Strawberry Rhubarb Upside Down Cake

why make this recipe

This cake mixes sweet strawberries and tart rhubarb for a bright, simple dessert. It uses common ingredients and makes a pretty upside down cake. It bakes in one pan and is easy to share.

introduction

Strawberry Rhubarb Upside Down Cake is warm, fruity, and homey. If you like rhubarb desserts, try this brown sugar rhubarb cookies recipe for another simple treat. This cake is quick to make and good for spring and summer.

how to make Strawberry Rhubarb Upside Down Cake

Make the fruit topping first, then pour the batter over it and bake. Let the cake rest a few minutes so the fruit sticks to the cake when you turn it out. Use a round pan and a gentle hand when inverting the cake.

Ingredients :

• 2 cups strawberries, hulled and halved
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/4 cup butter, melted
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 egg

Directions :

1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, mix strawberries, rhubarb, and 1/2 cup sugar. Spread evenly in the bottom of the prepared pan.
3. In another bowl, combine melted butter, remaining sugar, flour, baking powder, salt, milk, vanilla, and egg. Mix until smooth.
4. Pour batter over the fruit mixture in the pan.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow to cool for a few minutes before inverting onto a serving plate.

how to serve Strawberry Rhubarb Upside Down Cake

Serve warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream. Slice with a sharp knife and use a flat spatula to lift pieces cleanly.

how to store Strawberry Rhubarb Upside Down Cake

Cover the cake with plastic wrap or place in an airtight container. Keep at room temperature for up to 2 days. Refrigerate for up to 5 days. Reheat gently in the oven or microwave before serving if you like it warm.

tips to make Strawberry Rhubarb Upside Down Cake

• Use ripe strawberries and fresh rhubarb for the best flavor.
• Cut rhubarb into even pieces so it cooks evenly.
• Let the cake cool a few minutes before inverting to avoid sticking.
• If the fruit is very juicy, drain a little of the liquid before spreading it in the pan.
• Grease the pan well or line with parchment for an easier release.

variation (if any)

• Add 1/2 teaspoon cinnamon to the batter for warm spice.
• Mix a tablespoon of brown sugar with the fruit for a deeper caramel note.
• Use half strawberries and half blueberries for a different fruit mix.
• Make mini cakes in muffin tins for single servings.

FAQs

Q: Can I use frozen strawberries or rhubarb?
A: Yes. Thaw and drain excess liquid first, then use as in the recipe.

Q: Can I make this gluten-free?
A: Yes. Replace the flour with a 1:1 gluten-free baking mix and check texture; you may need a little more liquid.

Q: Do I need to peel rhubarb?
A: No. Just trim the ends and chop. The skin is thin and fine to eat.

Q: Can I halve the recipe?
A: Yes. Use a smaller pan and reduce baking time. Check with a toothpick for doneness.

Q: What if the cake sticks when I invert it?
A: Run a knife around the pan edge, place the plate on top and flip quickly but carefully. If it sticks, let it cool a bit longer and try again.

Strawberry Rhubarb Upside Down Cake

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A warm, fruity, and simple upside down cake featuring sweet strawberries and tart rhubarb, perfect for spring and summer.

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Ingredients

Scale 1x2x3x

• 2 cups strawberries, hulled and halved
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/4 cup butter, melted
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 egg

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Instructions

1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. Mix strawberries, rhubarb, and 1/2 cup sugar in a bowl. Spread evenly in the bottom of the prepared pan.
3. Combine melted butter, remaining sugar, flour, baking powder, salt, milk, vanilla, and egg in another bowl. Mix until smooth.
4. Pour batter over the fruit mixture in the pan.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow to cool for a few minutes before inverting onto a serving plate.

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Notes

Serve warm or at room temperature with ice cream or whipped cream. Cover the cake to store at room temperature for up to 2 days or in the fridge for up to 5 days.

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Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 20g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg