Name: Rhubarb Upside Down Cake with Blood Orange Glaze Recipe
Prep time: 15 min
Cook time: PT-494225H44M23S
Total time: 1 h 5 min
Cuisine: British
Ingredients: 15 g unsalted butter (room temperature); 30 g granulated sugar; 400 g forced rhubarb (trimmed, approx. 4-5 stalks); 180 g unsalted butter (room temperature); 100 g granulated sugar; Zest of 1 blood orange; 1 tsp vanilla extract; 3 large eggs (room temperature); 120 g plain flour (all-purpose); 100 g hazelnut meal (ground hazelnuts); 1 tsp baking powder; 1/4 tsp fine salt; 60 ml milk (room temperature); Chopped rhubarb offcuts (from trimmed rhubarb, sliced into 1cm pieces); 180 ml blood orange juice (freshly squeezed, approx. 3 to 4 oranges); 50 g granulated sugar

Print Recipe· 3.9 from 11 reviews

If you’ve ever wondered how to create a show-stopping dessert that combines tangy, vibrant flavors with a tender, nutty crumb, this Rhubarb Upside Down Cake with Blood Orange Glaze Recipe is your new best friend in the kitchen. Packed with the tart freshness of rhubarb and the bright, citrusy zing of blood orange, this cake flips the usual dessert idea on its head—literally—giving you a stunning, glossy top that’s as delicious as it looks. Every bite is a perfect harmony of fruity tartness, buttery richness, and a nutty undertone, making it an unforgettable treat for gatherings or a cozy afternoon indulgence.

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. On the left side, there is half a blood orange and a small white bowl with an orange half placed on top, used for juicing and zesting. Above it, there is a dark brown bottle labeled vanilla extract. To the right, a white bowl filled with white all-purpose flour and below that a white bowl with ground hazelnuts, both with a rough texture. Next to these, several long red fresh rhubarb stalks lie diagonally. In the lower left, there is a small white bowl of sugar, a small white plate of salt and baking powder, and a white bowl filled with cubed butter. Close by, a small white bowl with extra sugar is visible. On the lower right, there is a white bowl holding three brown eggs, and one egg is placed just above it on the surface. The whole setup is clean and bright, clearly showing all ingredients. photo taken with an iphone --ar 4:5 --v 7

The magic of this Rhubarb Upside Down Cake with Blood Orange Glaze Recipe lies in its simple yet perfectly balanced ingredients. Each component plays a vital role: rhubarb offers tartness and a vibrant color contrast, hazelnut meal brings a toasty depth, and the blood orange glaze ties it all together with a glossy, zesty finish.

Unsalted butter (room temperature): Essential for richness and moisture in the cake, plus the butter used to prepare the pan creates a luscious caramelized base.
Granulated sugar: Adds sweetness and helps in caramelizing the rhubarb topping beautifully.
Forced rhubarb (trimmed, approx. 4-5 stalks): The star ingredient—its tartness is key to balancing the richness of the cake.
Blood orange zest: Infuses the batter with a fresh, citrus aroma that elevates the flavor to the next level.
Vanilla extract: Brings warmth and depth to the cake’s profile, rounding out the sharpness of rhubarb and blood orange.
Large eggs (room temperature): Help bind the cake while giving it structure and a tender crumb.
Plain flour (all-purpose): The backbone of the cake, providing the necessary structure.
Hazelnut meal (ground hazelnuts): Adds a wonderful nutty richness and texture variation that makes each bite interesting.
Baking powder: Ensures the cake rises perfectly with a light texture.
Fine salt: Balances sweetness and enhances all the flavors.
Milk (room temperature): Keeps the batter moist and tender without weighing it down.
Blood orange juice (freshly squeezed, approx. 3 to 4 oranges): The key to the vibrant glaze that complements and intensifies the rhubarb’s tartness.

How to Make Rhubarb Upside Down Cake with Blood Orange Glaze Recipe

Step 1: Prepare the Cake Pan and Rhubarb

Start by preheating your oven to 180°C (350°F). Grease an 8-inch round or springform pan thoroughly, then line the base with parchment paper to ensure your cake releases easily after baking. Dot the base evenly with small dollops of butter and sprinkle a layer of sugar over it. This sugar and butter combo will caramelize during baking to give the cake its iconic glossy, flavorful bottom. Trim your rhubarb stalks so they fit snugly side by side in the pan, covering the entire base; this neat layer creates a visually stunning top once flipped. Set aside any trimmed bits for folding into the batter.

Step 2: Cream Butter, Sugar, and Orange Zest

Using a stand mixer fitted with a paddle attachment, beat the room-temperature butter, sugar, and blood orange zest together on high speed until the mixture becomes pale and fluffy—about five minutes. This whipping isn’t just for aeration; it ensures the zest releases its essential oils, infusing the cake with that lively blood orange fragrance straight from the start.

Step 3: Add Eggs and Vanilla Extract

Next, add the vanilla extract, and then incorporate the eggs one at a time, mixing between each addition on medium to high speed. This gradual process ensures the eggs blend smoothly into the batter, contributing to the cake’s airy texture. Be sure to scrape down the bowl sides frequently to amalgamate all ingredients evenly.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the plain flour, hazelnut meal, baking powder, and salt. This step ensures all dry components are evenly distributed, which helps your cake rise beautifully and develop great texture.

Step 5: Incorporate Flour, Milk, and Chopped Rhubarb

Add half of the dry ingredient mixture to your wet batter and mix on low speed just until combined to keep the cake tender. Then add the milk and the chopped rhubarb pieces—these bits add pops of tartness inside the cake, complementing the whole stalks underneath. Finally, fold in the remaining dry mix briefly, leaving a few streaks of flour to avoid overmixing.

Step 6: Bake the Cake

Pour the batter gently over the rhubarb layer in your pan, smoothing the surface with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to rest for 10 minutes. Then carefully loosen the edges with a knife and invert the pan onto a serving plate so that the caramelized rhubarb sits perfectly on top. Remove the parchment and let it cool completely before glazing.

Step 7: Make the Blood Orange Syrup

While your cake bakes, place the freshly squeezed blood orange juice in a saucepan over medium heat. Stir in sugar until dissolved, then increase the heat and boil the mixture for 10 to 15 minutes, skimming off any froth. The goal is a rich, syrupy glaze that will beautifully soak into and shine atop the rhubarb, enhancing both color and flavor.

Step 8: Glaze and Serve

Drizzle half of the cooled blood orange syrup over your inverted cake just before serving. This glaze adds a gorgeous sheen and a punch of citrusy sweetness that balances the tart rhubarb perfectly. Serve with the remaining syrup on the side and a generous dollop of cream for a luscious finish.

How to Serve Rhubarb Upside Down Cake with Blood Orange Glaze Recipe

The image shows a round baking pan lined with parchment paper filled with a thick, uneven batter. The batter is light beige in color with visible small red and purple bits scattered throughout. The surface of the batter has a rough texture with some swirls and peaks. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate presentation and texture with fresh garnishes like a sprinkling of toasted hazelnuts for crunch or thin slices of blood orange for a pop of color. A dollop of softly whipped cream or crème fraîche adds luxurious creaminess that harmonizes with the cake’s tartness and prevents the dessert from feeling too heavy.

Side Dishes

This cake pairs wonderfully with light, refreshing accompaniments. Consider serving alongside a scoop of vanilla bean ice cream or a small bowl of fresh berries to complement the rhubarb’s brightness and give your dessert a well-rounded flavor experience.

Creative Ways to Present

For an unexpected twist, serve individual ramekins layered with slices of this cake and a drizzle of blood orange glaze to create elegant mini trifles. Or present the cake warm with a drizzle of warm glaze and a sprinkle of edible flowers to wow your guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Your Rhubarb Upside Down Cake with Blood Orange Glaze Recipe keeps beautifully when stored in an airtight container at room temperature for up to two days. If you live in a warmer climate, refrigeration is best to maintain freshness, but be aware it might slightly firm up the cake.

Freezing

If you want to prepare in advance, slice the cooled cake and freeze pieces wrapped tightly in plastic wrap and foil to prevent freezer burn. It freezes well for up to one month and thaws quickly at room temperature, ready for a last-minute indulgence.

Reheating

To bring back that just-baked warmth and melt-in-your-mouth quality, reheat slices gently in a low oven or microwave for a few seconds. Adding a little extra blood orange syrup during reheating can revive the glaze’s shine and juiciness, making each bite taste freshly made.

FAQs

Can I use regular oranges instead of blood oranges for the glaze?

Absolutely! While blood oranges lend a beautiful color and slightly sweeter flavor, regular oranges will still provide a bright, citrusy glaze that complements the rhubarb beautifully.

Is it possible to make this cake dairy-free?

Yes, by substituting unsalted butter with a plant-based alternative and swapping milk with almond or oat milk, you can enjoy a dairy-free version without sacrificing flavor.

How tart will this cake be?

This cake strikes a wonderful balance between tart and sweet. The rhubarb and blood orange provide brightness, while the buttery, nutty cake base offers richness, creating a harmonious profile that isn’t overwhelmingly sour.

Can I prepare the blood orange glaze ahead of time?

Definitely. The glaze can be made a day in advance and stored in the refrigerator. Just warm it slightly before drizzling over the cake to restore its luscious consistency.

What can I substitute for hazelnut meal if I don’t have any?

You can replace hazelnut meal with ground almonds or walnut meal. Each will bring its own unique nutty flavor and texture while keeping the cake moist and tender.

Final Thoughts

This Rhubarb Upside Down Cake with Blood Orange Glaze Recipe is a joyful celebration of spring’s best flavors combined into one stunning and scrumptious dessert. Whether you’re sharing it with friends or treating yourself, it’s a recipe that’s sure to impress and become a beloved go-to. So go ahead, bake this showstopper, and watch as your kitchen fills with the most inviting aroma that promises pure deliciousness in every bite!