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Caramel Rhubarb Upside Down Cake

Cook Time40 mins
Total Time40 mins
Servings: 8 servings
Author: Shelly


Crumb Topping

  • 3 tablespoons Butter or Dairy Free Margarine
  • 1/2 cup Flour
  • 1/4 cup Sugar I like to use brown sugar

Caramel Topping

  • 3 tablespoons Butter or Dairy Free Margarine
  • 1/2 cup Brown Sugar
  • 1 tablespoon Water


  • 4-5 stalks of Rhubarb cut into 3/4 inch slices
  • 1 1/2 cups Sugar
  • 1 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • Pinch of Salt
  • 6 tablespoons Butter or Dairy Free Margine
  • 1/2 teaspoon Lemon Zest
  • 2 Eggs
  • 2/3 cup Milk or Milk Substitute


Crumb Topping

  • Shred the Butter with a grater and mix in with the flour and sugar. Cut it in with a fork or your fingers until crumbly. The crumbs should be about the size of a pea. Set aside

Caramel Sauce

  • Place the 3 tablespoons of butter in the cake pan. Place the pan in the preheating oven to melt the butter. Once melted add the brown sugar and water. Mix well.


  • Place the cut rhubarb pieces into the caramel sauce in the baking pan. Set side.
  • In a bowl mix the dry ingredients with the lemon zest. Set aside.
  • In another large bowl beat the butter until fluffy and light. Add the eggs and beat well.
  • Add half of the flour mixture and beat for one minute.
  • Add half the milk and beat again.
  • Add the last half of the flour and beat mixture once more.
  • Add the final milk and beat until well incorporated.
  • Carefully spoon the cake batter over the rhubarb and caramel in the baking pan.
  • Sprinkle with the crumb topping.
  • Bake 350 degrees for about 40 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool in the pan for 10 minutes. Then loosen the edges with a knife and invert onto a cool rack.
  • Let cool completely. Then enjoy!