Description
Strawberry Rhubarb Upside Down Cake is a sweet-tart dessert featuring caramelized strawberries and rhubarb layered beneath a moist vanilla cake, flipped after baking for a stunning and flavorful presentation.
Ingredients
Units
Scale
- 1 1/2 cups chopped rhubarb
- 1 1/2 cups sliced strawberries
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
- In a small bowl, mix melted butter and brown sugar. Pour into the prepared pan and spread evenly.
- Arrange chopped rhubarb and sliced strawberries over the brown sugar mixture.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Alternate adding flour mixture and milk to the batter, beginning and ending with the flour mixture. Mix just until combined.
- Gently spread the batter over the fruit in the cake pan.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes, then invert onto a serving plate. Carefully remove the parchment paper and allow to cool slightly before serving.
Notes
- Use fresh or frozen rhubarb, but thaw and drain if using frozen.
- Serve warm with whipped cream or vanilla ice cream.
- Let the cake rest a few minutes after inverting to ensure the fruit topping sets nicely.
- Add a touch of lemon zest to the batter for extra brightness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg