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–+ servings
Delicious Strawberry Rhubarb Upside Down Cake served on a plate

Strawberry Rhubarb Upside Down Cake

A delightful year-round dessert featuring a tart and sweet combination of strawberries and rhubarb, topped with a buttery caramel layer.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the caramel and fruit topping
  • 2 cups fresh strawberries, sliced Cut larger berries to match rhubarb pieces for even cooking.
  • 2 cups rhubarb, chopped into about 1/2-inch pieces Chop rhubarb smaller if pieces are thicker for even cooking.
  • 1 cup granulated sugar, divided 1/2 cup for topping, 1/2 cup for batter.
  • 4 tablespoons unsalted butter Use room temperature for easier melting.
For the cake batter
  • 1 1/2 cups all-purpose flour Use a gluten-free blend if needed.
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk Whole milk gives the best texture; use plant-based for dairy-free.
  • 1 teaspoon vanilla extract
  • 2 large eggs Use room temperature for better mixing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for an easier release.
  2. Melt the butter in a small saucepan over low heat. Stir in 1/2 cup of the sugar until it dissolves and the mixture is slightly bubbly. Remove from heat.
  3. Pour the caramel into the prepared pan and spread it evenly.
  4. Arrange the sliced strawberries and chopped rhubarb in a single layer over the caramel, ensuring not to overcrowd.
Baking
  1. In a large bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 cup sugar.
  2. In a separate bowl, beat the milk, vanilla, and eggs until smooth and slightly frothy.
  3. Pour the wet mixture into the dry ingredients and fold gently until just combined.
  4. Spoon the batter evenly over the arranged fruit, smoothing lightly.
  5. Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  6. Let the cake cool for 10 minutes in the pan. Run a knife around the edges if needed. Place a serving plate over the pan and invert carefully.

Nutrition

Serving: 1Calories: 320kcalCarbohydrates: 50gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 25g

Notes

Serve warm or at room temperature. Best accompanied with vanilla ice cream or lightly sweetened whipped cream. For a variant, consider serving with macerated strawberries or a light Greek yogurt.

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