Rhubarb and Anise Upside Down Cake

Rhubarb and Anise Upside Down Cake

There’s something very comforting about upside down cakes. Maybe it’s their rustic appearance, homey simplicity, or a possibility to eat them warm, almost right from the oven. There’s probably a thousand of variations on this theme. And I find most of them being quite good; yes, even the one with canned pineapple rings on the top (ok, I, myself, always use fresh ones). Sometimes, though, these cakes can be a bit too sweet. Well, this is not the case with the rhubarb – it’s sour enough to balance the brown sugar sweetness perfectly. As for anise, it goes miraculously well with the rhubarb. And even if you are not very fond of the licorice flavor, as I am, still – give it a try. The anise flavor is very subtle here, it just leaves you puzzled about what is in this cake.

Rhubarb and Anise Upside Down Cake

Makes one 10-inch round cake, about 12 servings

For the topping:

  • 1/2 stick (1/4 cup, 4 tbsp) unsalted butter
  • 3/4 cup plus 2 tablespoons packed light brown sugar
  • about 1 1/2 pounds trimmed rhubarb

For the cake:

  • 1 teaspoon anise seeds
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup well-shaken buttermilk
  • 1/4 cup milk


Center an oven rack and preheat the oven to 350F.

In a well-seasoned 10-inch cast-iron skillet melt the butter over moderate heat until the foam subsides and reduce the heat to low. Sprinkle the brown sugar evenly over the bottom of the skillet and heat, undisturbed, 3 minutes (not all brown sugar will be melted). Remove the skillet from the heat. Cut enough rhubarb crosswise into 1-inch pieces and decoratively arrange, flat sides down, in a one layer over the brown sugar.

With a mortar and pestle or in an electric coffee/spice grinder finely grind anise seeds. Into a bowl sift together the anise, flour, baking powder, baking soda, and salt.

In a measuring cup, combine the buttermilk and milk together. Set aside.

With an electric mixer in a large bowl beat together the butter and sugar until light and fluffy and beat in the vanilla. Add the eggs 1 at a time, beating well after each addition. With the mixer on low speed add the flour mixture alternately in batches with the buttermilk and milk, beginning and ending with the flour mixture and beating until just combined (do not overbeat). Spoon the batter over the rhubarb in the skillet, spreading evenly without disturbing the rhubarb, and bake the cake until golden, about 45 minutes, or until a tester comes out clean. Cool the cake in the skillet on a rack for 15 minutes.

Run a thin knife around the edge of the skillet and invert a plate over the skillet. Wearing the oven mittens and keeping the plate and skillet firmly pressed together, invert the cake onto the plate. Carefully remove the skillet and let the cake cool on the plate on the rack. Serve the cake warm or at room temperature. My favorite way to serve the cake – warm, with a generous scoop of vanilla ice cream. Enjoy.

Rhubarb and Anise Upside Down Cake Slice

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

12 Responses to “Rhubarb and Anise Upside Down Cake”

  1. What a nice photo the one with the icecream… since I met this blog I can’t stop coming back.

  2. Ooh, rhubarb is everywhere these days I see. I may have to think of something to do with it myself…

  3. who knew ol’ rhubarb could be so darn picturesque? that’s a gorgeous cake, and i’ll bet it’s pretty easy on the taste buds, too. :)

  4. Oh, this looks out of this world, great photos. I will most certainly be giving this a try next week when I my daughter arrives with a suitcase full of home grown rhubarb from Alaska.

  5. Thank you, everybody, for your nice comments!

    Kim, a whole suitcase of rhubarb! You will be very busy! The good thing is it freezes well. During winter I bake the same cake using the frozen rhubarb, no need to defrost it before baking.

  6. This look really good. I just bought some rhubarb and was wondering what I was going to do with it.:)

  7. Ivy, thank you. I’ll be very glad if you give it a try :)

  8. I love rhubarb cakes! Usually make either a tatin or a variation on a puff base – either with strawberries or streusel or cream cheese. Today it’s with streusel and sliced almonds. And since I’ve got about half a kilo rhubarb left I’m going to give your recipe a try :)

  9. Svetlana, we share this love :) Your rhubarb cakes sound mouthwatering. Almond streusel, or any nut crumble, is always such a wonderful addition to any dessert.
    I hope you’ll like this recipe :)

  10. Great recipe! Tastes as good as it looks.
    I usually fill some ovenware with at bunch of 2-3 cm. pieces of cut rhubarb, covering it with light muscovado sugar and a couple of vanilla pods. Depending on the size of the ovenware give it 40-50 min. at 200° Cel. Do not stir it, due to the fibers. Let it cool off the night over in the fridge.
    Serve it cold with some crusted, good macaroons and a nice homemade whipped cream (of vanilla ice, if you prefer). Enjoy!

    - And keep up the good work on this blog B-)

    Greetings from Denmark

  11. I’m always on the lookout for rhubarb recipes. This one is truly inspired! I made a half-recipe in a 7″ cake pan as a 43rd wedding anniversary treat for my husband and myself today. Delicious! Thank you!

  12. Allan, CJ, thank you for your comments! I’m glad you liked the cake!

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!

Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets

The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014