Divine Peach and Rhubarb Upside Down Cake

Oh, this Peach and Rhubarb Upside Down Cake is just pure magic! If you’re anything like me, you love those flavour combinations that just *sing*, and the sweet kiss of peaches with the sharp, tangy punch of rhubarb? It’s a match made in heaven, honestly. I first whipped this up on a whim after a trip to the local market, and seeing those gorgeous peaches and bright pink rhubarb stalks just inspired me. It’s become my go-to for a reason – it’s utterly comforting, a little bit sophisticated, and looks absolutely stunning when you flip it out. This Peach and Rhubarb Upside Down Cake really is the best of both worlds!

Why You’ll Love This Peach and Rhubarb Upside Down Cake

• It’s ridiculously easy to make – honestly, anyone can do it!
• The flavour combo is just divine: sweet peaches meet tangy rhubarb for a perfect balance.
• It looks gorgeous when flipped out; that caramelised fruit topping is a showstopper.
• Perfect for any occasion, whether it’s dessert after dinner or a treat with afternoon tea.
• The sponge is lovely and soft, soaking up all that gorgeous fruit juice.
• It’s wonderfully comforting but still feels fresh and light.

Ingredients for Your Peach and Rhubarb Upside Down Cake

Right then, for this gorgeous cake, we’re going to need a few bits for that lovely fruity base and then the simple ingredients for the actual cake sponge. Nothing too fancy, I promise!

• For the Fruit Topping:
• 4 ripe but firm peaches or nectarines (you want them to hold their shape!)
• 2 medium rhubarb stalks, finely sliced (about 5mm thick is perfect)
• 25 g butter
• 100 g soft brown sugar
• For the Cake Batter:
• 125 g butter, softened (make sure it’s nice and squishy!)
• 125 g soft brown sugar
• 2 large eggs, beaten
• 125 g self-raising flour
• 1 tsp baking powder

Step-by-Step Guide to Making Your Peach and Rhubarb Upside Down Cake

Don’t you worry, making this beautiful cake is a doddle! Just follow these steps and you’ll have a gorgeous bake in no time. Trust me, the little bit of effort is so worth it.

Step 1: Right, first things first, get your oven preheating to 180°C (or 160°C if you’re using a fan oven). Then, grab a 20 cm round cake tin – the loose-bottomed ones are brilliant for upside-down cakes as it makes turning them out a breeze. Grease it well and then pop a circle of baking parchment right on the base. This stops anything from sticking like glue!

Step 2: Now for that gorgeous caramel topping. Melt 25g of butter in a little saucepan, then stir in 100g of soft brown sugar until it’s all combined into a lovely syrupy mixture. Spread this evenly all over the bottom of your prepared cake tin. Make sure it’s pretty consistent so you get a nice even caramelisation on your fruit.

Step 3: To get those peach skins off easily, place your ripe peaches (or nectarines) into a heatproof bowl. Carefully pour boiling water over them, just enough to cover. Leave them there for about 30 seconds – you’ll see the skins start to loosen right up! Then, carefully lift them out and the skins should just peel away. Easy peasy! If you fancy learning more about preserving peaches, check out this great guide on canning peaches.

Step 4: Once peeled, slice your peaches into nice, even wedges. Arrange these wedges over the sugary caramel mixture in the tin. Go for a pretty pattern here – a circle of wedges all around the edge and then maybe some in the middle. Take a moment to make it look lovely; it’s going to be the top of your cake after all!

Step 5: Next, scatter your finely sliced rhubarb over the top of the peaches. Try to get a nice, single layer of rhubarb so it bakes through nicely. This layer is going to add that lovely tartness to cut through the sweet peaches and caramel.

Step 6: Time to make the cake batter! In a large bowl, get your 125g of softened butter and 125g of soft brown sugar. Beat them together until you have a lovely, creamy mixture. A hand mixer makes this super quick, but a good old wooden spoon and some elbow grease works just as well!

Step 7: Gradually add your 2 beaten eggs to the butter and sugar mixture. Don’t just plonk them all in at once, mind you! Add a little bit at a time and mix well in between each addition. This helps to make sure the batter doesn’t curdle.

Step 8: Now, gently fold in your 125g of self-raising flour and 1 tsp of baking powder. Do this carefully until you’ve got a smooth, lovely batter. You don’t want to overmix it at this stage; just make sure there are no dry bits of flour lurking.

Step 9: Spoon this cake batter gently over the fruit and rhubarb layer in your tin. Use a spatula to carefully level the top, making sure you cover all the fruit right to the edges. You want a nice, even layer for the cake to rise into.

Step 10: Pop the tin into your preheated oven and bake for about 35 minutes. You’ll know it’s done when it’s golden brown on top and a skewer poked right into the centre of the cake (avoiding the fruit layer!) comes out clean. Perfect!

Step 11: Once it’s baked, take the cake out of the oven and let it cool in the tin for about 10 minutes. Don’t leave it too long, or the caramel will harden and stick! Then, carefully invert it onto your serving plate. You might need to give the tin a little wiggle or tap the base. If any fruit bits stick, just gently pop them back into place.

Step 12: This cake is absolutely divine served warm, either on its own or with a lovely dollop of Greek yogurt or a scoop of creamy vanilla ice cream. It’s just the perfect end to a meal or a lovely treat with a cuppa.

Serving Suggestions for Your Peach and Rhubarb Upside Down Cake

This cake is pretty special on its own, but here are a few ways to make it even more of a treat. Honestly, they all just bring out the best in that lovely fruit and cake combo.

A dollop of Greek Yogurt: This is my absolute favourite! The cool, creamy tang of Greek yogurt cuts through the sweetness of the caramelised fruit and the rich cake perfectly. It’s so refreshing.

A scoop of Vanilla Ice Cream: You can’t go wrong with classic vanilla ice cream, can you? As the warm cake melts into the cold ice cream, it’s just pure comfort. So simple, yet so delicious.

A drizzle of Double Cream: For a bit more indulgence, a generous drizzle of thick double cream takes this cake to another level. It mellows out the sharpness of the rhubarb beautifully.

Cottage Cheese Pancakes: And if you’re looking for something a bit different, but still with that lovely comforting feel, my cottage cheese pancakes could be a fun, slightly healthier, twist. They soak up the juices wonderfully!

Storing and Reheating Your Peach and Rhubarb Upside Down Cake

Now, if by some miracle you have any of this glorious Peach and Rhubarb Upside Down Cake left over (good on you for having such restraint!), storing it is super simple. Once it’s completely cooled down, pop it into an airtight container. It’ll keep beautifully in the fridge for about 3 to 4 days. Honestly, it’s still delicious cold, but if you fancy it warm, here’s the trick:

For reheating, I’d pop a slice back onto a baking tray in a medium oven (around 160°C) for about 5-8 minutes. This warms it through and gets that lovely caramel topping all gooey again without making the cake soggy. You *could* microwave it, but honestly, it never quite hits the same – the oven is definitely the best way to revive its lovely texture. It makes for a fantastic quick dessert even when it’s not freshly baked!

Frequently Asked Questions About Peach and Rhubarb Upside Down Cake

Got questions about this lovely Peach and Rhubarb Upside Down Cake? Don’t you worry, I’ve got you covered. It’s a straightforward bake, but sometimes little things can pop up.

Can I use a different fruit in this upside-down cake?

Absolutely! While peaches and rhubarb are a dream team, this cake is pretty forgiving. Apples or pears would work wonderfully, just slice them a bit thicker. Berries like raspberries or even plums could also be lovely alternatives, though they might be a bit softer so keep an eye on them during baking.

My cake stuck to the tin! What went wrong?

Oh, that’s a classic upside-down cake mishap! The most common culprit is not letting it cool for just the right amount of time. Don’t leave it too long, or the caramel sets hard, but don’t try to flip it straight out either! Leaving it for about 10 minutes to cool in the tin is usually the sweet spot. Also, make sure your tin is well-greased and lined properly with baking parchment. Sometimes a gentle wiggle of the tin or a tap on the base helps release it too.

Is this cake suitable for a special occasion, like afternoon tea?

Oh, without a doubt! This Peach and Rhubarb Upside Down Cake looks absolutely stunning when it’s turned out, with that glistening fruit topping. It’s perfect for a nice afternoon tea, maybe alongside some classic scones or a simple Victoria sponge. If you’re looking for more classic baking inspiration, you might enjoy my guide to perfect scones or a lovely Victoria sponge. It feels a bit fancy but is just so easy to make, which is always a win!

Before You Go

I really hope you give this Peach and Rhubarb Upside Down Cake a go this week! It’s such a special bake, and I’m positive you’ll absolutely love it. Let me know how you get on in the comments below, I’d love to hear all about it! And why not pin it for later? You can find us over on Pinterest for loads more tasty ideas!

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