Comments on: Rhubarb Upside Down Cake

By: Audra

Audra — Tue, 21 Apr 2026 12:56:04 +0000

In reply to Katie. THanks so much for your feedback!! :)

By: Katie

Katie — Thu, 16 Apr 2026 06:32:09 +0000

I have made this quite a few times for various events and it is always a firm favourite at this time of year. Thank you for your recipe!

By: Jill

Jill — Fri, 10 Jan 2025 17:49:10 +0000

Made this yesterday for dinner with friends. This turned out wonderful! I found i needed about 20 minutes longer in cooking time for some reason to get to an internal temp of about 204. Wonderfully moist and delicious! The crumble addition was genius, my guests even commented on it. I used frozen rhubarb, so i warmed it in a stovetop pan with some sugar and flour, poured off excess liquid, and then added some more sugar before putting it in the baking pan. Was glad i did as i think it would have been runny otherwise. Next time i would cut a parchment circle for the bottom of the pan for easier removal later. Printed out and put in my “definitely will make again” binder.

By: Shirley A

Shirley A — Sun, 10 Sep 2023 16:07:30 +0000

Delicious. We love rhubarb and I am thrilled add your rhubarb upside down cake to my rhubarb recipe collection.

Next time I will bake it for 50 min instead of 60. It is still very moist, but seems a little heavy.

As I write this, we are enjoining it for breakfast with our coffee.

By: Erin

Erin — Thu, 07 Jun 2018 00:06:50 +0000

I just scored a ton of rhubarb at a local farmer’s market and was looking for some inspiration when I stumbled across this recipe. I am so glad that I did! This cake was amazing and got great reviews at the office. (Even from some rhubarb haters!) The combination of tart rhubarb with the cake and crumble was perfect! Macerating the rhubarb with vanilla bean paste is a game changer, and gave it a great depth of flavor. I was also especially impressed with the cake- slightly dense like you want good coffee cake to be, but with a light, springy crumb structure.

I did make one tweak with the recipe. The crumble topping was the perfect texture, but I added in cinnamon and ground ginger for some extra oomph, and it turned out great! This recipe is totally a keeper, and I plan to try it with some other fruit combinations once rhubarb season is over.

By: Julie

Julie — Fri, 18 May 2018 01:21:14 +0000

This looks wonderful! I am thinking of making it for my mom, because she loves both rhubarb and lemon. Clearly this is right up her alley!

Thank you for posting your amazing recipes. I have followed your blog for years, and I am constantly amazed by your cooking and photography talents. I have made several of the recipes you’ve posted (mostly sweets!) and have had great luck with all of them. Thanks so much for helping me to make one of my favorite hobbies more enjoyable, and for sharing your wonderful talents with the world.

By: Joanne Bruno

Joanne Bruno — Sat, 21 Apr 2018 10:10:22 +0000

I still can’t believe your house was broken into. SO glad you guys weren’t home at the time!! Scary stuff.

I’m obsessed with how pretty in pink this rhubarb topping is. Gorgeous!