Timeless Rhubarb Ginger Upside Down Cake: A Cast Iron Skillet Classic
There’s something inherently charming and utterly delicious about an old-fashioned dessert, especially one baked with love in a trusty cast iron skillet. Our Rhubarb Ginger Upside Down Cake is precisely that—a beautiful, rustic, and incredibly easy-to-make treat that transports you back to grandma’s kitchen. This recipe requires no special tools, not even an electric mixer, making it perfect for bakers of all skill levels. The unique pairing of tart rhubarb with warm, spicy ginger creates an exotic yet comforting flavor profile that truly sets this cake apart from your everyday rhubarb dessert.
The Enchanting Duo: Rhubarb and Ginger
Rhubarb, with its vibrant pink and green stalks, signals the arrival of spring and early summer. It’s a wonderfully versatile ingredient, often celebrated for its distinctly tart flavor. However, that very tartness can sometimes be unpredictable, varying greatly depending on the specific stalk or growing conditions. This is where the magic of ginger comes in. The warm, slightly peppery, and sweet notes of ginger perfectly complement rhubarb, balancing its tartness and adding an unexpected depth that elevates the entire dessert. This isn’t just a simple rhubarb cake; it’s a harmonious blend of flavors that dance on your palate.
For many, rhubarb evokes a strong sense of nostalgia. I remember my own grandmother growing it in her garden, transforming its stalks into delightful desserts. She had a whimsical name for one of her creations—”frog eggs and pond scum”—and while that particular recipe might sound unusual, the flavors she coaxed from humble rhubarb were always incredible. Perhaps one day I’ll share that unique recipe too. Until then, this Rhubarb Ginger Upside Down Cake offers a taste of that cherished past, reimagined with a touch of modern flair.
Why an Upside Down Cake? And Why a Cast Iron Skillet?
This upside down cake method is wonderfully straightforward. It shares similarities with a traditional German kuchen, a simple cake often baked with fruit on top. The beauty of an upside-down cake lies in its simplicity and the stunning presentation it offers. The fruit and caramelized sugar topping are placed at the bottom of the pan before the batter is poured over, and upon flipping, they reveal a glistening, fruit-studded surface. This technique also ensures a supremely moist cake, as the fruit and sugar caramelize into a delicious, flavorful syrup that infuses into the cake itself.
While you can certainly bake this cake in a standard 9-inch cake pan, I highly recommend using a cast iron skillet, just like my grandma used to. Cast iron skillets excel at distributing heat evenly, leading to a beautifully consistent bake and a perfectly caramelized crust. The rustic charm of serving a warm cake directly from the skillet is unmatched, adding to the old-fashioned appeal of this delightful dessert. Plus, cast iron pans develop a natural non-stick surface over time, making the “flipping” process even smoother.
Tips for Taming Tart Rhubarb
As mentioned, rhubarb’s tartness can be a bit of a wild card. If you find that your rhubarb cake turns out a little too tart for your liking, don’t despair! Here are some simple remedies to balance the flavors and enhance your dessert experience:
- Embrace Creaminess: The easiest and most classic fix is to serve your cake with a generous dollop of creamy vanilla ice cream or freshly whipped cream. The sweetness and richness of these accompaniments provide a wonderful contrast to the rhubarb’s acidity.
- Sweet Glaze Finish: A light brush of warmed strawberry jelly, honey, or corn syrup over the top of the cake after it’s cooled slightly can add a beautiful sheen and an extra layer of sweetness, effectively mellowing out any excessive tartness. You could even use a simple powdered sugar glaze (powdered sugar mixed with a touch of milk or lemon juice).
- Sweeten the Rhubarb: If you suspect your rhubarb is exceptionally tart before baking, you can toss the chopped rhubarb with an extra tablespoon or two of sugar before adding it to the skillet. This pre-sweetening can help cut down on the tartness right from the start.
- Fruit Combination: Next time, consider adding a handful of sweeter fruits like strawberries or raspberries along with the rhubarb. Their natural sugars will help balance the overall flavor profile.
Crafting Your Rhubarb Ginger Upside Down Cake: Step-by-Step
Making this cake is a joy, and the process is surprisingly simple. Let’s walk through it together.
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Building the Caramelized Topping: You’ll begin by melting butter directly in your cast iron skillet. Once melted, add a generous amount of brown sugar and a few teaspoons of finely chopped crystallized ginger. Gently heat and stir this mixture until the sugar completely dissolves, creating a luscious, aromatic caramel base. This step sets the stage for the cake’s signature upside-down appeal. (A quick note: the cake shown in the photos uses dark brown sugar, as it was what I had on hand. Both dark and light brown sugar work beautifully, though I personally prefer light brown sugar for its slightly lighter color and more delicate caramel appearance on the finished cake.)
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Arranging the Rhubarb: Next, carefully arrange your fresh rhubarb, cut into uniform 1-inch pieces, over the warm sugar mixture in an even layer. Remember, your skillet will still be hot from the caramelizing process, so handle it with care. An even layer ensures that each slice of cake gets a beautiful distribution of tart, tender rhubarb.
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Mixing the Moist Cake Batter: With the rhubarb topping prepared, it’s time to whip up the cake batter. In a separate bowl, whisk together the wet ingredients: tangy buttermilk, eggs, oil, fragrant vanilla extract, and the remaining brown sugar and ginger. In another bowl, combine the dry ingredients (flour, baking powder, salt, baking soda). Before fully combining, give the top of the dry ingredients a quick stir to ensure the leavening agents are well dispersed. Then, gently fold the dry mixture into the wet until just combined, being careful not to overmix, which can lead to a tough cake.
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Baking to Perfection and the Grand Reveal: Gently spread the prepared cake batter evenly over the rhubarb layer in your skillet. Once smoothed, it’s ready for the oven! Bake for approximately 30-35 minutes at 350°F (175°C), or until a toothpick inserted into the center of the cake comes out clean and the top springs back lightly when touched. This indicates a perfectly baked cake. Let your cake cool on a wire rack for just a few minutes—about 5 minutes is ideal—before carefully inverting it onto a serving platter. This short cooling period allows the caramel to set slightly but keeps it warm enough to release cleanly from the pan. The moment of flipping the cake is always exciting, revealing the beautiful caramelized rhubarb on top!
*A note on turning the cake out: While a cast iron skillet offers superior baking results, its weight can make the inversion process a little challenging, especially if you have weak wrists. If this is a concern, a regular non-stick cake pan might be a safer and easier option for the flip. Always prioritize safety in the kitchen!
Serving and Storage Suggestions
This Rhubarb Ginger Upside Down Cake is absolutely heavenly served warm, perhaps with a scoop of vanilla bean ice cream that slowly melts into the caramelized rhubarb topping, or a cloud of fresh whipped cream. It also holds up beautifully at room temperature, making it an excellent option for potlucks, brunches, or a delightful afternoon tea. For an extra touch of flavor, a light dusting of powdered sugar can add an elegant finish.
To store your leftover cake, simply cover it loosely with plastic wrap or foil at room temperature for up to 2-3 days. If you want to extend its freshness, you can refrigerate it for up to 5 days. Just bring it back to room temperature or warm it slightly in the microwave before serving to revive those wonderful flavors.
Variations to Inspire Your Baking
While the rhubarb and ginger combination is a classic for a reason, don’t hesitate to get creative with this versatile upside-down cake recipe:
- Mixed Berry Delight: Replace some or all of the rhubarb with mixed berries like strawberries, raspberries, or blueberries for a burst of summer flavor.
- Apple or Pear Spice: In autumn, thinly sliced apples or pears, combined with cinnamon or nutmeg instead of ginger, would make a fantastic seasonal variation.
- Citrus Zest: Add a teaspoon of orange or lemon zest to the cake batter for a bright, refreshing lift that complements the ginger beautifully.
- Nutty Crunch: Sprinkle a handful of chopped pecans or walnuts over the caramelized topping before adding the rhubarb for an added textural element.
This Rhubarb Ginger Upside Down Cake is more than just a dessert; it’s a celebration of simple ingredients, traditional baking methods, and the comforting flavors that remind us of home. Its beautiful presentation, combined with its irresistible taste, makes it a truly special treat that will impress without requiring hours in the kitchen. Enjoy the process of creating this timeless classic!
Rhubarb Ginger Upside Down Cake
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Ingredients
- 1/4 cup butter
- 1 1/4 cup brown sugar (divided)
- 1/4 cup finely chopped crystallized ginger
- 3 cups fresh rhubarb (cut into 1 inch pieces)
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cups buttermilk
- 2 eggs
- 1/2 cup oil
- 1 tsp vanilla
Instructions
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Preheat the oven to 350 degrees F (175°C).
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Melt the butter in a 9-inch cast iron skillet or a comparable cake pan. Add 1/2 cup brown sugar and 2 teaspoons of the chopped ginger. Heat and stir until the sugar has completely dissolved and the mixture is bubbly. If using a regular cake pan, melt butter in the pan in the oven, then remove, stir in sugar and ginger, and return to the oven briefly until dissolved.
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Carefully arrange the chopped rhubarb in a single, even layer over the sugar mixture in the pan. Set the pan aside.
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In a medium-sized mixing bowl, combine the buttermilk, eggs, oil, remaining brown sugar, and the rest of the ginger. Whisk thoroughly until well combined and smooth.
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Add the flour, salt, baking powder, and baking soda to the wet ingredients in the mixing bowl. Lightly stir just the top of the dry ingredients to help evenly disperse the leavening agents and salt. Then, whisk the dry ingredients into the wet ingredients until just combined. Be careful not to overmix the batter.
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Gently spread the cake batter over the rhubarb layer in the pan using a spatula or the back of a spoon, ensuring that the batter completely and evenly covers the rhubarb.
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Bake in the preheated oven for 30-35 minutes, or until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
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Allow the cake to cool for 5 minutes on a wire rack before carefully turning it out of the pan onto a serving plate or platter.
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Serve warm or at room temperature, perhaps with a dollop of whipped cream or vanilla ice cream.
More Easy Cake Recipes You’ll Love
If you’ve enjoyed baking this simple yet stunning Rhubarb Ginger Upside Down Cake, you might also like to explore these other easy and delicious cake recipes:
- Blackberry Crumb Kuchen
- Fresh Peach Kuchen
- Molasses Skillet Cake
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