Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rhubarb Upside-Down Cake Recipe
    Lost? Site Map

    Rhubarb Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Terri F.'s Note:

    This is best made in a cast iron skillet in the oven and served warm.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      Preheat oven to 350°F.
    2. 2
      Place rhubarb in a greased 10-inch cast iron skillet.
    3. 3
      Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
    4. 4
      Drizzle with 1/4 cup of melted butter.
    5. 5
      In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
    6. 6
      Add butter, milk, and egg and beat until smooth.
    7. 7
      Spread batter over rhubarb mixture.
    8. 8
      Bake for 35 minutes, or until toothpick in center comes out clean.
    9. 9
      Loosen edges immediately and invert onto serving dish.
    10. 10
      Serve warm.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on September 23, 2002


      Terry, This was so very delicious! The only change I made was using a 10" cake pan because I don't have a cast iron skillet...yet!! But as soon as I get one, this will be the first thing I make in it! While I was preparing this, I was a little nervous about the amount of sugar being sprinkled over the rhubarb, but it was just perfect when it was finished! My family loved this cake! Thank you for posting this! ~Wendy

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2011


      Tasted too much nutmeg. Thanks anyway.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2005


      I made this in an 8x8 glass dish, cooking it for the full 35 minutes. My DD didn't care for this but that just means more for everyone else who liked it quite a lot. Next time I will use brown sugar and and a bit less butter; I'm after a more caramel effect when I invert the dessert. Thanks, Terri F, I will make this again. I bet it would be good with other fruit, too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Rhubarb Upside-Down Cake

    Serving Size: 1 (157 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 396.4
    Calories from Fat 119
    Total Fat 13.2 g
    Saturated Fat 8.0 g
    Cholesterol 56.6 mg
    Sodium 241.0 mg
    Total Carbohydrate 66.4 g
    Dietary Fiber 1.5 g
    Sugars 44.3 g
    Protein 4.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites