<\/strong> Salted butter (melted) will help draw some of the sourness from the rhubarb and allow caramelization.<\/li>\n<\/ul>\n<h3>Batter:<\/h3>\n<ul>\n<li><strong>Butter, sugar, all-purpose flour and nutmeg:<\/strong> You\u2019ll need these ingredients again to make the cake batter, along with a little salt.<\/li>\n<li><strong>Egg:<\/strong> Choose a large egg at <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room temperature<\/a> to bind the batter.<\/li>\n<li><strong>Baking powder:<\/strong> This will allow the cake to rise in a relatively short time.<\/li>\n<li><strong>Milk:<\/strong> The recipe calls for 2% milk to get a smooth, lump-free batter, but you can also use full-fat or your nut milk of choice.<\/li>\n<li><strong>Whipped cream (optional):<\/strong> The whipped cream isn&#8217;t mandatory, but it makes a cooling, creamy topping for a warm cake.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the rhubarb base<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054914\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"rhubarb base in a cast iron skillet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Arrange the cut rhubarb pieces in an aesthetically pleasing single layer on the bottom of a greased 10-inch cast-iron pan, heavy ovenproof skillet or <a href=\"https:\/\/www.tasteofhome.com\/collection\/9x9-pans\/\" data-name=\"www.tasteofhome.com\/collection\/9x9-pans\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">springform pan<\/a> lined with parchment paper. Combine the sugar, flour and nutmeg, sprinkle the mix over the rhubarb, then drizzle it all liberally with the melted butter.<\/p>\n<h3>Step 2: Make the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054915\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"cake batter in bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, beat the butter and sugar until blended, then beat in the egg. Combine the flour, baking powder, nutmeg and salt, sifting to remove any clumps. Gradually add this dry mixture to the egg mixture, alternating with the milk and beating well after each addition, until you have a smooth, thick batter with no lumps.<\/p>\n<h3>Step 3: Arrange the layers and bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054917\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"cake batter poured into the cast iron skillet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Spread the cake batter over the rhubarb base and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen the edge immediately and invert the cake onto a serving dish. Serve warm with a spoonful of whipped cream.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: You can whisk some butter and sugar together over heat to make a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">caramel sauce<\/a> to pour over the rhubarb base before baking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054920\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"the finished Rhubarb Upside Down Cake cut into slices and served on plates.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>Rhubarb Upside-Down Cake Variations<\/h2>\n<ul>\n<li><strong>Include sour cream:<\/strong> For a denser texture and fuller flavor, substitute some of the milk for sour cream or Greek yogurt. These also contain lactic acids that help the cake rise.<\/li>\n<li><strong>Add a crunchy base:<\/strong> Top the cake batter with a dryish mixture of sugar, flour, spice and butter. It should have a crumbly not smooth texture. This will then become crunchy during baking, and once you invert the cake it will be the surprise at the bottom of each slice.<\/li>\n<li><strong>Use strawberries:<\/strong> Sliced strawberries are a great substitute if you don\u2019t like rhubarb, or a pleasant addition if you just want to mellow the tartness of the rhubarb.<\/li>\n<\/ul>\n<h2>How to Store Rhubarb Upside-Down Cake<\/h2>\n<p>Because it\u2019s a moist cake with lots of sugar, you can store rhubarb upside-down cake at room temperature for a day or two, or in the refrigerator for three to four days, in an airtight container.<\/p>\n<h3>Can you make this rhubarb upside-down cake recipe ahead of time?<\/h3>\n<p>The cake mix comes together so quickly that you won\u2019t really need to make the batter ahead of time, but you can certainly freeze whatever fresh rhubarb stalks you have in advance. You don\u2019t even need to thaw them before baking. They\u2019re oven-ready while frozen.<\/p>\n<h2>Rhubarb Upside-Down Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2054922\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"the finished Rhubarb Upside Down Cake cut into slices and served on plates.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>Why isn\u2019t my rhubarb upside-down cake light and fluffy?<\/h3>\n<p>Part of the pleasure of this recipe is breaking through the caramelized rhubarb to a soft, light cake underneath. But if you overmix your batter, you\u2019ll get a dense, heavy texture. Make sure your egg is at room temperature before mixing or your <a href=\"https:\/\/www.tasteofhome.com\/article\/curdled-cake-batter\/\" data-name=\"www.tasteofhome.com\/article\/curdled-cake-batter\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_new\" rel=\"noreferrer noopener\">batter will split<\/a> and you\u2019ll have to start again.<\/p>\n<h3>How do I stop my cake from sticking to the pan?<\/h3>\n<p>The flip is the highlight of this recipe, but a stuck cake can ruin the effect. Your pan needs to be properly greased all over, and you should release the cake from the pan while it&#8217;s still warm. If it cools, the sugars will stick.<\/p>\n<h3>What can I serve with rhubarb upside-down cake?<\/h3>\n<p>Don\u2019t expect a strong rhubarb taste (or texture) once the cake emerges from the oven, but there will be a little lingering acidity. Serve the warm cake with ice cream and you\u2019ve got a perfect pairing.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! \u2014Helen Breman, Mattydale, New York<\/p>\n","protected":false},"author":8049,"featured_media":2115564,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305744,304021,304328,304288,305487,304338,307104,303966,304368,303887,306848,304268,324623,307224,304388,304020,304395,304005,304398,304150,303883,305837],"categories-v2":[310461,309438,311389,308599,308988,308984,308481,259620,310796,308992,310155,308495,308745,308478,309603,259483,309177,310270,308752,308594,308782,308549,308797,309434,308476,311471],"coauthors":[343481],"recommended_recipes":[{"post_title":"Rhubarb Dump Cake","post_link":"\/recipes\/rhubarb-dump-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Dump-Cake_EXPS_TOHD24_277154_LauraScherb_10.jpg"},{"post_title":"Rhubarb Custard Cake","post_link":"\/recipes\/rhubarb-custard-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Cake_EXPS_FT20_12577_F_0624_1.jpg"},{"post_title":"Old-Fashioned Rhubarb Cake","post_link":"\/recipes\/old-fashioned-rhubarb-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Old-Fashioned-Rhubarb-Cake_EXPS_TOHD24_4258_KristinaVanni_8.jpg"},{"post_title":"Strawberry-Rhubarb Upside-Down Cake","post_link":"\/recipes\/strawberry-rhubarb-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2025\/05\/Strawberry-Rhubarb-Upside-Down-Cake_EXPS_TOHVP25_8274_MR_05_07_1.jpg"},{"post_title":"Rhubarb Berry Upside-Down Cake","post_link":"\/recipes\/rhubarb-berry-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps186203_TH153342C02_20_4b.jpg"},{"post_title":"Blueberry-Lemon Upside-Down Cake","post_link":"\/recipes\/blueberry-lemon-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps52671_SD153320B12_11_2b.jpg"},{"post_title":"Rhubarb Cheesecake Dessert","post_link":"\/recipes\/rhubarb-cheesecake-dessert\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Cheesecake-Dessert_EXPS_FT24_8436_EC_080724_1.jpg"},{"post_title":"Blueberry Upside-Down Cake","post_link":"\/recipes\/blueberry-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Blueberry-Upside-Down-Cake_EXPS_TOHcom23_20950_DR_03_23_3b.jpg"},{"post_title":"Strawberry-Rhubarb Flip Cake","post_link":"\/recipes\/strawberry-rhubarb-flip-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps65592_SD153320B12_11_10b.jpg"},{"post_title":"Black Forest Upside-Down Cake","post_link":"\/recipes\/black-forest-upside-down-cake\/","post_image":"\/wp-content\/uploads\/0001\/01\/Black-Forest-Upside-Down-Cake_EXPS_TOHFM20_132415_B09_26_10b.jpg"},{"post_title":"Upside-Down Berry Cake","post_link":"\/recipes\/upside-down-berry-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Upside-Down-Berry-Cake_exps48172_SD1785603D37C_RMS.jpg"},{"post_title":"Upside-Down Fruitcake","post_link":"\/recipes\/upside-down-fruitcake\/","post_image":"\/wp-content\/uploads\/0001\/01\/Upside-Down-Fruitcake_EXPS_THD18_231859_E07_26_1b.jpg"},{"post_title":"Banana Upside-Down Cake","post_link":"\/recipes\/banana-upside-down-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Banana-Upside-Down-Cake_EXPS_FT19_8359_F_1119_1.jpg"},{"post_title":"German Chocolate Upside-Down Cake","post_link":"\/recipes\/upside-down-german-chocolate-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Upside-Down-German-Chocolate-Cake_EXPS_FT23_14079_ST_4_03_1.jpg"},{"post_title":"Cranberry Pineapple Upside-Down 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Upside-Down Cake","datePublished":"2018-01-01","dateModified":"2024-10-02","prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Rhubarb-Upside-Down-Cake_EXPS_TOHD24_605_KristinaVanni_6.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Upside-down cakes always bring a little wow factor to baking, but this rhubarb upside-down cake brings some surprises too. It\u2019s juicy, tart, sweet and a world away from everything you probably expect from rhubarb.\u00a0","recipeIngredient":["3 cups sliced fresh or frozen rhubarb","1 cup sugar","2 tablespoons all-purpose flour","1\/4 teaspoon ground nutmeg","1\/4 cup butter, melted","BATTER","1\/4 cup butter, melted","3\/4 cup sugar","1 large egg, room temperature","1-1\/2 cups all-purpose flour","2 teaspoons baking powder","1\/2 teaspoon ground nutmeg","1\/4 teaspoon salt","2\/3 cup 2% milk","Sweetened whipped cream, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the rhubarb base","text":"Arrange the cut rhubarb pieces in an aesthetically pleasing single layer on the bottom of a greased 10-inch cast-iron pan, heavy ovenproof skillet or springform pan lined with parchment paper. Combine the sugar, flour and nutmeg, sprinkle the mix over the rhubarb, then drizzle it all liberally with the melted butter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the cake batter","text":"Preheat the oven to 350\u00b0F. In a large bowl, beat the butter and sugar until blended, then beat in the egg. Combine the flour, baking powder, nutmeg and salt, sifting to remove any clumps. Gradually add this dry mixture to the egg mixture, alternating with the milk and beating well after each addition, until you have a smooth, thick batter with no lumps.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Arrange the layers and bake","text":"Spread the cake batter over the rhubarb base and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen the edge immediately and invert the cake onto a serving dish. Serve warm with a spoonful of whipped cream. Editor\u2019s Tip: You can whisk some butter and sugar together over heat to make a caramel sauce to pour over the rhubarb base before baking.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Rhubarb-Upside-Down-Cake_TOHD24_605_KristinaVanni_3.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Nicholas Marshall"}],"nutrition":{"@type":"NutritionInformation","calories":" 316 calories","fatContent":"10g fat (6g saturated fat)","cholesterolContent":"48mg cholesterol","sodiumContent":"248mg sodium","carbohydrateContent":"53g carbohydrate (36g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":24,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Rhubarb Upside-Down Cake","description":"Check out this video for how to make Rhubarb Upside-Down Cake.","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/00oHah6H\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/00oHah6H-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nightskystar"},"reviewBody":"Just made this for my stepdad...he LOVED it!! great recipe!!  Made as written only added cinnamon along with the nutmeg as we are cinnamon lovers and it pairs well with rhubarb. Will make again...it was perfect!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cookiemaster13"},"reviewBody":"I made this three weeks ago, with the rhubarb from our garden (cold, late Spring in MN so it\u2019s late this year) and this is definitely a \u201ckeeper\u201d in our home. I made it in a glass normal size cake pan, and I didn\u2019t even bother inverting the cake  and only made one change adding a tsp of vanilla. I pulled it out of the oven, served it with vanilla ice cream and it was completely gone before the pan had an opportunity to get cold. Thank you for sharing! I am eager to do a repeat today.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"shannondobos126"},"reviewBody":"I really enjoyed this cake, but I will definitely cut back on the sugar next time.  Maybe it's just my taste preference, but I prefer a bit more tart rhubarb dessert.  The amount of sugar in both the batter and the rhubarb base made this too sweet.  Otherwise, it turned out beautifully.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlask"},"reviewBody":"My niece brought me some fresh Rhubarb and I found this recipe. I made it for my husband for Father's Day.  He loved it. It is all gone already. Delicious and will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"I used fresh rhubarb from my garden to make this scrumptious dessert.  It was easy to make, baked up perfectly, and my family loved it.  I served it warm with whipped cream-yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Shawna388"},"reviewBody":"<p>Excellent recipe! Used fresh rhubarb from the garden. I cut back a little on the sugar, just personal preference. Made it in the cast iron pan as instructed in an electric oven. Oven runs fairly hot. Mine was done at 35 minutes. Inverted on a plate and rhubarb was still juicy and gooey! Was worried about this but it was delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueScissors"},"reviewBody":"We have LOTS of rhubarb in our garden, so I'm always on the lookout for recipes. This one is easy and very good. I made two cakes the same day - one using nutmeg as called for in the recipe. The second cake I used cinnamon in place of the nutmeg. I prefer the one with cinnamon. I also increased the amount of rhubarb to 4 cups and used a 10-inch glass pie plate. That worked just fine.Also, I didn't alternate the flour mixture \/ milk. I dumped the milk into the sugar eggs - mixed it well and then stirred in the dry ingredients. (I do that with a lot of my recipes.)Thanks for a good, reliable recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"This turned out great!  I should have used the 4 c of rhubarb as was suggested and I did use a tsp of vanilla.  But all in all the recipe is great and it will be one of my favorite 'rhubarb' recipes.  One more thing, it does take longer to bake, mine took about 50 min but came out of the oven and dish perfectly!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWeights"},"reviewBody":"Leave the recipe as is!  It\u2019s fabulous.  If you change the recipe, it\u2019s not the same anymore.  Love the simplicity and the taste!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTrumpet"},"reviewBody":"One of the best home made desserts I've ever had. Wondering if I can make it in a regular cake tin. Also, I found although the toothpick came out clean, there was a bit of raw batter mixed in with the rhubarb. Will bake it for a longer time. Delicious and perfect balance of sweet and tart.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBandAid"},"reviewBody":"I needed to use up last season's frozen chopped rhubarb.   I did drain it some before I used it. Made 2 cakes, one with cup for cup gluten free flour.  Both cake were moist and fluffy. The gluten free batter was thicker so I was sure it would  be dense. Not so. The only problem I had was the rhubarb topping stuck in the cake pans. I scraped it off and put it back on the cake. Next time I will line the cake pans with parchment paper to see if that solves the problem.  I also substituted  cinnamon for nutmeg. I will definitely make this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLamp"},"reviewBody":"I would definitely use less sugar","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBattery"},"reviewBody":"Good.  After reading reviews, I added 4 cups rhubarb and  baked mine in 10\" cast iron skillet for 50 minutes.  Good texture, but after tasting, I think the next time I would leave out the nutmeg.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldButterfly"},"reviewBody":"Loved this! Increased the rhubarb to 3 1\/2 cups and because I am at high altitude, cut back a little on sugar and baked about 10 minutes longer..will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nolanscabin"},"reviewBody":"This cake is so delicious!! And relatively easy to make- mine came out looking just like the video, which is quite an accomplishment for me. My rhubarb was more green than red, but still worked just fine. I also used a circular cake pan instead of the skillet, which also worked really well. Added some vanilla extract to the cake batter to give it a little extra flavor- so tasty! If you're a fan of rhubarb, this recipe is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCone"},"reviewBody":"I don't have a skillet and made it in a 9x13 instead. I varied the recipe by This is recipe making 50% more of the rhubarb part but used only half the amount of sugar the recipe calls for. I used 1 recipe of the cake. It makes a higher rhubarb to cake ratio and fills the larger pan nicely.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBattery"},"reviewBody":"I made this a few days ago.  I ate the first piece while still warm.  It was amazing!  This recipe is a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTeepee"},"reviewBody":"I did not like this recipe at all. Even with longer baking it still had raw cake batter in the centre. I did not like the addition of nutmeg with rhubarb. I wont be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoffee"},"reviewBody":"This takes a little bit extra prep, but it's definitely a winner!  It can be served warmed or chilled.  I believe this recipe won 2nd place in a rhubarb contest in the April\/May 2006 Taste Recipes. Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlame"},"reviewBody":"I made is with a few changes based on others reviews. I made it in a 9 inch springform pan. I put parchment on the bottom but a few pieces of rhubarb still stuck to the parchment, it was easy enough to put the rhubarb back on the cake. I used a little over 4 cups of rhubarb. I just wanted to use up all that I had picked. I kept the sugar amount as listed, added one more tablespoon of flour and substituted cinnamon for nutmeg. I mixed the rhubarb with the sugar, flour and cinnamon, put it in the springform, then drizzled the butter. I doubled the cake recipe because there didn't look like enough cake in the photo. Again, I substituted cinnamon for the nutmeg. So I've only ever made cheesecake in my springform (with no issue) so I was dismayed to find that the syrup (created from the sugar and juice from the rhubarb) leaked out of the pan and onto the floor of my oven! My bad! What a stinky mess! I opened the oven to a thick cloud of smoke, put the pan on a parchment lined cookie sheet, ran to hit the button to stop my smoke detector from piercing my eardrums and pulled out the lower racks so I could use a metal spatula to scrape  as much of the blackened, smoking, bubbling syrup from the bottom of the oven. I was worried the cake would then fall due to the change in temperature because I had the oven open so long. Thankfully it turned out very well. I had to bake it for quite a bit longer, planned to anyhow due to a few reviewers mentioning raw batter in the centre and also because of the extra batter. I took the cake out, cooled for about 15 minutes, placed a platter upside down over top and flipped the cake over onto the platter. The springform popped off beautifully. And I was pleased that the smoke didn't infuse the flavour or the aroma of the cake. I will most definitely make this again. But next time I'll put some foil around the outside of the springform. Someone asked if  this recipe could be made in a bundt pan. I think it would work great. I might try it but the glistening ruby rhubarb may not come across as visually impressive in the bundt form.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTree"},"reviewBody":"The taste was good, but it definitely needs to bake longer...at least 10 more minutes. I baked it for 35min. like the recipe suggested.  The top was very light golden...and toothpick came out clean in 2 places. However, it was a total gooey mess in the middle so we could only eat the edges.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLobster"},"reviewBody":"What a great, easy recipe. It was vary  delicious. I had to bake it for 20 minutes longer then what the recipe called for.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueUmbrella"},"reviewBody":"Loved this recipe,  made it many times.added 1 tbsp of powdered strawberry gelatin to the topping and about 1\/4c. more rhubarb to fill my skillet,  and replaced nutmeg with cinnamon,  it took me 45 min. to bake,  and it turned out wonderful. thanks for this great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Rhubarb Upside-Down Cake","description":"Check out this video for how to make Rhubarb Upside-Down Cake.","url":"https:\/\/cdn.jwplayer.com\/videos\/00oHah6H-Uot7Fvi8.mp4","duration":"1m6s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/80b7a5u7261a4r7x6fmq2k3h1vqrnn81.jpg","advertising":"","jw_id":"00oHah6H","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/00oHah6H-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/00oHah6H\/poster.jpg?width=720","jw_publish_date":"2018-10-30T00:00:00"},"rms_legacy_id":"605","romance_copy_dek":"Upside-down cakes always bring a little wow factor to baking, but this rhubarb upside-down cake brings some surprises too. 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