Luscious Strawberry Rhubarb Upside Down Cake Recipe
A delicious Strawberry Rhubarb Upside Down Cake with a sweet and tangy fruit topping and a soft, moist cake base.
Ingredients
- For the Topping:1 cup rhubarb cut into ½-inch pieces
- 1 cup strawberries hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons unsalted butter melted
- For the Cake:1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ 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.