Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Rhubarb Upside-Down Cake 3.6 (494) 29 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 hrs 15 mins Servings: 10 Yield: 1 9-inch cake This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture. Ingredients For the Topping 4 tablespoons unsalted butter, melted ½ cup all-purpose flour ¼ cup sugar Coarse salt For the Cake 1 ½ sticks unsalted butter, room temperature, plus more for buttering pan 1 pound rhubarb, trimmed and cut on a very sharp diagonal about ½ inch thick 1 ¾ cups sugar 1 ½ cups all-purpose flour 1 ½ teaspoons baking powder Coarse salt ½ teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice 2 large eggs 1 cup sour cream Directions Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly. Make the cake: Butter a 9-inch round cake pan (2 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. 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 zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter. 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. Cook's Notes Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick. Variations On "Martha Bakes," Martha doubled the amount of crumb topping and used 1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice instead of orange zest and juice in the cake. Print