Rhubarb Upside Down Cake



  • 1/2 cup AP flour
  • 1/2 cup sliced or slivered almonds
  • 1/4 cup sugar
  • 4 T unsalted butter
  • 1/4 t salt


  • 3/4 c sugar
  • 1 1/2 c cornstarch
  • 1 t lemon juice
  • 1 pound Beckett Farms rhubarb
  • 2 T unsalted butter


  • 3/4 c AP flour
  • 1/4 c whole wheat flour
  • 1 1/2 t ground cardamom OR cinnamon if no cardamom available
  • 1 t baking power
  • 1/2 t salt
  • 1 c sugar
  • 2 large eggs
  • 6 T unsalted butter
  • 1/2 c Greek yogurt (we like Fage)
  • 1 t vanilla extract
  • optional: red currant, strawberry, raspberry or rhubarb jelly.


  1. Check to make sure your oven rack is in the middle position. Move to middle if needed.
  2. Preheat oven to 350º F
  3. Using butter or oil, grease an 8-inch baking pan. Line pan with parchment paper.
  4. Streusel: Stir the flour, almonds, sugar, melted unsalted butter, and salt together until combined. Set aside.
  5. Rhubarb: Stir the sugar, cornstarch, lemon juice, rhubarb, and melted unsalted butter together until combined. Add rhubarb mixture to the parchment lined pan and press into the pan to fill any gaps.
  6. Cake: Combine the dry ingredients (flour, cardamom OR cinnamon, salt, and baking powder) and set aside. In a separate bowl, combine and mix sugar and eggs for about 45 seconds. Add melted butter until combined. Combine the Greek yogurt, lemon juice, and vanilla extract to sugar/egg/butter mixture. Add the flour mixture and mix until combined. Pour batter over the rhubarb mixture in the baking pan. In the streusel bowl, break up the mixture and sprinkle it evenly over the batter.
  7. Bake 45-50 minutes.
  8. When a toothpick or fork comes out clean, your cake is done! Let cook and flip cake onto a plate of your choice.
  9. Serve room temperature or warm.

Please store this in the refrigerator.

Original recipe from Cook’s Illustrated.

Leah Beckett