Heavenly Jamie Oliver Rhubarb Upside Down Cake Recipe

Check out the world of rhubarb upside down cake, a dessert that turns ordinary ingredients into extraordinary magic.

Luscious pink stalks dance beneath a golden, caramelized surface, creating a symphony of sweet and tangy flavors.

Soft almonds and zesty citrus whisper hints of complexity in every tender crumb.

This rustic marvel transforms humble kitchen staples into a showstopping centerpiece that sparks conversation.

With minimal effort, you can craft a dessert that looks like it emerged from a professional bakery.

Each forkful promises a delightful journey through seasonal comfort and culinary creativity.

Prepare to enchant everyone at the table with this irresistible treat.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 362 kcal

Servings: 8

Ingredients Used in Jamie Oliver Rhubarb Upside Down Cake

• Rhubarb: Choose vibrant, firm stalks with no blemishes for the freshest flavor.
• Ginger Syrup: Look for a rich, aromatic syrup that adds a warm, spicy kick to the cake.

• Orange Zest: Select plump, bright oranges with smooth skin for maximum citrusy essence.
• Sugar: Opt for fine granulated sugar for smooth blending and even sweetness.
• Flour: Use all-purpose flour for a tender, light cake texture.
• Baking Powder: Ensure it's fresh to guarantee proper rising and fluffy results.
• Ground Almonds: Choose finely ground almonds for a rich, nutty undertone.
• Eggs: Select fresh, room-temperature eggs for better incorporation.
• Yogurt: Pick a thick, creamy yogurt to add moisture and tang.
• Neutral Oil: Use light olive or sunflower oil for a delicate, smooth consistency.
• Sea Salt: A pinch of high-quality sea salt enhances all the other flavors.

• Orange: Choose juicy, ripe oranges for a vibrant, fresh syrup.
• Sugar: Use white sugar to create a clear, glossy finishing syrup.

What You’ll Need for Jamie Oliver Rhubarb Cake

• Large Mixing Bowl: Perfect for combining all cake ingredients smoothly.
• Whisk: Essential for blending batter until silky and lump-free.
• 23 cm Spring-form Round Cake Tin: Ideal for creating beautiful, easy-release cakes.
• Baking Paper: Helps prevent sticking and ensures easy cake removal.
• Small Saucepan: Great for preparing the orange syrup.
• Knife: Useful for checking cake doneness and slicing.
• Grater: Helps zest the orange precisely.
• Measuring Cups/Spoons: Ensures accurate ingredient quantities.
• Plate: Needed for flipping the cake during final preparation.

Jamie Oliver Rhubarb Upside Down Cake Instructions

• Prep Your Baking Space

Warm up your oven to 170°C and line a springform pan with parchment paper, creating a cozy home for your rhubarb cake adventure.

• Craft Rhubarb Foundation

Splash ginger syrup across the pan’s bottom, then artfully arrange rhubarb pieces in a beautiful overlapping pattern that covers the entire surface.

• Mix Magical Cake Batter

Grab a large mixing bowl and whirl together zesty orange notes, sweet sugar, nutty ground almonds, soft yogurt, and a splash of oil until the mixture transforms into a silky smooth blend that promises deliciousness.

• Bake With Love

Pour the batter gently over the rhubarb, letting it settle naturally. Slide the pan into the oven and bake for about 50 minutes, watching for a golden-brown top and checking with a knife that comes out clean.

• Create Citrusy Drizzle

While the cake cools, squeeze fresh orange juice into a small pot. Add a sprinkle of sugar and simmer until the liquid becomes a glossy, rich syrup that will make your taste buds dance.

• Unveil And Finish

Carefully flip the cake onto a serving plate, peeling away the baking paper to reveal the stunning rhubarb layer. Drizzle the vibrant orange syrup across the top, letting it cascade down the sides.

• Savor The Moment

Let the cake cool just enough to slice. For an extra touch of indulgence, add a generous dollop of creamy Greek yogurt and enjoy every single bite of your homemade masterpiece.

Tips for Jamie Oliver Rhubarb Cake Perfection

• Boost Rhubarb Cake Success: Expert Cooking Tips
• Customize Rhubarb Selection: Choose fresh, crisp rhubarb stalks with bright colors and firm texture. Younger stalks tend to be more tender and less stringy, creating a smoother cake experience.
• Perfect Moisture Balance: Mix yogurt and oil carefully to ensure a moist, tender crumb. Avoid overmixing the batter, which can lead to tough, dense cake texture.
• Temperature Control Technique: Let ingredients reach room temperature before mixing to help them blend smoothly. Cold eggs and yogurt can create uneven batter consistency.
• Syrup Enhancement Hack: Experiment with different citrus juices like lemon or mandarin instead of orange for unique flavor profiles. Adjust sugar levels to match fruit's natural sweetness.

Ways to Present Jamie Oliver Rhubarb Upside Down Cake

• Serve with Creamy Companions
• Pair the rhubarb cake with a generous dollop of thick Greek yogurt or a scoop of vanilla ice cream. The cool, smooth texture complements the cake's warm, tangy flavors perfectly.
• Afternoon Tea Delight
• Slice this cake into elegant wedges and arrange on a beautiful serving platter for a stunning afternoon tea centerpiece. Brew a pot of Earl Grey tea to enhance the citrusy undertones of the dessert.
• Weekend Brunch Star
• Transform this rhubarb cake into a show-stopping brunch dessert by adding a light dusting of powdered sugar. Serve alongside fresh berries and a strong cappuccino for a delightful weekend treat.
• Garnish with Zest
• Sprinkle some fresh orange zest or chopped candied ginger on top of each slice to add an extra layer of bright, aromatic flavor that elevates the cake's natural sweetness.

Storing Jamie Oliver Rhubarb Upside Down Cake

• Storage Solutions: Keep the rhubarb cake wrapped tightly in plastic film or stored in an airtight container at room temperature for 2-3 days. Refrigeration extends its freshness up to 5 days, maintaining optimal taste and texture.
• Freezing Strategy: Slice the cake before freezing to make thawing easier. Wrap individual portions in freezer-safe wrap, then place in a sealed container. Frozen cake remains delicious for 2-3 months when properly stored.
• Reheating Recommendations: Warm individual slices in the microwave for 15-20 seconds to restore softness. Alternatively, let the cake sit at room temperature for 30 minutes before serving to bring back its original tender crumb.
• Make-Ahead Magic: Prepare the cake one day in advance to allow flavors to develop and meld together. Store at room temperature, covered with a clean kitchen towel to prevent moisture loss and maintain its delightful texture.

Mouthwatering Jamie Oliver Rhubarb Upside Down Cake Recipe

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4.8 from 19 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Rhubarb upside down cake by Jamie Oliver brings sweetness and tang to dessert lovers. British culinary magic combines seasonal produce with classic baking technique for a memorable treat you’ll savor to the last crumb.

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Ingredients

Scale 1x2x3x

• 400 g (14.1 oz) forced pink rhubarb
• 3 large eggs
• 180 g (6.3 oz) Greek yogurt, plus extra for serving
• 100 g (3.5 oz) ground almonds
• 180 g (6.3 oz) self-raising flour
• 180 g (6.3 oz) caster sugar, plus 1 tbsp
• ½ tsp baking powder
• 3 tbsps ginger preserve
• 1 orange
• olive or sunflower oil

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Instructions

1. Preparation Setup: Configure oven to 170°C (338°F), gas mark 3, with fan setting at 150°C (302°F). Line a 23-centimeter deep spring-form round cake tin completely with baking parchment.
2. Rhubarb Arrangement: Spread ginger syrup across the pan’s base. Create an elegant, overlapping layer of rhubarb slices, varying their lengths to cover the entire surface.
3. Batter Creation: Combine orange zest, granulated sugar, all-purpose flour, baking powder, ground almonds, whole eggs, plain yogurt, vegetable oil, and sea salt in a large mixing bowl. Whisk ingredients until achieving a smooth, homogeneous mixture.
4. Baking Process: Pour batter evenly over the rhubarb layer, maintaining the initial arrangement. Transfer to preheated oven and bake for 45-60 minutes until golden-brown. Verify doneness by inserting a clean knife into the center – it should come out clean.
5. Cooling and Resting: Remove from oven and let the cake rest in the tin for 10 minutes to set and cool slightly. Meanwhile, prepare the citrus glaze by simmering fresh orange juice and sugar in a small saucepan until it reduces to a glossy, thickened syrup.
6. Presentation and Finishing: Carefully invert the cake onto a serving plate, removing the baking parchment to reveal the rhubarb pattern. Generously drizzle the orange syrup over the warm cake, allowing it to penetrate the layers. Allow to cool for an additional 15-20 minutes before serving. Optional: Accompany with a dollop of Greek yogurt for extra indulgence.

Notes

• Prep Surface Strategy: Create an even, attractive rhubarb base by slicing stalks in varied lengths and overlapping them carefully to ensure complete pan coverage.
• Temperature Precision: Use exact oven settings (170°C/338°F) and consider fan options to guarantee consistent cake texture and prevent uneven baking.
• Moisture Check Technique: Test cake doneness by inserting a clean knife into the center – no raw batter means perfect baking, indicating a fully cooked interior.
• Cooling Sequence: Allow cake to rest inside the tin for 10 minutes after baking, then carefully invert onto a serving plate to maintain the delicate rhubarb design and prevent structural collapse.

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

Nutrition

• Serving Size: 8
• Calories: 362
• Sugar: 34 g
• Sodium: 100 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 93 mg