Strawberry Rhubarb Upside Down Cake Recipe Made Easy

There’s something truly magical about the combination of strawberries and rhubarb—a perfect balance of sweet and tart that instantly brightens any dessert. When these two come together in an upside down cake, the result is a stunning, colorful treat that’s as delightful to look at as it is to eat.

This Strawberry Rhubarb Upside Down Cake is an excellent way to celebrate spring and summer’s freshest flavors. The caramelized fruit topping melds beautifully with a moist, buttery cake beneath, making every bite a harmonious blend of textures and tastes.

Whether you’re baking for a special occasion or just craving a delicious homemade dessert, this recipe is sure to impress friends and family alike.

The best part? It’s surprisingly easy to make, even for beginner bakers.

You’ll find that the process of assembling the fruit and batter is straightforward, and the aroma that fills your kitchen while baking is irresistible. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Ready to dive in? Let’s get started!

Why You’ll Love This Recipe

This Strawberry Rhubarb Upside Down Cake is a delightful twist on the classic upside down cake, bursting with fresh, seasonal flavors. The combination of juicy strawberries and tangy rhubarb creates a perfect balance that’s neither too sweet nor too tart.

The cake itself is tender and moist, baked atop a luscious layer of caramelized fruit that forms a beautiful glaze once flipped. It’s a visually stunning dessert that’s perfect for entertaining or a cozy family gathering.

Plus, it’s versatile enough to enjoy warm or at room temperature.

Another reason to love this recipe is its simplicity. It requires basic ingredients you probably already have, and the method is easy to follow, making it accessible to bakers of all skill levels.

Plus, it’s a great way to use up fresh rhubarb and strawberries during their peak seasons.

Ingredients

• For the Fruit Topping:
• 1 cup fresh strawberries, hulled and halved
• 1 cup fresh rhubarb, chopped into 1/2-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter
• For the Cake Batter:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Equipment

• 9-inch round cake pan (preferably non-stick or cast iron skillet)
• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula or wooden spoon
• Cooling rack
• Knife and cutting board

Instructions

1. Prepare the Fruit Topping: Preheat your oven to 350°F (175°C). In your cake pan or skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 1/2 cup of granulated sugar and stir until dissolved and bubbly, about 2 minutes.
2. Add the Strawberries and Rhubarb: Arrange the halved strawberries and chopped rhubarb evenly over the sugar-butter mixture. Set aside while you prepare the batter.
3. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
4. Cream Butter and Sugar: In a separate large bowl, beat the softened 1/2 cup butter and 3/4 cup granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer or vigorous whisking.
5. Add Eggs and Vanilla: Beat in the 2 large eggs, one at a time, followed by the 1 teaspoon vanilla extract. Mix until just combined.
6. Combine Dry and Wet Ingredients: Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until smooth but do not overmix.
7. Pour Batter Over Fruit: Carefully spoon the cake batter over the arranged fruit in the pan, spreading evenly with a spatula.
8. Bake the Cake: Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Invert: Allow the cake to cool in the pan for about 15 minutes. Run a knife around the edges to loosen it, then place a serving plate on top and carefully invert the cake. Gently lift the pan off to reveal the glazed strawberry rhubarb topping.
10. Serve: Serve the cake warm or at room temperature, optionally with whipped cream or vanilla ice cream for added indulgence.

Tips & Variations

“For perfectly caramelized fruit, make sure the butter and sugar mixture is bubbly before adding your strawberries and rhubarb. This step ensures a beautiful glossy topping.”

You can swap out strawberries for other berries such as blueberries or raspberries if you prefer. Rhubarb gives this cake a lovely tartness, but if you’re not a fan, try substituting with tart apples or peaches for a different twist.

If you want a vegan version, replace butter with coconut oil or vegan butter, and use a plant-based milk alternative. For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.

To add texture, sprinkle chopped nuts like pecans or walnuts on top of the fruit before pouring the batter. This adds a delightful crunch to the soft cake.

Nutrition Facts

Serving Suggestions

This strawberry rhubarb upside down cake shines best when served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cold creaminess contrasts perfectly with the tangy fruit and moist cake.

For a lighter touch, serve with a drizzle of honey or a sprinkle of powdered sugar. Fresh mint leaves make a lovely garnish and add a refreshing hint of flavor.

Pair this cake with a cup of hot tea or coffee for a cozy afternoon treat or a delightful dessert after dinner.

Conclusion

This Strawberry Rhubarb Upside Down Cake is a wonderful celebration of seasonal produce, combining the best of sweet and tart in a visually impressive and delicious dessert. Its moist texture and caramelized fruit topping make it a crowd-pleaser for any occasion.

The recipe is straightforward, perfect for both beginner and experienced bakers looking to impress without the stress. Plus, it’s versatile enough to adapt to different dietary needs and flavor preferences.

If you enjoyed this recipe, be sure to check out other delightful dishes on our site like the Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, the vibrant Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, and the comforting Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Strawberry Rhubarb Upside Down Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delightful upside down cake featuring tart rhubarb and sweet strawberries caramelized on top. Perfectly moist with a buttery cake base.”, “prepTime”: “PT20M”, “cookTime”: “PT45M”, “totalTime”: “PT65M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1/4 cup unsalted butter, melted”, “3/4 cup brown sugar”, “2 cups rhubarb, chopped”, “1 1/2 cups strawberries, hulled and halved”, “1 1/2 cups all-purpose flour”, “1 1/2 teaspoons baking powder”, “1/4 teaspoon salt”, “1/2 cup unsalted butter, softened”, “3/4 cup granulated sugar”, “2 large eggs”, “1 teaspoon vanilla extract”, “1/2 cup whole milk”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Pour melted butter into a 9-inch round cake pan and sprinkle brown sugar evenly over it.”}, {“@type”: “HowToStep”, “text”: “Arrange rhubarb and strawberries over the sugar mixture.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk flour, baking powder, and salt together.”}, {“@type”: “HowToStep”, “text”: “In another bowl, cream softened butter and granulated sugar until light and fluffy.”}, {“@type”: “HowToStep”, “text”: “Add eggs one at a time, then mix in vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Alternately add flour mixture and milk to the wet ingredients, beginning and ending with flour.”}, {“@type”: “HowToStep”, “text”: “Pour batter gently over the fruit in the pan, spreading evenly.”}, {“@type”: “HowToStep”, “text”: “Bake for 40-45 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.”}, {“@type”: “HowToStep”, “text”: “Serve warm or at room temperature.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “4 g”, “fatContent”: “14 g”, “carbohydrateContent”: “45 g”}}