Print

Easy Tangy Strawberry Rhubarb Upside Down Cake

Easy Tangy Strawberry Rhubarb Upside Down Cake - featured image
Print Recipe

A simple and nostalgic upside down cake combining the tartness of rhubarb with sweet strawberries, featuring a moist buttery cake beneath a caramelized fruit topping.

Ingredients

Scale
  • 1 cup fresh strawberries, hulled and halved
  • 1 cup rhubarb stalks, chopped into 1/2-inch pieces
  • 1/2 cup granulated sugar (for caramelizing the fruit)
  • 2 tablespoons unsalted butter (for caramelizing the fruit)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Instructions

  1. Prepare the Fruit Topping: In a 9-inch pan or skillet, melt 2 tablespoons of unsalted butter over medium heat. Stir in 1/2 cup granulated sugar until it dissolves and bubbles gently to create caramel.
  2. Add the chopped rhubarb and halved strawberries evenly over the caramel. Cook for about 5 minutes, stirring gently until the fruit softens and sugar caramelizes. Remove from heat and set aside.
  3. Preheat oven to 350°F (175°C). Grease the sides of the pan lightly with butter or non-stick spray.
  4. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
  5. Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar until light and fluffy (3-4 minutes).
  6. Add Eggs and Vanilla: Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  7. Combine Wet and Dry: Alternately add dry ingredients and 1/2 cup whole milk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  8. Pour Batter Over Fruit: Spoon the cake batter evenly over the caramelized fruit in the pan, smoothing the top with a spatula.
  9. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and edges turn golden. Check after 35 minutes to avoid overbaking.
  10. Cool and Flip: Let the cake cool in the pan on a wire rack for about 15 minutes. Run a knife around edges to loosen and invert onto a serving plate.

Notes

Use firm, ripe strawberries and bright pink rhubarb stalks for best flavor. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, swap butter with coconut or vegan butter and milk with almond or oat milk. Allow cake to cool before flipping to prevent sticking or breakage. If rhubarb is too tart, add extra sugar to the fruit topping or dust finished cake with powdered sugar.

Nutrition

Keywords: strawberry rhubarb cake, upside down cake, tangy dessert, easy cake recipe, spring dessert, potluck dessert

Find it online: https://leilameals.com/easy-tangy-strawberry-rhubarb-upside-down-cake-recipe-5-steps-to-perfect-flavor/