Pioneer Woman Rhubarb Upside-Down Cake

Pioneer Woman Rhubarb Upside-Down Cake is a sweet-tart dessert made with fresh rhubarb and a soft, buttery cake. It’s baked with the fruit on the bottom, then flipped to show off a juicy rhubarb topping. Serves 8 and takes about 1 hour to make.

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❤️ Why You’ll Love This Pioneer Woman Rhubarb Upside-Down Cake

It has a sweet and tangy rhubarb topping that melts into the cake and gives each bite a burst of fruity flavor.
The buttery and soft vanilla cake is rich, tender, and pairs perfectly with the tart rhubarb.
Once flipped, the cake shows off a beautiful pink and golden color that looks fancy with no extra effort.
You only need simple pantry ingredients—no special tools, mixers, or hard-to-find items required.
There’s no need for frosting, which saves time and still delivers great taste and presentation.

🎂 Ingredients

For the Rhubarb Layer:

3 cups chopped fresh rhubarb
¾ cup sugar
2 tablespoons butter

For the Cake Batter:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (softened)
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt

👩‍🍳 How To Make Rhubarb Upside-Down Cake

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Make the rhubarb base: In a saucepan, melt butter with sugar. Stir in rhubarb and cook for 2–3 minutes. Pour into the bottom of the pan.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar: In another bowl, beat butter and sugar until light. Add eggs and vanilla.
Combine everything: Mix in dry ingredients alternately with sour cream until smooth.
Assemble: Spoon the cake batter gently over the rhubarb layer and spread evenly.
Bake: Bake for 40–45 minutes or until a toothpick comes out clean.
Cool and flip: Let cool for 10 minutes, then flip onto a plate. Serve warm or at room temperature.

💡 Recipe Tips

Don’t skip greasing the pan well—it helps with flipping.
Cut rhubarb into even pieces for better presentation.
Use sour cream for the best texture.
Don’t overmix the batter—stir just until smooth.
Let the cake cool slightly before flipping to avoid breaking.

🍨 What To Serve With Rhubarb Upside-Down Cake?

Serve Rhubarb Upside-Down Cake with whipped cream, vanilla ice cream or plain Greek yogurt. It also pairs well with a hot cup of coffee or herbal tea.

🧊 How To Store Leftover Rhubarb Upside-Down Cake?

In the fridge: Cover and refrigerate leftover rhubarb upside-down cake for up to 4 days.
In the freezer: Wrap slices tightly and freeze leftover rhubarb upside-down cake for up to 2 months.

🔥 How To Reheat Leftover Rhubarb Upside-Down Cake?

Microwave: Heat slices of leftover rhubarb upside-down cake for up 15–20 seconds.
Oven: Wrap in foil and warm leftover rhubarb upside-down cake at 300°F (150°C) for 10–12 minutes.

❓ FAQs

Can I make Rhubarb Upside-Down Cake in advance?

Yes, Rhubarb Upside-Down Cake can be made a day ahead. Store it covered in the fridge and let it come to room temperature before serving.

Can I use other fruits with rhubarb in Rhubarb Upside-Down Cake?

Yes, fruits like strawberries or apples can be combined with rhubarb in Rhubarb Upside-Down Cake to create a sweet and fruity mix.

Can I use boxed cake mix for Rhubarb Upside-Down Cake?

Yes, you can use a boxed cake mix for Rhubarb Upside-Down Cake, but homemade batter gives a much better texture and flavor.

Why did my Rhubarb Upside-Down Cake stick to the pan?

Your Rhubarb Upside-Down Cake may have stuck if the pan wasn’t greased well. Also, let the cake cool slightly before flipping it out.

Can I make Rhubarb Upside-Down Cake gluten-free?

Yes, Rhubarb Upside-Down Cake can be made gluten-free by using a 1:1 gluten-free flour blend in place of regular flour.

How do I prevent a soggy bottom in Rhubarb Upside-Down Cake?

To avoid a soggy bottom in Rhubarb Upside-Down Cake, be sure to drain excess rhubarb juice and avoid adding too much liquid.

Can I top Rhubarb Upside-Down Cake with whipped cream?

Yes, Rhubarb Upside-Down Cake pairs perfectly with whipped cream—homemade or store-bought adds a nice creamy finish.

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