How to Make a Summer Upside-Down Rhubarb Pie
Sour-Sweet Rhubarb Pie
A sour-sweet upside-down rhubarb pie is perfect in spring and summer when this unassuming and largely ignored plant explodes to life in forgotten corners of almost any garden.
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Rhubarb is a reddish stacks and green gigantic leaves vegetable the ancient civilisations used in medicine for its numerous health benefits. Although it has a sour taste and might require sugar to make it acceptable for consumption, rhubarb is packed with vitamins, minerals, antioxidants (with polyphenols levels even higher than kale) and all the goodies our body needs and nature provides free of hassle.
Because it is a relentless veggie, rhubarb would grow anywhere it finds enough water and does not require any care at all. You can plant a stem in the corner of your garden and forget about it. Next season, you’ll see a large umbrella of massive dark-green leaves that hide the beautiful red stacks just perfect for compote, jam or pies.
Rhubarb originates from Asia but strives in damp environments all over the globe.
UK’s damp climate makes this goodie the first thing to colour my allotment in bright green in early spring. For as deeper as I dug, I could not completely get rid of the rhubarb roots, so they keep making it to the surface every spring.
Rather than fighting a losing battle with a stubborn veggie, I decided to make use of the health benefits it is packed with and enjoy it with coffee! The rhubarb pie in season is perfect for a nice cappuccino!
One crucial thing about rhubarb: use the red stacks (peeled) and remove the leaves as they are poisonous and might make you seriously sick if ingested!
Since I am trying to use a healthy plant for this pie, I did not jam-pack it with sugar. I always use organic coconut sugar, less processed and unhealthy than white, refined sugar. All the other ingredients are organic, too, and so is the coffee I drink. I can only hope all these efforts matter.
Of course, there is always a debate over acidic vs alkaline. Now, everything mentioned above is acidic, which does not help prevent bad things from happening to our bodies.
Then so is the polluted air we breathe thanks to the fumes from industrial flue-gas stacks and the heavy metals exhaust fumes from buses and trucks.
Of course, all these pollute a lot more than the gas boilers in our homes the government wants us to replace with more expensive/allegedly green ones in a few years. But, hey, aren’t the world governments hypocritically vowing to reduce greenhouse gas emissions twenty years from now? As if they are not a century too late!
It is a kind of mission impossible to reverse the incredible damage we did to our planet with the industrial revolution. Still, nobody can take from us the beautiful illusion of healthy eating. Do you see what I see when reading this? I know you do!
Back to baking and our rhubarb pie, now is the right season for collecting a few stacks, removing the leaves and giving it a go, so here is the how:
Ingredients for Upside-Down Rhubarb Pie
Spices: cinnamon, cloves
Before you start, take the eggs out of the fridge and leave them at room temperature for about an hour. Using eggs at the right temperature will allow them to create a frothy composition and increase threefold when battered.
Wash the rhubarb stacks, peel and cut into tiny pieces, about 1 cm. Mix with sugar and spices and leave aside.
Preheat the oven and grease the baking tray.
In a large bowl, place the eggs, salt, orange zest, vanilla, and sugar and beat with an electric mixer for 5-7 minutes. You will observe how the volume increases, the colour becomes lighter, and the batter gets a creamy consistency.
Add the melted and cooled butter and continue mixing with a spatula.
Sieve the flour, add the baking powder to it and place it over the above composition. Mix until incorporated, but not for too long, or you risk flattening the batter.
For the upside-down version of the rhubarb pie, grease the tray with slightly melted butter, place the rhubarb together with the juice at the bottom of the tray, sprinkle some semolina, then add the batter. The semolina will absorb some of the excess liquid, and the batter will absorb the rest of it, becoming soft and moist when baked.
This method is similar to the upside-down orange cake, another delectable dessert popular in the winter season. The caramelized fruits make both an indulgent side to your daily coffee!
Alternatively, you can place the batter first in a greased tray, sprinkle semolina and add the rhubarb only. Discard the juice for this option as it will take longer to absorb, and it might not allow thorough cooking.
Bake for 30-40 minutes on the middle rack. When the time is up, check with a toothpick that the pie is ready.
Allow the pie to cool in the tray, place a fitting plate over and turn it upside-down.
You might need to slightly bang it to the table several times to ensure the entire pie unglues from the tray and remains nicely on the plate.
Cut the upside-down rhubarb pie into squares when completely cool and serve with your preferred coffee.
Mine is always cappuccino, except when I don’t have enough time to make one. What’s yours?
Upside-Down Rhubarb Pie
- Baking tray
- Electric mixer
- Large bowl
- Chopping board
- 5 pcs eggs large, organic
- 5+2 tbsp organic coconut sugar the extra 2 for rhubarb
- 200 g white flour organic, light
- 70+20 g organic butter melted and cooled. The extra 20g to grease the tray
- 1 tsp baking powder
- 1 tsp salt sea/rock
- 1 tbsp semolina
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- Remove the eggs from the fridge and leave them at room temperature for about an hour. Using eggs at the right temperature will allow them to create a frothy composition and increase threefold when battered.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Slightly melt the extra 20 g of butter and grease the baking tray, base and walls.
- Wash the rhubarb stacks, peel and cut into about 1 cm pieces. Mix with sugar and spices and leave aside.
- Place the eggs, salt, orange zest, vanilla and sugar in a large bowl and beat with an electric mixer for 5-7 minutes. You will observe how the volume increases, the colour becomes lighter, and the batter gets a creamy consistency.
- Add the melted and cooled butter and continue mixing with a spatula.
- Sieve the flour, add the baking powder and place it over the above composition. Mix until it incorporates, but not for too long, or you risk flattening the batter.
- Place the rhubarb together with the juice at the bottom of the tray, sprinkle some semolina and add the batter. The semolina will absorb some of the excess liquid, and the batter will absorb the rest of it, becoming soft and moist when baked.
- Bake for 30-40minutes on the middle rack. When the time is up, check with a toothpick that the pie is ready.
- Allow the pie to cool in the tray, place a fitting plate over and turn it upside-down.
- You might need to slightly bang it to the table several times to ensure the entire pie unglues from the tray and remains nicely on the plate.
- Cut in squares when completely cool.
These look delicious!
Nice summer dessert. I have rhubarb in my fridge. I will definitely make this cake. Thanks!
What a lovely pie and I’m thinking I have just enough rhubarb to make it, too!!
This light summer dessert is a great way to enjoy rhubarb!
What a delicious way to use rhubarb! It looks so soft and fluffy.
Awesome recipe. A tasty way to use up all this rhubarb.
This looks so good, I’m always looking for ways to use rhubarb!
I loved the sweet and sour combination, this was so tasty and delicious! Thanks so much for sharing!
I love rhubarb, and this recipe was a great way to use it! So delicious!
Rhubarb flavors remind me of childhood. I need to make this – and I really like the sound of your version that included cherries- yumm!
I’m so intrigued by rhubarb, we don’t have it in the southern US but my family up north does. This looks like a tasty treat!
This is really good! Rhubarb is one of my favorites now! And this is perfect!
So glad you like the idea:)
I have always been interested in cooking with rhubarb! This looks so yummy! Sounds like a perfect addition to summer! Thank you for sharing!
You’re welcome; give it a try, I’m sure you’ll like it!:)
This looks so good! I’ve only tried creating strawberry rhubarb crisp and loved it. I bet this pie will be absolutely scrumptious as well! Can’t wait to get some rhubarb to try this out.
It is, especially if you like a combination of sweet and sour!:)
Hope to get some rhubarb and try this recipe!
I hope you do! Let me know how it works if you try a vegan recipe:)
I love coming to your website especially for sweet recipes you never ever dissapoint.
Thank you, Gaby!:)
This looks pretty good! I’ve actually never tried rhubarb before, but you’ve inspired me
Please try it; I am sure you will love it!:)
This looks tasty can you send me a piece
Haha, none left, you’ll need to give it a try yourself!:))
Oh wow! This looks amazing! I can’t wait to try this recipe out. It’s about that time of year for pies.
A delightful recipe for this time of year when rhubarb is in season. Delicious!
Okay, I have never had rhubarb before! My boyfriend’s mom thought I was crazy, so she’s actually making me a rhubarb pie next week when we go visit. I might have to make it myself if I end up liking it.
This was exactly what I was looking for! I was in need of a new rhubarb recipe and came across this one. It was delicious and my whole family loved it!
My baba used to grow rhubarb in her garden when I was a kid. I would go and pick it. Then I would dip it in sugar and eat it LOL. This sounds like a delicious dessert for summer.
I enjoy reading all of your recipes. I feel like I’m always learning something new. Another great recipe.
Rhubarb is one of my favourites, I always thought it was a fruit?! I might have a go at growing some myself if it’s that easy!
Your cake looks so good, I will be making it at the weekend and a lot more often if the rhubarb grows well?
I absolutely love how simple this recipe is. The ingredients are fresh and wholesome. I better get myself in gear and make this. I haven’t seen rhubarb yet. Which is strange! Thanks for sharing your recipes!
I wish we had rhubarb here I have to travel 4 hours just to find it. What a great representation of how tasty this vegetable can be.
If you can buy a plant in a pot from any garden centre that sells it, plant it in the corner of your garden or a larger pot on a balcony and wait for the next season. You will make this pie at half price:))
I have never cooked with rhubarb before. I have seen a lot of recipes using rhubarb and I am curious about the taste. Thanks for explaining about how to prepare it and use it in recipes. This upside down pie looks amazing. I will have to try this recipe using rhubarb.
If you don’t mind sour-sweet, then you’ll enjoy this pie, I’m sure:)
This pie looks so delicious! Can’t wait to try it out! Thanks for sharing!
Yumm this looks so good. I admit I’ve never made a rhubarb pie before, but I’m ready to try now. It looks so soft and moist. I can’t wait to try this. Thank you for this great upside down rhubarb pie recipe!
Good luck and enjoy it! Looking forward to constructive criticism!:)))
Dang, this looks so good! I’ve had some store-bought rhubarb pie before, but I didn’t care for it that much. It was too sweet and too thick. Maybe if I make them myself, it will taste good.
You always have the best recipes, so I will definitely give it a try.
I didn’t know that rhubarb is such an easy plant to plant? I will try to plant them; they are so beautiful. But do you think it’s not too dangerous to plant them if you have little kids?
As a rule, I don’t buy store sweets; they are sickly-sweet and contain god knows what, preservatives and all sorts, nothing healthy, organic or tasty! I’m with you on that! This pie is ready in less than an hour and is just perfect. I left you a link to check which plants are safe or not for young kids. Rhubarb is okay as long as you don’t eat the leaves and the lowest part of the stem.
I’ve been looking for good rhubarb recipes since the rhubarb in my garden is going crazy! I’m so glad I found this recipe, easy and delicious!
That’s great! Please give it a try, you won’t be disappointed!:)
This cake looks similar to the one my mother makes every year when her rhubarb thrives. I absolutely adore baking with rhubarb and I will be trying this cake when my parents visit next month!
Let me know what they think of it, and ask for a rating if you remember!:)) I would love to know the opinion of somebody who has more experience in making this pie:))
That looks absolutely amazing. I always loved rhubarb pie but never had the courage to make it. I love all your instructions and look forward to making it in. my own kitchen. Thank you for sharing.
It is super easy, I’m sure it will be successful from the first try! Let me know how it goes:)