Rhubarb-Ricotta Upside Down Cake with Honey Whipped Cream

If the photo doesn't convince you, we don't know what to tell you.

Think tart, sweet, and earthy, all in one questionably-good-for-you slice.

For this recipe, you’ll need a 9-inch springform cake pan, parchment paper, and a knack for tetris as you play with the rhubarb to create a pretty linear pattern in the bottom of the pan! That’s the most complicated part of this whole thing though, the cake batter is so damn simple and perfect for an early summer cookout. Bonus points if you use your very own homemade ricotta.
 Recipe by Alix Baker (@alixmbaker)


Ingredient List:

1 lb Rhubarb, ends trimmed, cut into 4’’ long pieces
¾ cup Sugar + ½ cup for the Rhubarb
1 tsp Cornstarch
1 cup Farmer Ground All-Purpose Flour
2 tsp Baking Powder
1 tsp Kosher Salt
1 ½ cups Fresh Ricotta
3 Eggs
½ tsp Vanilla Extract
½ cup Melted Butter + 2 tbsp to prepare the pan
Zest of 1 Orange


Honey Whipped Cream (to serve):

2 cups Heavy Cream
1 tbsp Honey



  1. Preheat oven to 350°. 
  2. In a large bowl, toss cut rhubarb in ½ cup sugar and cornstarch. Set aside.
  3. Use a small slice of the 2 tbsp butter to grease the whole pan. Make a parchment paper round to line the bottom of the pan (if you’re unsure how, watch Martha do so in this quick video tutorial).
  4. Cut the rest of the butter reserved for the pan into ¼ inch cubes and dot them around the parchment paper.
  5. Arrange the rhubarb tightly in the bottom of the pan, trimming it to fit as needed. This is where the Tetris skills come in, because the pattern you choose here will show when you turn the cake out at the end (see photo above)! Once *designed* - set aside.
  6. In a small bowl, combine flour, ¾ cup sugar, baking powder and salt. Set aside.
  7. In a large bowl, combine eggs, ricotta, vanilla and orange zest. 
  8. Fold the dry ingredients into the egg mixture, and once uniform, add in the melted butter.
  9. Pour the batter into the pan over the rhubarb. 
  10. Bake for about 1 hour, until a toothpick inserted into the center comes out clean, and the cake feels firm in the center when touched. Once removed, let cool completely (about one hour). 
  11. Once cool, remove the springform from the pan. Gently place a plate on top of the cake, hold one hand on the bottom of the plate, and use the other to swiftly flip the cake onto the plate. 
  12. Remove the base of the pan and parchment paper to reveal your lovely rhubarb upside down cake!

For the cream:

  1. In a standing mixer with whisk attachment or a bowl with a hand-whisk (and some elbow grease), whip until the cream forms soft peaks. Halfway through, check to make sure the honey is combined.


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