Food Recipes Rhubarb Upside-Down Cake 3.7 (71) 1 Review This scrumptious dessert requires just 15 minutes of hands-on time, then leave it to the oven to bake your cake to perfection. By Sarah Copeland Sarah Copeland Instagram Twitter Website Sarah Copeland is an award-winning writer, tastemaker, and curator of good living. She is the author of the cookbooks Instant Family Meals, Every Day Is Saturday, Feast, and The Newlywed Cookbook, and the host of the Food Network Series Every Day Is Saturday.The former Food Director at Real Simple magazine and a Food Network veteran, Sarah has spent two decades bringing her live-full philosophy to homes across America via her books, videos, and articles in The New York Times, Food & Wine, Saveur, Martha Stewart Living, Better Homes and Gardens, The Kitchn, Food52, and Food Network, among others. Real Simple's Editorial Guidelines Updated on September 5, 2022 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Hands On Time: 15 mins Total Time: 1 hrs 45 mins Yield: 9 to 12 serves Jump to Nutrition Facts Ingredients 10 ounces (1¼ cups) unsalted butter, at room temperature, plus more for the pan 1 pound rhubarb, cut into 4-inch pieces 1 ½ cups granulated sugar, divided ½ cup packed light brown sugar, divided 2 cups cake flour or all-purpose flour 1 ¼ teaspoons baking powder ½ teaspoon fine salt 1 teaspoon grated lemon zest (from 1 lemon) 1 teaspoon pure vanilla extract 4 large eggs, at room temperature ⅓ cup full-fat plain yogurt Vanilla or strawberry ice cream, for serving Directions Preheat the oven to 325°F. Butter and line an 8-inch square pan with parchment. Butter the parchment. Toss the rhubarb, ½ cup of the granulated sugar, and ¼ cup of the brown sugar together in a bowl. Layer the rhubarb across the bottom of the pan in a grid pattern, adding any remaining sugar mixture to the pan. Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter, remaining sugars, and lemon zest with an electric mixer until light and fluffy, 4 minutes. Scrape down the sides of the bowl. Add the vanilla and eggs, one at a time, beating after each addition. Stir in the yogurt on low speed. (The mixture may look curdled.) Gradually add the flour mixture and stir to combine. Spoon the batter over the rhubarb and spread evenly. (The pan will be almost full.) Bake until a toothpick inserted in the center comes out clean, 1 hour, 15 minutes. Cool on a wire rack for 15 minutes, then unmold onto a platter. (Discard the parchment paper.) Cut the cake into squares and serve warm with ice cream. Rate it Print Nutrition Facts (per serving) 524 Calories 26g Fat 69g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 524 % Daily Value * Total Fat 26g 33% Saturated Fat 16g 80% Cholesterol 145mg 48% Sodium 226mg 10% Total Carbohydrate 69g 25% Total Sugars 47g Protein 6g Calcium 125mg 10% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.