Strawberry Rhubarb Upside Down Cake


For the Fruit Topping:

1 cup of fresh rhubarb, cut into 1/2-inch pieces

1 cup of fresh strawberries, hulled and halved

3/4 cup granulated sugar

2 tablespoons unsalted butter, melted

For the Cake:

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk


Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, and line the bottom with parchment paper for easy cake release.

Assemble the Fruit Topping: In the prepared cake pan, combine the rhubarb, strawberries, 3/4 cup sugar, and 2 tablespoons melted butter. Spread the mixture evenly across the bottom of the pan.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream Butter and Sugar: In a large mixing bowl, beat the 1/2 cup butter and 1 cup sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

Pour Batter Over Fruit: Carefully spoon the batter over the fruit layer in the pan, spreading it evenly.

Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the pan and peel off the parchment paper.

Serve: Serve the cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.


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