Peach and Rhubarb Upside Down Cake is really moist and the perfect dessert cake. Eat it warm or cold as a dessert with cream, yogurt, custard or ice-cream. It is also just as nice as a slice of cake with a cup of tea or coffee.
How the recipe was created
This cake was created as a result of a glut of rhubarb and those peaches you buy to ripen at home and then they all ripen at once and you have to use them quickly before they get over-ripe!
What is rhubarb?
Rhubarb is a hardy perennial plant with pink, red or pale green stems that are most often used in desserts like crumbles and pies.
It has a tart flavour and is too sharp to eat raw, but combined with sugar and other ingredients it has a delicious tangy taste.
How do you grow rhubarb?
Rhubarb is grows from a crown. This is a thick rhizome that is planted just below the surface of the soil.
Rhubarb plants like lots of moisture and you need to mulch the plant to keep it from getting too dry.
When is rhubarb in season?
The best rhubarb is available in Spring. The earliest rhubarb you can buy is forced, this means it has been grown in the dark. Forced rhubarb has pale pink stems and is tender and sweet.
Rhubarb continues to grow throughout the summer but as the season progresses the stems become tougher.
My garden rhubarb
I have several well-established crowns of rhubarb in my garden. They have been in the garden for at least 50 years and pop up every year providing lots of delicious rhubarb stalks.
What if I can’t find any rhubarb?
What kind of peaches can I use?
You can use any peaches, you can also use nectarines, apricots or even plums. You can even use canned peaches, just make sure you drain them and dry them off with kitchen paper.
How do you skin a peach?
How to make Peach and Rhubarb Upside Down Cake
Melt the butter
Melt the butter and mix with the soft brown sugar. Grease a 20cm round cake tin and spread the butter and sugar mixture in the base of the tin.
Arrange the peaches and rhubarb in the base of the tin
Mix the cake ingredients
Place all the ingredients in a bowl and beat well with an electric mixer for about 2 minutes until well blended. Spoon the mixture over the peaches and rhubarb and smooth the top then bake for about 25 minutes until a skewer inserted in the cake comes out clean.
Leave to cool in the tin for 10 minutes then remove from the tin. Serve Peach and Rhubarb Upside Down Cake with cream, creme fraiche or Greek yogurt for a delicious dessert.
More Peach Recipes from Farmersgirl Kitchen
There are lots of different ways to combine peaches with other fruits like this delicious Peach and Blackberry Meringue Slice
If you are looking for a simple and delicious dessert then serve peaches with raspberries and ice cream in this Classic Peach Melba
A delicious combination of later summer fruits with an almond crumble topping Peach and Blackberry Almond Crumble
More Peach Dessert Recipes
- Peach Coffee Cake – Little Sunny Kitchen
- Peach and White Chocolate Cake – Tin and Thyme
- Peach, Marzipan and Amaretto Crumble – Casa Costello
- Peach and Ginger Compote – Natural Kitchen Adventures
More Rhubarb Cake Recipes
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Peach and Rhubarb Upside Down Cake
- 4 peaches or nectarines
- 1 large or two medium stalks of rhubarb thinly sliced
- 125 g butter
- 1/2 tsp vanilla extract
- 125 g soft brown sugar
- 125 g softened butter
- 125 g soft brown sugar
- 2 eggs beaten
- 125 g self-raising flour
- 1 tsp baking powder
For the topping
- Melt the butter and mix with the soft brown sugar. Grease a 20cm round cake tin and spread the butter and sugar mixture in the base of the tin.
- Skin the peaches by placing in a bowl and covering with boiling water, leave for 2 minutes, then lift them out and the skin should slip off easily. Slice the peaches into even slices and place on the sugar mixture in a pleasing pattern.
- Cover the peaches with the thinly sliced rhubarb.
For the cake
- Place all the ingredients in a bowl and beat well with an electric mixer for about 2 minutes until well blended.
- Spoon the mixture over the peaches and rhubarb and smooth the top.
- Bake at 190C/170C fan for 25 minutes or test with a skewer, the cake is done when the skewer, when placed into the centre of the cake, comes out clean.
- Leave to cool in the tin for 10 minutes then remove from the tin and either serve warm or cool on a cooling rack.