Easy Jamie Oliver Rhubarb Upside Down Cake Recipe – So Sweet

Rhubarb upside down cake represents a stunning dessert that transforms humble ingredients into something magical.

Sweet-tart rhubarb creates a gorgeous caramelized layer that promises pure culinary excitement.

Vibrant pink stalks nestle into a buttery base, creating visual drama and intense flavor complexity.

Home bakers will adore how simple techniques can produce such an impressive result.

The combination of ground almonds and citrus notes adds unexpected depth to this classic treat.

Each slice tells a story of seasonal celebration and rustic elegance.

Baking this cake connects you to traditional comfort with a modern twist: get ready to wow your friends and family.

Tips for a Moist Rhubarb Cake

• Slice Strategically: Cut rhubarb pieces to match your skillet's diameter, ensuring perfect coverage and professional-looking presentation.
• Preserve Vibrancy: Choose forced pink rhubarb for stunning color and delicate sweetness that elevates the entire dessert.
• Dry with Care: Gently pat rhubarb with paper towels to remove excess moisture, preventing soggy cake texture.
• Blend Delicately: Mix batter minimally to keep the cake light, fluffy, and tender – overmixing creates dense, tough results.
• Spice Wisely: Use ginger preserve as a subtle flavor enhancer, adding warmth without overwhelming the rhubarb's natural taste.

Store Rhubarb Upside Down Cake with Care

• Countertop Haven: Slide your cake under a cake dome or loosely tent with foil, keeping it at room temperature for 48 hours. Moisture stays locked in, preserving that delectable softness you worked hard to create.
• Freezer Protection: Portion individual slices into freezer-safe bags, removing excess air to prevent freezer burn. Stack neatly to maximize space, ensuring each slice remains perfect for future enjoyment up to three months later.
• Refrigeration Strategy: Seal the cake in an airtight container lined with parchment paper, which prevents sticking and maintains the cake's delicate texture. Consume within 4-5 days for optimal taste and freshness, allowing the flavors to mellow gently.

Flavor Variations for Rhubarb Cake

• Strawberry Sensation: Replace rhubarb with fresh strawberries, maintaining the same layering technique. Boost flavor by adding a splash of vanilla extract to the cake batter.
• Citrus Fusion: Swap orange zest and juice with lemon or lime for a brighter, tangier profile. Incorporate lemon zest into the cake batter and create a matching citrus syrup.
• Nutty Crunch: Enhance the almond ground component by sprinkling chopped pistachios or toasted almonds on top of the cake before serving. Mix some crushed nuts directly into the cake batter for extra texture.
• Spiced Warmth: Introduce ground cinnamon or cardamom to the cake mixture for a subtle warming note. Consider adding a pinch of ginger powder to complement the existing ginger syrup and create a more complex flavor profile.

A Sweet Wrap-Up for Rhubarb Upside Down Cake

Jamie Oliver’s rhubarb upside down cake transforms seasonal ingredients into pure culinary magic.

Rhubarb’s tartness dances with sweet orange zest, creating symphonic flavor profiles.

Delicate almond notes whisper through each tender crumb.

Mediterranean-inspired ingredients blend seamlessly in this delightful dessert.

Ginger syrup adds unexpected complexity and depth to classic cake techniques.

Drizzled orange syrup elevates each slice from simple to spectacular – so snap those food pics, share this recipe with hungry friends, and let baking inspiration flow.

Bon appétit!

Why Jamie Oliver’s Rhubarb Upside Down Cake Delights

• Bake a Rustic Flavor Sensation: Discover a delightful cake that combines tangy rhubarb with sweet orange zest, creating a complex and vibrant taste profile that dances on your taste buds.
• Embrace Effortless Baking Magic: This recipe offers a simple yet impressive method that transforms basic ingredients into a stunning dessert, perfect for bakers of all skill levels with minimal technique required.
• Celebrate Seasonal Comfort: Enjoy a warm, moist cake that captures the essence of spring, bringing together fresh rhubarb and bright citrus notes in a single, comforting slice that feels like a warm hug from the kitchen.

Ingredients for a Tangy Rhubarb Cake

• Rhubarb: Tart and vibrant base ingredient, choose firm and bright pink stalks for best flavor.
• Orange: Provides bright zest and juice for added citrusy notes, select ripe and fragrant fruit.

• All-Purpose Flour: Provides structure to the cake, standard kitchen staple.
• Ground Almonds: Adds rich nuttiness and tender texture to the cake.
• Sugar: Sweetens the cake and helps with caramelization, regular white sugar works best.
• Baking Powder: Helps cake rise and become light and fluffy.
• Sea Salt: Enhances overall flavor and balances sweetness.

• Eggs: Binds ingredients and provides moisture to the cake.
• Yogurt: Adds tangy flavor and helps create a tender crumb, Greek or plain yogurt suitable.
• Neutral Oil: Olive or Sunflower Oil, keeps cake moist and tender.
• Ginger Syrup: Adds subtle warmth and sweetness to the base.
• Greek Yogurt (Optional): Serves as a creamy accompaniment when serving.

How to Bake Jamie Oliver’s Upside Down Cake

Step 1: Prepare The Oven And Baking Tin

Preheat the oven to 170°C (338°F), gas mark 3, fan 150°C (302°F). Line a 23 cm deep spring-form round cake tin with baking paper around the edges.

Step 2: Create Rhubarb Base

Drizzle ginger syrup across the bottom of the cake pan. Chop rhubarb into varied lengths to fit the pan’s bottom. Layer the rhubarb pieces in a single, overlapping arrangement.

Step 3: Mix Cake Batter

• Orange zest
• Sugar
• Flour
• Baking powder
• Ground almonds
• Eggs
• Yogurt
• Neutral oil (olive or sunflower)
• Pinch of sea salt

Combine all ingredients in a large bowl. Whisk until the mixture becomes smooth and fully incorporated. Gently pour the batter over the rhubarb layer.

Step 4: Bake The Cake

Place the cake in the preheated oven. Bake for 45-60 minutes until golden brown. Check doneness by inserting a knife into the center – it should come out clean. Remove from oven and let cool in the tin for 10 minutes. Carefully remove from the tin.

Step 5: Prepare Orange Syrup

Squeeze juice from 1 orange into a small saucepan. Add of sugar. Heat over low to medium heat. Stir until sugar dissolves completely. Continue cooking until the mixture thickens and becomes syrupy.

Step 6: Flip And Finish The Cake

Place an inverted plate on top of the cake. Carefully flip the cake, removing the baking paper. Drizzle the prepared orange syrup over the top.

Step 7: Serve And Enjoy

Allow the cake to cool slightly before slicing. Optional: Serve with a dollop of Greek yogurt for extra richness.

Jamie Oliver Rhubarb Upside Down Cake Recipe

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4.8 from 29 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Jamie Oliver’s Rhubarb Upside Down Cake delivers a perfect balance of sweet and tart flavors from classic British baking. Seasonal rhubarb creates a caramelized topping that nestles beautifully into a moist, buttery cake base for an irresistible dessert you won’t want to miss.

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Ingredients

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Main Ingredients:

• 400 grams (14.1 ounces) forced pink rhubarb
• 3 large eggs
• 180 grams (6.3 ounces) Greek yogurt, plus extra for serving
• 100 grams (3.5 ounces) ground almonds

Dry Ingredients:

• 180 grams (6.3 ounces) self-raising flour
• 180 grams (6.3 ounces) caster sugar, plus 1 tablespoon
• ½ teaspoon baking powder

Flavoring and Fat:

• 3 tablespoons ginger preserve
• 1 orange
• olive or sunflower oil

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Instructions

1. Preheat the oven to 170°C (338°F) or gas mark 3, with fan setting at 150°C (302°F). Line a 23-centimeter (9-inch) deep spring-form round cake tin with baking parchment, ensuring complete coverage of the edges.
2. Drizzle ginger syrup across the bottom of the cake pan. Slice rhubarb into varied lengths that will elegantly cover the pan’s base, arranging them in a single, overlapping layer.
3. Grate orange zest directly into a large mixing bowl. Add granulated sugar, all-purpose flour, baking powder, ground almonds, whole eggs, plain yogurt, neutral vegetable oil, and a delicate pinch of sea salt. Whisk the ingredients thoroughly until the batter achieves a smooth, uniform consistency.
4. Gently pour the prepared batter over the meticulously arranged rhubarb, ensuring an even distribution without disturbing the initial arrangement.
5. Transfer the cake to the preheated oven and bake for 45-60 minutes. Monitor the surface, looking for a golden-brown color, and test for doneness by inserting a clean knife into the center – it should emerge without any raw batter clinging to it.
6. Once baked, remove from the oven and allow the cake to rest inside the tin for 10 minutes, enabling it to set and cool slightly.
7. For the citrus glaze, squeeze fresh orange juice into a small saucepan. Incorporate granulated sugar and simmer over low to medium heat, stirring until the sugar dissolves completely.
8. Continue cooking the syrup, letting it bubble gently until it thickens and develops a glossy, slightly reduced consistency.
9. Carefully invert the cake onto a serving plate by placing a plate over the tin and swiftly turning it upside down. Gently remove the baking parchment to reveal the rhubarb pattern.
10. Drizzle the prepared orange syrup generously over the warm cake, allowing it to seep into the layers.
11. Let the cake cool for an additional 15-20 minutes before slicing. Optionally, serve with a dollop of creamy Greek yogurt for additional richness.

Notes

• Rhubarb selection matters most for this dessert’s success, with forced pink varieties bringing exceptional color and tender sweetness.
• Slicing technique determines cake texture, so aim for consistent 1/2-inch rhubarb pieces to ensure even baking and beautiful presentation.
• Moisture management is critical; thoroughly pat rhubarb dry to prevent soggy cake bottom and maintain ideal crumb structure.
• Gentle mixing preserves batter’s delicate air pockets, creating a lighter, more tender cake with soft, pillowy consistency.
• Ginger preserve adds subtle warmth, balancing rhubarb’s tartness without overwhelming the cake’s delicate flavor profile.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 220 kcal
• Sugar: 16 g
• Sodium: 30 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg