Rhubarb Upside Down Cornmeal Cake

Serves: 8-10                        Preheat oven: 375


For the base:

¾ to 1 pound                   rhubarb, washed, trimmed, and cut into ½-inch pieces (may substitute other fruit, such as berries)

1 cup                                 sugar (may use less and may substitute part maple syrup or honey)

4 Tbsp                               unsalted butter

1 Tbsp                               lemon juice

2 tsp                                  vanilla extract

¼ tsp                                  salt


For the cake:

½ cup                                 unsalted butter, melted

2/3 cup                             sugar (may use less)

2 large                               eggs

1 cup                                 finely ground cornmeal

1 cup                                 all-purpose flour (may use more cornmeal than flour)
½ tsp                                  salt

½ tsp                                  baking soda

1 cup                                 buttermilk (may substitute yogurt or 1 Tbsp lemon juice or white vinegar plus 1 cup milk that you let stand for 5 minutes before using)


Make it:


  1. Combine the rhubarb, sugar, butter, lemon juice, vanilla, and salt in a 9-10-inch cast iron skillet (or any oven-proof skillet)
  2. Cook over medium heat, stirring occasionally, until the rhubarb is tender and begins to caramelize, about 8-10 minutes. Remove from heat



  1. In a large bowl, whisk together the melted butter and sugar. Beat in the eggs one at a time, and whisk until well combined
  2. In a separate medium bowl, mix the cornmeal, flour, salt, and baking soda
  3. Stir the flour mixture into the egg mixture slowly, then add the buttermilk and stir just until blended


Assemble and Bake:

  1. Spoon the batter on top of the cooked rhubarb and use a spatula to evenly spread the batter to the edges so that it’s well distributed in the pan
  2. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean
  3. To make it upside down: cool for just a few minutes and then invert onto a large plate or platter (otherwise, just slice it straight out of the pan)


Notes: This cake can be eaten any time of day! Try it for breakfast with some yogurt, or for dessert with whipped cream or vanilla ice cream. You can even enjoy it as a side to a savory main dish, such as a big grain/veggie salad or pork.


Back to the Blog

(206) 602-6845
2115 25th Ave S
Seattle, WA 98144

On the corner of 25th Ave S and S. Walker, next to the 2100 Building

Get Directions

© 2022 Green Plate Special