Jamie Oliver Rhubarb Upside-down Cake Recipe

Let me tell you about this Jamie Oliver Rhubarb Upside-down Cake. It’s one of those bakes that hits you with surprise. Sharp rhubarb softened just enough, tucked under a sweet almondy sponge that somehow stays light and rich at the same time. I made it because the rhubarb at the market looked like neon candy and I couldn’t stop staring. And honestly? It’s way easier than it looks. (inspired by Jamie Oliver)

Ingredients Needed

For the Base:

• 3 tbsp ginger preserve
• 400g pink forced rhubarb (yes, the good stuff, bright, not too stringy)
• Zest and juice of 1 orange, kept separate
• 180g caster sugar, plus an extra tbsp
• 180g self-raising flour
• 1/2 tsp baking powder
• 100g ground almonds
• 3 eggs
• 180g Greek yogurt (plus more to spoon on later, trust me)
• 80ml olive oil (or sunflower, whatever you’ve got)
• Pinch of sea salt

How To Make Jamie Oliver Rhubarb Upside-down Cake

• Preheat the oven to 170°C (150°C fan). Line a 23cm spring-form tin with baking paper.
• Spread the ginger preserve on the base of the tin.
• Arrange the rhubarb pieces snugly over the preserve in a single layer.
• In a bowl, mix the sugar, flour, baking powder, ground almonds, eggs, yogurt, oil, orange zest, and salt until smooth.
• Pour the batter over the rhubarb.
• Bake for 45–60 minutes until golden and a skewer comes out clean.
• Let it cool in the tin for 10 minutes.
• While it cools, heat the orange juice with the remaining 1 tbsp sugar until syrupy.
• Flip the cake onto a plate, peel off the paper, and drizzle the syrup over the top.
• Serve warm, ideally with a spoonful of Greek yogurt.

Why I Love This Recipe

I made it alone on a rainy Tuesday and ended up eating a slice straight from the pan, standing barefoot on cold tiles. The sponge is gentle but not boring. The ginger and rhubarb punch through in little pockets. It’s messy in the best way—like it doesn’t care how it looks, and yet it still ends up beautiful.

Recipe Tips

• Don’t skimp on lining the pan. Sticky fruit and syrup are not forgiving.
• If you only have regular yogurt, go for it. Just maybe skip low-fat.
• Use your nose—the cake’s done when your kitchen smells like caramel and citrus.
• Zest before you juice. Everyone forgets.
• If your rhubarb’s green, it’ll still taste fine. Just less pink on the plate.

How To Store This Jamie Oliver Rhubarb Upside-down Cake

• At Room Temperature: Okay for a few hours. Cover it if you’re leaving it out. Eat sooner rather than later.
• In the Fridge: Tuck it into an airtight container and chill for up to 3 days. The rhubarb keeps softening and gets even more lovely.
• In the Freezer: Wrap pieces like you’re packing a gift. First cling film, then foil. You’ve got 3 months.
• Reheating: Oven’s best—150°C, wrapped in foil, about 10-15 mins. Microwave works too. 30 seconds, medium heat. Don’t overdo it or it turns gummy.

Let’s Answer a Few Questions!

Can I use frozen rhubarb?
Yep. Let it thaw and really drain it well. Soggy batter is no fun.

No ginger preserve—what now?
Apricot jam, marmalade. Or skip it. The rhubarb and orange hold their own.

Is Greek yogurt mandatory?
Not mandatory. But better. Thicker, richer, just… more of everything.

Cake stuck in the pan?
Line the bottom and don’t be shy with greasing. It helps. Also—cool it before flipping.

Gluten-free option?
Sure. Use a good gluten-free self-raising mix. Add a pinch more baking powder if you’re nervous.

Nutrition Facts (per serving)

• Calories: 347
• Carbs: 38.2g
• Protein: 8g Fat: 17g
• Sugar: 25g
• Fibre: 2.6g
• Sodium: 0.4g

Try More Recipes:

• Jamie Oliver Key Lime Pie
• Jamie Oliver Rocky Road
• Jamie Oliver Carrot Cake Recipe