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Upside Down Rhubarb Cake with Streusel

Rhubarb season is fleeting but upside-down fruit cakes are a year-round dessert. This recipe has layers of flavor and texture but won’t take all day to prepare or create a sink full of dishes. If rhubarb is no longer sprouting from your garden, you can adapt this recipe to work with any in season fruit.

Serves

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Prep time

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Cook time

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INGREDIENTS

FOR STREUSEL:​

  • 2 tablespoons brown sugar​
  • 1 tablespoon maple sugar​
  • 1/8 teaspoon salt​
  • 2 tablespoons butter, melted​
  • 5 tablespoons flour​

FOR THE CAKE:​

  • 2 cups flour​
  • 1/2 cup sugar​
  • 1/2 cup maple sugar​
  • 1 teaspoon baking powder​
  • 1 teaspoon baking soda​
  • 1/2 teaspoon salt​
  • 3 large eggs​
  • 1 cup maple yogurt​
  • 4 tablespoons melted butter​

FOR THE RHUBARB LAYER:​

  • 4 tablespoons unsalted butter​
  • 1/2 cup brown sugar​
  • 5-6 stalks of rhubarb, cut to fit the pan, or in season fruit​

INSTRUCTIONS

  1. Preheat oven to 350°F and fit a 9″ cake pan with parchment paper. Spray the side of the cake pan with non-stick spray.
  2. In a small bowl, make the streusel. With a fork, whisk the brown sugar, maple sugar, salt and butter together. Whisk in the flour until clumps form. Set aside.
  3. Make the cake batter. In a large mixing bowl, whisk the flour, maple sugar, granulated sugar, baking powder, baking soda and salt together. Mix in the eggs, yogurt and melted butter until the batter is smooth.
  4. In a small saucepan, melt the brown sugar and butter together.
  5. Carefully pour the wet brown sugar mixture into the cake pan. Arrange the rhubarb, or in season fruit, on top and pour batter over. Sprinkle the streusel over the batter and bake for 45-50 minutes.
  6. Allow the cake to cool for 10 minutes out of the oven on, and then carefully invert it onto a plate.
  7. Enjoy with whipped cream and fresh fruit!

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