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Strawberry Rhubarb Upside Down Cake

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This Strawberry Rhubarb Upside Down Cake features a luscious layer of caramelized brown sugar, fresh strawberries, and tangy rhubarb beneath a moist, tender cake, perfect for spring and summer gatherings.

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

Instructions

  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.

Notes

  • 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.
  • Store covered at room temperature for up to 2 days or refrigerated up to 4 days.
  • Reheat individual slices in the microwave for 15-20 seconds or whole cake in a low oven covered with foil.

Nutrition

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