Strawberry Rhubarb Upside Down Cake

Why You’ll Love This Recipe

The combination of sweet strawberries and tart rhubarb creates a balanced flavor profile that’s both refreshing and comforting. The upside-down presentation highlights the caramelized fruit, making it visually stunning as well as delicious. Plus, this cake is easy to prepare with straightforward ingredients and results in a moist, flavorful dessert everyone will enjoy.

this Recipe

Ingredients

1 1/2 cups fresh rhubarb, diced
1 1/2 cups strawberries, hulled and sliced
1/2 cup light brown sugar
1/4 cup unsalted butter (for topping)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk

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

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a saucepan over medium heat, melt 1/4 cup butter with brown sugar. Stir until smooth and pour evenly into the prepared pan.

3. Layer the strawberries and rhubarb on top of the sugar mixture.

4. In a bowl, cream together softened butter and granulated sugar until fluffy.

5. Beat in eggs one at a time, then stir in vanilla extract.

6. In a separate bowl, combine flour, baking powder, and salt.

7. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.

8. Gently spoon the batter over the fruit in the pan and smooth the top.

9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake rest for 10 minutes, then invert onto a serving plate. Remove parchment and let cool slightly before serving.

Servings and Timing

This recipe serves about 8 people.
Prep time: 15 minutes
Bake time: 40–45 minutes
Cooling time: 10 minutes

Variations

• Add nuts: Sprinkle chopped pecans or walnuts over the brown sugar topping for added crunch.

• Use different fruit: Substitute or mix in blueberries or raspberries with the rhubarb and strawberries.

• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.

• Spiced twist: Add a teaspoon of cinnamon or ginger to the batter for a warm spice flavor.

• Dairy-free: Replace butter and milk with plant-based alternatives like coconut oil and almond milk.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or the whole cake in a low oven (300°F) covered with foil until warmed through.

FAQs

What is rhubarb, and can I substitute it?

Rhubarb is a tart vegetable often used in desserts. If unavailable, you can substitute with extra strawberries or tart apples for a similar texture and flavor contrast.

Can I make this cake ahead of time?

Yes, you can prepare the cake the day before. Store it in an airtight container in the refrigerator and bring to room temperature before serving.

How do I prevent the cake from sticking when flipping it?

Greasing the pan thoroughly and lining with parchment paper ensures easy release when you invert the cake after baking.

Can I use frozen strawberries and rhubarb?

Yes, but thaw and drain them well before layering to avoid excess moisture in the cake.

Is this cake suitable for kids?

Absolutely! This cake is fruity, sweet, and soft, making it kid-friendly and a great way to introduce rhubarb.

How do I know when the cake is done?

Insert a toothpick in the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.

Can I double this recipe?

You can double it, but use a larger baking pan or two pans, and adjust baking time accordingly.

What is the best way to serve this cake?

Serve it slightly warm or at room temperature. A dollop of whipped cream or vanilla ice cream pairs wonderfully.

Can I make this cake vegan?

To make it vegan, use plant-based butter, a flax or chia egg substitute, and non-dairy milk.

Why is my cake soggy on the bottom?

Excess moisture from fruit can cause sogginess. Make sure fruit is well-drained and do not overpour batter to keep a balanced texture.

Conclusion

Strawberry Rhubarb Upside Down Cake is a charming dessert that brings together the perfect blend of sweetness and tartness with a beautiful presentation. Easy to make yet impressive enough for any occasion, it’s a recipe worth keeping in your baking repertoire. Whether you enjoy it fresh or reheated, this cake is sure to delight your taste buds and impress your guests.