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Jamie's rhubarb upside-down cake recipe

Jamie's rhubarb upside-down cake recipe

29 ratings

Jamie says: ‘I’ve given the humble upside-down cake a pretty pink twist, using bang-in-season forced rhubarb, and some orange and ginger for game-changing flavour. Using my all-in-one cake mix, it’s so easy to knock together but looks really impressive – perfect for treating your mum this Mother's Day.’ See method

  • Serves 10
  • 1 hour, plus cooling
  • 347 calories / serving
  • Vegetarian


  • 3 tbsp ginger preserve
  • 400g forced pink rhubarb
  • 1 orange
  • 180g caster sugar, plus 1 tbsp
  • 180g self-raising flour
  • ½ tsp baking powder
  • 100g ground almonds​
  • 3 large eggs
  • 180g Greek yogurt, plus extra for serving
  • olive or sunflower oil

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    3g 16%
  • Sugars

    25g 27%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 38.2g Protein 8g Fibre 2.6g


Jamie BB headshot 155x255

1. Preheat the oven to gas 3, 170°C, fan 150°C. Line a deep 23cm spring-form round cake tin with baking paper.

2. Spoon the ginger preserve onto the base of the cake tin. Cut the rhubarb into lengths – vary the size to fit the base of the tin and arrange on top in a single layer.

3. Zest the orange into a large mixing bowl, add 180g of sugar, the flour, baking powder, ground almonds, eggs, 180g of yogurt, 80ml of neutral oil (such as olive or sunflower) and a pinch of sea salt. Whisk together until smooth, then pour over the rhubarb.

4. Bake in the oven for 45 mins to 1 hr until golden and a skewer inserted comes out clean. Remove and allow to cool in the tin for 10 mins, then carefully release from the tin.

5. Meanwhile, to make the orange syrup, juice the orange into a small saucepan and pop over a low-medium heat with 1 tbsp of sugar. Heat gently until the sugar has dissolved, simmer for a couple of mins until thickened and syrupy.

6. Gently top the cake with an upturned plate and carefully flip over, then peel away the baking paper. Drizzle over the orange syrup.

7. Leave to cool slightly before slicing and serve with a dollop of Greek yogurt, if you like.

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