Well, it’s about time that I admit to you… I don’t really like pie! GASP! Yeah, my husband was disappointed about that too because me not liking something means I don’t make it often. I do like my blueberry pie (which Nick gets maybe twice a year) but then again, I am an ice cream girl so if given the option I’d go for some ice cream with hot fudge for sure. (As a kid, rather than eat pumpkin pie on Thanksgiving I would dish myself up some ice cream with chocolate syrup!)
So why am I telling you I don’t like pie? Because I picked up some rhubarb at the store and was going to make my mom’s rhubarb pie that my husband really likes, but then I realized I didn’t have enough rhubarb and I wasn’t going to eat more than a couple bites so I came up with this tasty Rhubarb Upside-down Coffee Cake that still has the yummy rhubarb pie filling but is part of a cake! Plus, it’s way easier to make than a pie! 🙂
My mom’s rhubarb pie recipe uses orange zest in it so I decided to bring that along in this coffee cake and it is amazing! It kind of makes it taste like there are strawberries in it. The orange is also just super pretty with the pink. Don’t ya think?!
Rhubarb Upside-Down Coffee Cake
- 2 cups rhubarb diced
- 1/3 cup sugar
- Zest of 1 orange
- 1 stick butter melted
- 1/4 cup sour cream
- 1 cup sugar
- 2 eggs beaten
- 1 cup flour
- Preheat oven to 350 degrees F.
- Grease a round 8-inch cake pan with shortening. Place a circle of wax paper in the bottom and grease it as well.
- Press rhubarb evenly into bottom of the pan. Sprinkle 1/3 cup sugar over rhubarb followed by the orange zest.
- In a large bowl, mix butter, sour cream and sugar together. Mix in eggs until smooth and then stir in flour until combined. Pour batter into pan.
- Bake for 35-40 minutes until toothpick comes out clean.
- Immediately loosen cake by running a knife along the sides of the pan. Remove cake by inverting pan over a plate or cake platter*. (If any rhubarb gets stuck to the pan quickly scrap it off and spread on the top of the cake.)
- Let the cake cool and then serve. (Garnish with more orange zest if desired.)