10/15/2026
Rhubarb Upside Down Cake
Rhubarb season is almost over and we’re not ready to let it go.
Rhubarb is notoriously hard to grow and short in supply, which is exactly what makes it worth celebrating while it’s here. This chestnut flour rhubarb cake is the send-off it deserves. Simple, gorgeous, and made with our Organic 100% Pure Avocado Oil (which, if you haven’t baked with it yet, changes everything).
Clean, neutral, and it keeps every crumb perfectly moist.
We love swapping all-purpose flour for alternatives like chestnut flour, it’s one of the small ways we can support biodiversity and keep our soil healthy. Plus it’s absolutely delicious.
1 bunch rhubarb
1 ¼ cup chestnut flour (we love Bread Tree Farms!)
½ cup all purpose flour
2 tsp baking powder
½ tsp fine salt
¾ cup brown sugar
2 large eggs (room temperature)
1/4 tsp vanilla bean
½ cup whole milk
Recipe
Prep the rhubarb. Halve each stalk lengthwise, then cut into two-inch pieces.
Lay the pieces into the pan in tight, even rows.
Make the batter by adding chestnut flour, flour, sugar, baking powder, and then milk, vanilla extract to a stand mixer on low speed (or by hand) and mix to combine.
Mix in one egg at a time gently until incorporated.
Drizzle in west~bourne 100% Pure Avocado Oil and mix until just combined.
Pour the batter over the rhubarb and put the pan into the oven. Bake at 350 degrees for 45 minutes, or until a knife inserted in the center comes out clean.
Let the cake cool about 30 minutes and flip to present. Best served with cold fresh whipped cream.