Rhubarb Upside Down Cake

Products Used
Rhubarb Upside Down Cake Dixie


Rhubarb Prep

Caramel Sauce

Rhubarb Upside Down Cake

  • 3/4 cup (165 g) vegetable oil
  • 2 large eggs
  • 1 cup (200 g) Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • Zest of 2 oranges, no white bitter pith
  • 1 1/2 cups (180 g) all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350F.
  2. Melt butter and brush sides of a 9-inch springform pan, dust with flour, and set aside. Place a round piece of parchment paper on bottom. Place pan on 2 layers of aluminum foil and wrap outside of pan tightly with foil. Set aside.
  3. Cut rhubarb into 2-inch-long sticks. Cut horizontally in half. Toss in first listed sugar and cornstarch.
  4. Place red side down (white /green inner side up) in a herringbone (or as desired) pattern. Set aside.
  5. For caramel sauce, bring butter, honey, salt, and brown sugar to a boil. Remove from heat and add vanilla extract. Pour onto rhubarb. Place pan in the refrigerator.
  6. In a bowl large enough to hold all ingredients, whisk oil and eggs until smooth. Add sugar, salt, vanilla, and orange zest.
  7. Sift together flour, baking powder, and baking soda. Mix into the above.
  8. Pour onto rhubarb and place in oven. Bake for about 43 minutes or until center bounces back when lightly pressed with a finger.
  9. After about 5 minutes, remove sides of springform pan. Place a serving platter on top of cake and flip it upside down.
  10. Remove metal bottom and parchment paper. Sprinkle cake with powdered sugar, if desired.
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