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Upside‑Down Rhubarb Cake

Recipe from Raiza Costa, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 25 October 2026.

30 minutes to prep, 45 to cook. A bright pink upside‑down rhubarb cake that celebrates spring with tender rhubarb, a buttery almond crumble, and a hint of orange. The yogurt and baking soda keep the crumb moist and fluffy, while the caramelized rhubarb topping adds a sweet‑tart finish, perfect for brunch or dessert.

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Upside‑Down Rhubarb Cake by Raiza Costa, a frame from the YouTube video

Method

  1. Trim a pound of rhubarb, cut each stalk lengthwise, and place the pieces in a bowl with 3/4 cup sugar; let sit for 5 minutes to release juice.

  2. Prepare the crumble topping: combine 1/4 cup light brown sugar, 1/2 cup brown almonds, and 2 tbsp cold butter; rub together with fingertips until a crumbly mixture forms.

  3. In a separate bowl, whisk together 1.5 cup flour, 1/2 tsp baking soda, and a pinch of salt; set aside.

  4. Cream 150 g room‑temperature butter with 1 cup granulated sugar until light and fluffy.

  5. Add eggs one at a time, mixing well after each addition.

  6. Stir in orange zest and orange juice for flavor.

  7. Gradually add the flour mixture, alternating with 1 cup yogurt, mixing just until incorporated.

  8. Fold the prepared rhubarb (with its released juice) into the batter.

  9. Pour the batter into a greased 9‑inch pan, spreading the crumble topping evenly over the surface.

  10. Bake in a pre‑heated 350°F oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.

  11. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.

Tips while you cook

Let rhubarb release juice
After tossing rhubarb with sugar, let it sit for 5 minutes before folding into the batter.
Use room‑temperature butter for creaming
Ensure the butter is at room temperature before creaming with sugar for a light, fluffy mixture.
Alternate dry and wet additions
Add the flour mixture and yogurt alternately, mixing just until incorporated.
Cool before inverting
Allow the cake to cool in the pan for 10 minutes before turning it out.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Raiza Costa made this.

The recipe comes from Raiza Costa’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Raiza Costa and want this changed? Email [email protected].

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