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Rhubarb Upside-Down Crumb Cake

This pretty rhubarb cake with its sweet, buttery crust would be a welcome addition to any brunch table.

  • Servings: 10
  • Yield: Makes one 9-inch cake
Rhubarb Upside-Down Crumb Cake

Source: Martha Bakes


For the Crumb Crust

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon coarse salt

For the Cake

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
  • 1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/4 inch thick
  • 1 3/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup sour cream


  1. Preheat oven to 350 degrees.

  2. Make the topping: Stir together butter, flour, sugar, and 1/2 teaspoon salt until moist and crumbly.

  3. Make the cake: Butter a 9-inch round cake pan (3 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.

  4. Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in zest and juice. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.

  5. Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.


Reviews (5)

  • Andree Sanborn 31 May, 2014

  • Andree Sanborn 31 May, 2014

    It's a shame Martha can't respond to problems on her own blog (I've never once seen a response on any posts). But we can figure this butter thing out ourselves anyhow.

  • LauraDoony 9 May, 2014

    Someone needs to take a good look and edit this recipe. The amounts of butter in the ingredient list and the amounts in the instructions do not match at all. I had to guess at which to follow. I hope it turns out.....

  • Jennifer Merrill-Fuller 1 Jun, 2013

    I brought my own rhubarb to Florida last week to make this cake for my dad. It was so awesome. My only problem was that my rhubarb was green so the top of the cake was green. I made a raspberry topping with jam, lemon juice and corn starch cooked down to a nice thickness. The actual cake was so light and delicious. MAKE THIS CAKE!

  • smileyface2 16 May, 2013

    Can you please confirm the amounts of butter for this recipe? in the cake part it calls for 3 cups of butter but in brackets it says 1 and 1/2 sticks which is 3/4 of a cup of butter. I hope you will confirm asap as I want to make this today! :)

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