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Maryann's Upside Down Rhubarb Cake

Maryann's Upside Down Rhubarb Cake

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A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
  2. In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
  3. Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.
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I had so much rhubarb that I used twice as much as the recipe called for with 2 cups sugar but it was wonderful! My family loved it and it was gone before it got cold.


My family's been making this recipe ever since we found it at a potluck. We've found it's also very good with raspberries if you don't have any rhubarb. A tip: never, ever, ever use half and half in place of cream. The rhubarb will stay crunchy and sour and the whole thing will be soupy- inedible. I know this because my mother tried this once.


I've been making this cake for years and it's my DH's favorite! Be sure to refrigerate the leftovers (if there are any) because it's even better the next day.