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Sliuce of Peach and Rhubarb Updside Down Cake

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.
4.67 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Course Baking, Dessert
Cuisine British
Servings 8
Calories 449 kcal



  • 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.


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


Calories: 449kcalCarbohydrates: 50gProtein: 4gFat: 27gSaturated Fat: 16gCholesterol: 108mgSodium: 240mgPotassium: 255mgFiber: 2gSugar: 38gVitamin A: 1091IUVitamin C: 5mgCalcium: 53mgIron: 1mg