Pioneer Woman Rhubarb Upside-Down Cake

This Pioneer Woman Rhubarb Upside-Down Cake is a tangy and moist dessert, which uses fresh rhubarb and a rich sour cream cake base. It’s a classic, foolproof recipe, ready in an hour.

Pioneer Woman Rhubarb Upside-Down Cake Ingredients

For the Rhubarb Layer:

• 3 cups chopped fresh rhubarb
• 3/4 cup sugar
• 2 tablespoons butter

For the Cake Batter:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (softened)
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or plain yogurt

How To Make Pioneer Woman Rhubarb Upside-Down Cake

1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Make rhubarb base: In a saucepan, melt 2 tablespoons butter with 3/4 cup sugar. Stir in chopped rhubarb and cook for 2–3 minutes. Pour mixture into the prepared pan.
3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and sugar: In a separate large bowl, beat softened butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
5. Combine with sour cream: Add dry ingredients to the butter mixture alternately with sour cream or yogurt, mixing until smooth.
6. Assemble and bake: Spoon the batter over the rhubarb layer and spread evenly. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and flip: Let cake cool in the pan for 10 minutes. Run a knife around the edges and invert onto a serving plate. Serve warm or at room temperature.

Recipe Tips

• What does rhubarb taste like? Rhubarb has a tart, tangy flavor that pairs perfectly with sweet cake.
• Can I use frozen rhubarb? Yes, just thaw and drain it well before using.
• How to keep the cake from sticking: Grease the pan well and don’t let it sit too long before flipping.
• Can I make this ahead of time? Yes, bake the day before and store covered at room temperature.
• How to serve: Great with whipped cream or vanilla ice cream.

What To Serve With Rhubarb Upside-Down Cake

This tangy cake pairs well with creamy and sweet toppings:

• Vanilla ice cream
• Whipped cream
• A drizzle of honey
• Lemon glaze
• Fresh strawberries or raspberries

How To Store Rhubarb Upside-Down Cake

Refrigerate: Store in an airtight container for up to 3 days. Bring to room temperature or warm slightly before serving.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw and reheat gently.

Rhubarb Upside-Down Cake Nutrition Facts

• Calories: 290
• Fat: 12g
• Carbohydrates: 41g
• Sugar: 25g
• Protein: 4g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt is a great substitute with a similar texture.

Why is my cake too wet?
The rhubarb may have released too much juice. Try cooking it a little longer in the pan to reduce moisture.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour substitute.

Does rhubarb need to be peeled?
No, just wash and trim the ends before chopping.

Can I double this recipe?
Yes, double the ingredients and use a 9×13-inch pan, adjusting baking time accordingly.

Try More Recipes:

• Pioneer Woman Rhubarb Upside-Down Cake
• Pioneer Woman Rhubarb Crisp
• Pioneer Woman Cinnamon Rhubarb Bread