Rhubarb and Brown Sugar Upside-Down Cake

Rhubarb season is here, and it deserves its moment to shine. This recipe is all about showcasing rhubarb at its best: vibrant, tart, and beautifully contrasted with a buttery sponge. No fuss, no pre-cooking, no syrups — just fresh rhubarb baked into a cake that looks impressive without the extra work.

I grew up in Yorkshire, home of the famous Rhubarb Triangle, so this ingredient feels very nostalgic to me. Rhubarb was a regular on our table, and I love bringing it back in a way that feels classic but effortless. Serve it warm from the oven with ice cream, cream, or simply on its own, and you’ll see why this humble plant has such staying power.

Ingredients

For the rhubarb base

• 4 sticks rhubarb, halved lengthways

• 2 tbsp brown sugar

For the cake

• 100g rhubarb, chopped

• 100g caster sugar

• 100g brown sugar

• 150g unsalted butter, room temperature

• 1 tsp vanilla bean paste

• 2 eggs

• 250g self-raising flour

• 50g milk

Method

1. Prepare the tin
   Preheat the oven to 170°C (fan). Grease and line an 8–9 inch springform tin for easy release.

2. Layer the rhubarb
   Sprinkle the 2 tbsp brown sugar evenly over the base of the tin. Arrange the halved rhubarb sticks neatly on top.

3. Make the batter
   In a large mixing bowl, cream together the butter, caster sugar, brown sugar, and vanilla until pale and fluffy.
   Add the eggs one at a time, mixing well between each.

4. Finish the mix
   Fold in the flour gently until about halfway combined. Stir in the milk, then fold in the 100g chopped rhubarb. Be careful not to overmix.

5. Assemble and bake
   Spoon the batter over the arranged rhubarb and smooth out the top.
   Bake for 30–35 minutes, or until a skewer comes out clean.

6. Cool and serve
   Allow to cool for 10 minutes before releasing from the tin. Turn upside down to reveal the rhubarb topping. Dust with icing sugar if you’d like.

Chef’s Top Tips

• Pick fresh rhubarb: Bright pink stalks give the most beautiful finish.

• No rhubarb? This recipe works with plums, apricots, or even thin slices of apple.

• Make-ahead: Slice leftovers into portions, wrap well, and freeze. Microwave straight from frozen for a quick dessert fix.

• Serving suggestion: Vanilla ice cream or softly whipped cream will balance the tartness perfectly.

This cake is proof that sometimes the simplest methods create the most impressive results. A true fuss-free showstopper for rhubarb season.