Description
A delicious Strawberry Rhubarb Upside Down Cake with a sweet and tangy fruit topping and a soft, moist cake base.
Ingredients
Scale
- For the Topping:
- 1 cup rhubarb, cut into 1/2-inch pieces
- 1 cup strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix the rhubarb, strawberries, sugar, and melted butter for the topping. Spread evenly in the pan.
- In another bowl, whisk flour, baking powder, and salt for the cake.
- Cream the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternately add the flour mixture and milk, starting and ending with flour.
- Pour the batter over the fruit in the pan. Smooth the top.
- Bake for 40-45 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then invert onto a plate.
Notes
- Use fresh rhubarb and strawberries for the best flavor.
- Ensure the cake is fully cooled before slicing.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry rhubarb cake, upside down cake, fruit dessert