Upside down rhubarb rosemary lemon cake with crunchy bottom

Upside down rhubarb rosemary lemon cake with a crunchy bottom

inspired by Martha Stewart


My mom wanted to get rid of the rhubarb that grew in her garden, some kind of accidentally. I took it with pleasure, because I just saw that upside down rhubarb cake recipe from Martha Stewart. It really sounded so delicious and easy to make. So I decided to go for it as I knew this would be the last cake with rhubarb this year.

The baking and the photo shot were very spontaneous, but I am quite happy with the results.I hope you are, too. The rhubarb cake got very delicious and I will definitely bake it again, maybe with apples when fall is coming. I didn´t want to copy 1 to 1, so I changed it in some ways. I felt to add Rosemary and olive oil instead of butter. It was a good decision. Yummie.

I almost forgot to tell you about my new super practical new gadget for juicing lemons (or lime, oranges, etc.). My boss gave it to me and I love it. It is called Safti and I could use it for this recipe, because there is some lemon juice in it. You can see it on the pictures and here is the link for you. The site is in german but I am sure that you can get it somewhere else.

I hope you enjoy the photos and of course the recipe. Have fun trying it out.


Upside down rhubarb rosemary lemon cake with a crunchy bottom

Recipe for a 26 cm baking pan / makes 12 serves / cup recipe 

Preheat oven to 180º C and butter your baking pan.


Crunchy bottom

  • 4 tbsp butter (softened)
  • 1/2 cup flour
  • 1/2 cup sugar
  • coarse salt

The cake

  • 1 cup olive oil
  • 1 kg rhubarb (peeled and cutted into 5 cm long thin pieces)
  • 1 1/2 cup brown sugar
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • coarse salt
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp grounded rosemary
  • 3 eggs (medium size)
  • 1 cup sour cream


Crunchy bottom

  1.  In a bowl mix together (by hand) butter, flour, sugar and salt until crumbly and soft. Set aside.


  1. In a bowl mix the rhubarb with some sugar. Set aside.
  2. Mix flour, baking powder, baking soda, grounded rosemary & salt.
  3. Beat olive oil and brown sugar until well-combined and fluffy.
  4. Beat in lemon juice and zest and start adding each egg gradually.
  5. Now go on with folding in the flour mixture until everything is combined.
  6. Mix in the sour cream.
  7. Divide the sugared rhubarb evenly (or not) into the baking pan and cover with the batter.
  8. Top the cake with the crumble (evenly).
  9. Bake the cake for about 1 hour. Oil can leave the pan, so make sure to use something to cover (baking paper). After 1 hour check on your cake by entering a toothpick. Remove it when it comes out clean.  Mine was in the oven for more than one hour.
  10. Let cool completely before you turn it around.

Listo! Ready to enjoy.



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