Rhubarb Upside-Down Cake

A perfect way to use early spring produce, this rhubarb upside-down cake is a beautiful sweet-tart dessert. From Zoë Bakes Cakes by Zoë François.

Zoë Bakes Cakes is the newest cookbook from baker Zoë François, with more than 100 beautiful cake recipes plus tips on baking basics, like how to cream ingredients. You might be familiar with some of Zoë’s other books from the Artisan Bread in 5 Minutes series.

This upside-down rhubarb cake is a wonderful early spring recipe, with pretty pink rhubarb topping a buttery cake base. Crème de cassis adds a hint of currant flavour and helps colour the rhubarb even more.

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Recipe

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

Method

Preheat the oven to 350°F (180°C). Generously grease a 9-inch (23cm) springform pan, then line the bottom and sides with greased parchment paper.

In a small saucepan over low heat, combine ¼ cup (55g) of the butter, ½ cup (100g) of the sugar, 2 tablespoon of the crème de cassis, and a pinch of salt and cook, stirring with a wooden spoon, just until melted.

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Pour the mixture into the prepared pan, then arrange the rhubarb over the top and set aside.

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In a stand mixer fitted with the paddle attachment (or with a handheld mixer), cream the remaining ¾ cup (165g) butter on medium-high speed until creamy and smooth, about 1 minute.

Turn the mixer speed to low, add the remaining 1 cup (200g) sugar and the vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and mix until light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.

Turn the speed to medium-low and add the eggs, one at a time, beating until just combined. Scrape the bowl after each addition.

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In a medium bowl, whisk together the flour, baking powder, and ½ teaspoon salt.

In a liquid measuring cup, stir together the buttermilk and remaining 2 tablespoon crème de cassis.

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Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined. Add one-half of the buttermilk mixture and mix to incorporate. Repeat with another one-third flour, the remaining liquid, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.

Scrape the batter into the pan, covering the rhubarb, and smooth the top with a spatula, Gently tap the pan on the counter several times to release excess air bubbles. Set the pan on a baking sheet.

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Bake until the cake is golden and a tester comes out clean, about 1 hour. Let the cake cool in the pan for 5 minutes, then run a knife around the edge and undo the side of the springform. Invert onto a serving plate, allowing the base to drop with the cake, and gently peel off the base and parchment. Serve the cake slightly warm.

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Tips and Notes

If using late-season rhubarb, Zoë recommends peeling the outer layer off with a vegetable peeler, as it will be tough.

The crème de cassis topping will leak a bit while the cake is baking, since this is made in a springform pan. Don’t skip placing a baking sheet underneath while baking, as otherwise you’ll have a burnt mess on the bottom of your oven.

Even if your rhubarb isn’t particularly pink, the colour of the butter and liqueur mixture should add a nice reddish tone while baking.

Substitutions

Zoë notes a variation in the book, for cranberry Grand Marnier upside-down cake:

Around the Thanksgiving and Christmas holidays, try this cranberry version, which is equally tart and wonderful but has an even more spectacular colour. Replace the rhubarb with 4 cups (400g) fresh or frozen cranberries, swap the crème de cassis for Grand Marnier, and proceed as directed.

A good substitute for crème de cassis is Chambord or another raspberry liqueur. You can also use black currant syrup or another berry syrup for an alcohol-free option, though it might be a bit sweeter.

Use a good vegan butter and buttermilk for a dairy-free option.

More Rhubarb Recipes

Rhubarb Clafoutis
Apple Rhubarb Pie
Rhubarb Cornmeal Cake
Strawberry Rhubarb Cream Puffs
Rhubarb Almond Cake

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