Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake is a vibrant, sweet-tart dessert that highlights the classic pairing of fresh strawberries and rhubarb. With a beautiful, glossy fruit topping and a soft, buttery cake base, it’s a seasonal treat that’s as eye-catching as it is delicious.

Why You’ll Love This Recipe

This cake offers a delightful contrast between the sweet strawberries and the tangy rhubarb, all caramelized in a sticky, syrupy glaze. The moist, tender cake beneath balances the brightness of the fruit perfectly. It’s a beautiful dessert for spring and summer gatherings, brunches, or any occasion that calls for a stunning, fruity centerpiece.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh rhubarb, chopped
• Fresh strawberries, hulled and halved
• Granulated sugar
• Brown sugar
• Unsalted butter, melted
• All-purpose flour
• Baking powder
• Salt
• Eggs
• Vanilla extract
• Whole milk or buttermilk
• Lemon zest (optional, for added brightness)

Directions

this recipe

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small bowl, combine melted butter and brown sugar. Pour this mixture into the prepared pan and spread evenly.
3. Arrange the rhubarb and strawberries on top of the sugar mixture in a decorative pattern. Set aside.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. In another bowl, beat the eggs and sugar until light and fluffy. Add vanilla extract and lemon zest (if using).
6. Slowly mix in the dry ingredients, alternating with the milk or buttermilk, until just combined.
7. Pour the batter gently over the fruit layer and spread it evenly.
8. Bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then carefully invert onto a serving plate. Let it cool completely before slicing.

Servings and timing

This recipe makes 8–10 servings.
Preparation time: 20 minutes
Baking time: 45 minutes
Total time: About 1 hour 10 minutes

Variations

• Swap strawberries with raspberries or blackberries for a twist.
• Add a touch of ground ginger or cinnamon to the batter for warm spice.
• Use sour cream or yogurt in place of milk for a richer cake texture.
• Try a gluten-free flour blend to make it gluten-free.
• Top with whipped cream or vanilla ice cream for extra indulgence.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm individual slices in the microwave for 15–20 seconds.
This cake can also be frozen—wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen strawberries or rhubarb?

Yes, but thaw and drain them first to avoid excess moisture.

What’s the best way to slice rhubarb?

Trim the ends, then slice into ½-inch thick pieces. Smaller pieces cook more evenly.

Do I need to cook the fruit before baking?

No, it softens beautifully as the cake bakes and caramelizes with the sugar.

Can I make this cake in a square or rectangular pan?

Yes, just adjust the baking time slightly and monitor for doneness.

Why did my cake stick to the pan?

Make sure to grease the pan well and line the bottom with parchment paper for easy release.

Can I reduce the sugar in this recipe?

Yes, but keep in mind the fruit layer relies on sugar to create the caramelized topping.

What type of milk is best?

Whole milk or buttermilk provides the richest texture, but any milk will work.

Is this cake best served warm or cold?

It’s delicious either way, but slightly warm brings out the caramelized fruit flavor best.

Can I add nuts to the topping?

Yes, chopped pecans or almonds can add crunch and a nutty flavor.

Can I make this cake a day ahead?

Yes, it actually tastes even better the next day as the flavors meld.

Conclusion

Strawberry Rhubarb Upside Down Cake is a gorgeous and flavorful dessert that celebrates seasonal fruit in the most delicious way. With its glossy, caramelized top and moist cake base, it’s sure to impress guests and satisfy any sweet tooth. Once you try it, this recipe might just become your new spring and summer favorite.

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