{"id":748,"date":"2020-07-02T14:55:00","date_gmt":"2020-07-02T18:55:00","guid":{"rendered":"http:\/\/dev6.finelimedesigns.com\/2011\/06\/05\/rhubarb-and-raspberry-upside-down-cake\/"},"modified":"2025-09-17T14:36:25","modified_gmt":"2025-09-17T18:36:25","slug":"rhubarb-and-raspberry-upside-down-cake","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/rhubarb-and-raspberry-upside-down-cake\/","title":{"rendered":"Rhubarb Raspberry Upside-Down Cake"},"content":{"rendered":"\n

This rhubarb upside-down cake<\/strong> has a few raspberries<\/em> tucked into the rhubarb fruit layer to enhance the colour of pink rhubarb while also lending lots of flavour and sweetness to this dessert<\/p>\n\n\n\n

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Upside-down cakes are traditionally made with rings of canned pineapple and pink maraschino cherries to add a pop of colour and sweetness to the retro, classic fruit dessert<\/a>. That makes it particularly easy to bake this type of cake year-round because you can always find canned pineapple at the grocery stores, and maraschino cherries, too, regardless of the season.<\/p>\n\n\n\n

The fruit is baked on the bottom of the cake pan, underneath the cake batter. Once baked, the cake is flipped onto a serving plate to reveal the fruit layer that was hidden under the cake. This is how this dessert gets its name.<\/p>\n\n\n\n

Upside-down cakes are known for being very decorative because you can take time to arrange the fruit in a pattern which bakes into the cake, anchoring the fruit in place.<\/p>\n\n\n\n

The upside-down cake recipe is a perfect example of a classic recipe that you can tweak to suit the seasons with the fresh local fruit at the market. You can imagine using summer berries mid-summer, or sliced peaches or nectarines in the late summer months. And in the spring and early summer, replacing the canned pineapple with flavourful stalks of rhubarb is ideal!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

What You Need To Make An Upside-Down Cake With Rhubarb<\/h2>\n\n\n\n

The vanilla cake batter is a variation on a pound cake recipe, also called a quatre-quarts <\/em>(which is the French baking term<\/a> for pound cake). The pound cake is made with roughly equal weights of flour, butter, sugar, and eggs.<\/p>\n\n\n\n

The original rhubarb upside-down cake recipe<\/a> first appeared in the New York Times, and I started baking this rhubarb raspberry version in 2011. I've since converted it to metric weights and done a little tweaking based on my experience. Here's what you need to make my version:<\/p>\n\n\n\n

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\"Ingredients<\/figure>\n\n\n\n