Rhubarb Upside-Down Cake

A slice of pie is a classic ending to a summery meal, but why hide fresh fruit under piles of pastry? With this upside-down cake, the tangy rhubarb shines.


1 tbsp unsalted butter at room temperature
1/4 cup granulated sugar (48 g)
300 g fresh rhubarb
1/4 cup strawberry jam divided


1 1/4 cups all-purpose flour (150g)
1/2 cup ground almonds (50g)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter softened
3/4 cup granulated sugar (144g)
2 eggs
1/2 tsp vanilla or almond extract
3/4 cup buttermilk


  1. PREHEAT oven to 350F. Spray the bottom of a 9-in. round baking pan with oil. Line bottom with parchment. Coat bottom and sides with 1 tbsp butter. Sprinkle 1/4 cup sugar evenly over bottom. Cut rhubarb stalks to fit snugly inside the pan and arrange in rows, concave-side down. Brush 2 tbsp jam onto rhubarb.
  2. WHISK flour, ground almonds, baking powder, baking soda and salt in a medium bowl.
  3. BEAT 1/2 cup butter and 3/4 cup sugar in a large bowl with an electric mixer on medium until light and fluffy, 2 to 3 min. Beat in eggs, 1 at a time, scraping sides of bowl after each addition. Beat in almond extract.
  4. BEAT in flour mixture on low in 3 additions, alternating with buttermilk, until just combined. Spread over rhubarb, smoothing top.
  5. BAKE until cake is browned and a cake tester inserted into the centre comes out clean, 40 to 45 min, covering with foil if browning too quickly. Let stand 30 min. Run a knife around edge of pan. Place a large platter over top and carefully invert. Discard parchment. Microwave remaining 2 tbsp jam until warm, then brush over the top. Serve warm.
Rhubarb Upside-Down Cake

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