Peach and Rhubarb Upside Down Cake

Peach and rhubarb upside-down cake is an irresistibly tasty dessert that combines tender cake with the juicy sweetness of ripe peaches and tangy, refreshing rhubarb.

Why should I make Peach and Rhubarb Upside Down Cake?

This dessert is a twist on the classic pineapple upside-down cake, showcasing flavours of seasonal fruits while providing a satisfying balance of textures and tastes.

Peaches are one of my favourite summer fruits, with their juicy flesh and sweet aroma. Whether yellow or white, peaches add a natural sweetness and colour to the cake. Their soft texture, once baked, complements the dense crumb of the cake beneath.

The bright pink stalks of rhubarb bring a tart flavour that contrasts beautifully with the sweetness of peaches. When baked, rhubarb softens and its sharpness mellows, and combines with the peaches to create a delicious combination of flavours.

What ingredients do I need to make Peach and Rhubarb Upside Down Cake?

Most of the ingredients you will need are common baking staples that you probably already have in your larder and refrigerator. Here is what you need:

• peaches
• rhubarb
• butter
• sugar
• vanilla extract
• eggs
• self-raising flour
• baking powder

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What kind of peaches should I use?

Choose firm peaches that are just ripe. It doesn’t matter if they are yellow peaches or white peaches. Freestone peaches come away from the stone (pit) more easily but if you can only get cling stone peaches then just make the best job you can cutting out the stone.

Can I use nectarines?

Yes, nectarines have many similarities to peaches. The main difference being that nectarines are smooth skinned rather than having a fuzzy skin. As the peaches are skinned for this recipe. You can use either peaches or nectarines.

Can I use canned peaches in the Peach and Rhubarb Upside Down Cake?

If you can’t get fresh peaches, then you can certainly use canned peaches. Just make sure you drain them and dry them off with kitchen paper.

What is rhubarb?

Rhubarb is actually a vegetable that is mainly served as a fruit. I know it seems strange but tomatoes are a fruit and we serve them as a vegetable, so it’s really not quite so strange after all!

Rhubarb is a hardy perennial plant that is easy to grow find out more about growing rhubarb from the Royal Horticultural Society. Rhubarb has edible pink, red, or pale green stems and large dark green leaves. You can safely compost rhubarb leaves but do not eat them as they are poisonous.

Rhubarb has a tart flavour and is really too sharp to eat raw, but combine it with sugar and other ingredients and it has a delicious tangy taste that is ideal in desserts.

What kind of sugar should I use for Peach and Rhubarb Upside Down Cake?

I use soft brown sugar to caramelise the fruit and also in the cake mix. The brown sugar gives a slight caramel flavour but it doesn’t overpower the flavour of the fruit.

What is vanilla extract?

Pure Vanilla Extract is made by soaking vanilla beans in alcohol. The liquid is then given time to age and mellow before bottling. Always check that you are buying pure vanilla extract and not anything that says imitation or vanilla flavouring.

Can I use vanilla bean paste?

Yes, vanilla bean paste contains pure vanilla including the seeds and will give a good flavour. Use the same quantity of vanilla bean paste as you would vanilla extract.

I don’t have self-raising flour, what can I substitute?

If you don’t have self-raising flour you can make it at home using plain (all-purpose flour) and baking powder. This recipe uses 125g (1 cup) self-raising flour therefore you need to add two teaspoons baking powder to 125 g (1 cup) plain (all-purpose) flour. This gives you self-raising flour, but you will still need to include the additional baking powder as listed in the recipe.

How do I take the skin off a peach?

Skin your peaches by placing them in a bowl of boiling water for 30 seconds, then lift out with a slotted spoon. Put the peaches into another bowl of cold or iced water then lift onto kitchen paper and you can slip the skins off easily. 

How should I store Peach and Rhubarb Upside Down Cake?

Ideally you should serve this cake on the day that it is made, however if you have some left over then the cake will keep in an air tight container, like a cake tin or a lidded plastic box, for one day.

It will keep in a sealed box in the the refrigerator for two to three days but bring it out and let it come to room temperature before serving.

Can I freeze Peach and Rhubarb Upside Down Cake?

I don’t recommend freezing this cake. There is a lot of moisture in the fruit and when it defrosts this will make the cake go very soggy.

Vegetarian

This recipe is suitable for a vegetarian diet.

Gluten Free

This recipe contains wheat flour and is not suitable for a GF diet.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Peach and Rhubarb Upside Down Cake?

Leave the Peach and Rhubarb Upside Down Cake to cool in the tin for 10 minutes then turn it onto a serving plate so the fruit is on the top. Serve warm or at room temperature for the best flavour.

Here are some ideal accompaniments to this delicious cake:

• Whipped cream
• Vanilla ice cream
• Greek yogurt
• Crème fraiche
• Easy Vanilla Custard Sauce

This cake also makes a delicious dessert or a sweet treat with tea or coffee.

More Peach Recipes

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A delicious dessert of roasted caramelised peaches with salted caramel ice cream, a salted caramel chocoalte sauce, cream and curnchy toppings.

Check out this recipe

Peach and Bramble Meringue Slice

A fruity sponge topped with crisp meringue and all baked in a simple roasting tin for ease of serving.

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Low Sugar Peach & Strawberry Jam

Peaches and strawberries combine to make a delicious taste of summer in a lower sugar jam.

Check out this recipe

More Rhubarb Recipes

I have a lot of recipes using rhubarb, why not check them out?

Peach and Rhubarb Upside Down Cake

Janice Pattie

The perfect dessert cake, it can be eaten as warm or cold as a dessert with cream, yogurt, custard or ice-cream. It's also great with a cup of tea or coffee.

4.84 from 6 votes

Print Recipe Pin Recipe BookmarkSaved!

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Baking, Dessert

Cuisine British

Servings 8

Calories 349 kcal

Ingredients

Topping

• 4 peaches or nectarines
• 1 large or two medium stalks of rhubarb thinly sliced
• 25 grams (½ cups) butter
• ½ teaspoon vanilla extract
• 100 grams (½ cups) soft brown sugar

Cake

• 125 grams (½ cups) softened butter
• 125 grams (½ cups) soft brown sugar
• 2 eggs beaten
• 125 grams (1 cup) self-raising flour
• 1 teaspoon baking powder

Instructions

 

For the topping

• Melt 25 g (½ cup) butter and mix with 100 g (½ cup) soft brown sugar. Grease the sides and line the base of a 20cm (8 in) round cake tin and spread the butter and sugar mixture in the base of the tin.
  
• Skin 4 peaches by placing in a bowl and covering with boiling water. .
  
• Leave for 30 seconds, then lift out the peaches with a slotted spoon, and the skin should slip off easily.
  
• Slice the peaches into even slices and place on the sugar mixture in a pleasing pattern.
  
• Wash 2 medium stalks of rhubarb and dry with kitchen paper. Finely slice the rhubarb and cover the peaches with the slices.
  
• Place the rhubarb slices in a single layer over the peaches.
  

For the cake

• Place 125 g (½ cup) softened butter, 125 g (½ cup) soft brown sugar, 2 eggs, 125 g (½ cup) self-raising flour and 1 tsp of baking powder into a bowl.
  
• Beat well with an electric mixer for about 2 minutes until well blended.
  
• Spoon the mixture over the peaches and rhubarb.
  
• Smooth the top.
  
• Bake at 160℃ fan/180℃/350 ℉ for 35 minutes. Test with a skewer, the cake is done when the skewer placed into the centre of the cake, comes out clean.
  
• Leave to cool in the tin for 10 minutes then invert the cake onto a serving plate and remove the parchment paper.
  
• Serve warm or at room temperature with extra sliced peaches and custard, whipped cream, Greek yogurt, or vanilla ice cream.
  

Notes

Serve as dessert with cream, custard or ice cream, or serve as a cake with tea or coffee. 

Nutrition

Calories: 349kcalCarbohydrates: 48gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 147mgPotassium: 197mgFiber: 2gSugar: 35gVitamin A: 779IUVitamin C: 4mgCalcium: 43mgIron: 1mg

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This recipe was first published on Farmersgirl Kitchen in June 2015.