Description
Strawberry Rhubarb Upside Down Cake – a soft buttery cake topped with caramelized strawberries and tangy rhubarb.
Ingredients
1 ½ cups rhubarb, chopped
1 cup strawberries, sliced
½ cup brown sugar
2 tbsp butter, melted
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
Instructions
1. Preheat oven to 350°F (175°C) and grease cake pan
2. Mix melted butter and brown sugar in pan
3. Spread rhubarb evenly over sugar layer
4. Add strawberries on top
5. Whisk flour, baking powder, baking soda, and salt
6. Mix butter, sugar, eggs, vanilla, and milk
7. Combine wet and dry ingredients until smooth
8. Pour batter over fruit layer
9. Bake for 35–40 minutes until golden and set
10. Cool for 10–15 minutes
11. Flip onto serving plate
12. Serve warm or at room temperature
Notes
Use fresh rhubarb for best texture
Do not overmix batter
Let cake rest before flipping
Serve with whipped cream or ice cream
Drain frozen fruit if using
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice