Pineapple Rhubarb Upside Down Cake

Pineapple Rhubarb Upside Down Cake
A delicious summer recipe for Pineapple Rhubarb Upsided Down Cake

This one is a twist on an oldie but goodie: Pineapple Rhubarb Upside Down Cake. Instead of a soaking the pineapple slices in caramel sauce, they blend perfectly with a Rhubarb Pineapple Compote. This is a great dessert for fans of tiki drinks and tropical getaways. When you bake this cake, your entire kitchen will smell like a tropical getaway and you’ll be tempted to eat the entire thing. If that happens, I will not judge you one bit. I love this cake so much that I made it four times ‘in the name of research’ and I may or may not have eaten all of them …

Pineapple Rhubarb Upside Down Cake

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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  • 2 ½ tablespoons freshly squeezed Lemon Juice
  • 1 cup of small, cubed Pineapple or crushed pineapple from a can
  • 1 ½ cups of Rhubarb, rinsed and sliced into 1/2-inch cubes
  • 1 cup of Granulated Sugar
  • 1 teaspoon of Cornsarch
  • 3-5 slices of cored Pineapple, 1/4" thick
  • 1 1/2 cups All-purpose Flour
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 2/3 cup Greek Yogurt


  1. Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes.
  2. Boil on high for 10-12 minutes until mixture is thickened and jammy. Set the compote aside and let cool a bit.
  3. Preheat oven to 350F/180C and butter a 9-inch cake pan. For an easy release of the cake later on, line the bottom of the pan with parchment paper.
  4. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  5. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 2-3 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl.
  6. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract and greek yogurt. On low speed, beat in the flour mixture in 3 additions, alternating it with the sour cream in 2 additions, starting and ending with the flour. Do not over mix.
  7. Place pineapple slices in the pan. Pour the Rhubarb Pineapple Compote evenly over the pineapples. Then pour the cake batter over the top and even it out with a rubber spatula.
  8. Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Let cool for exactly 10 minutes on a wire rack, then run a knife along the edges of the pan and invert onto a plate. Let the cake cool completely.
  9. Note: While the cake can be kept in the refrigerator for up to 3 days, it will not keep for very long.

Pineapple Rhubarb Upsided Down Cake by Butter & Type


In other news, I’ve got Sunday Candy by Donnie Trumpet & The Social Experiment on repeat. I love this music video.