Strawberry Rhubarb Upside-Down Cake Recipe

When strawberries and rhubarb come together, magic happens—and this Strawberry Rhubarb Upside-Down Cake is proof. This dessert combines the tartness of rhubarb with the sweetness of strawberries, topped with a fluffy, buttery cake. The best part? When you invert the cake, the caramelized fruit creates a stunningly vibrant topping.

Perfect for spring and summer gatherings or as a unique dessert option, this cake is easy to make and guaranteed to impress.

Ingredients

For the Fruit Topping

• 1 cup rhubarb, diced (about ½-inch pieces)
• 1 cup fresh strawberries, hulled and sliced
• ½ cup granulated sugar
• ¼ cup unsalted butter, melted

For the Cake Batter

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup whole milk

Instructions

Step 1: Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch round cake pan (or a square pan) generously with butter or non-stick spray.

Step 2: Make the Fruit Topping

1. In a medium bowl, combine the diced rhubarb, sliced strawberries, and ½ cup sugar. Toss to coat evenly.
2. Pour the melted butter into the prepared cake pan, spreading it evenly across the bottom.
3. Arrange the strawberry and rhubarb mixture over the butter in an even layer.

Step 3: Prepare the Cake Batter

1. In a large mixing bowl, cream the softened butter and ¾ cup sugar together until light and fluffy.
2. Beat in the eggs, one at a time, then add the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Step 4: Assemble and Bake

1. Gently spoon the cake batter over the fruit topping, spreading it evenly to cover the fruit completely.
2. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Invert

1. Let the cake cool in the pan for about 10 minutes.
2. Run a knife around the edges of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate.
3. Let the pan sit for a few seconds before lifting it off to ensure all the fruit comes out neatly.

Serving and Storage Tips

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• For extra flair, drizzle with a bit of strawberry or caramel sauce.

Storage Tips

• Refrigerate: Store leftover cake in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

Helpful Notes

1. Use Fresh or Frozen Fruit: If fresh rhubarb or strawberries aren’t available, frozen works well—just thaw and drain excess liquid before using.
2. Balance the Tartness: Adjust the sugar in the topping depending on the sweetness of your strawberries.
3. Pan Choice: A springform pan works well for easier removal, but ensure it’s tightly sealed to prevent leaking.

Tips from Well-Known Chefs

• Ina Garten: Sprinkle a bit of orange zest over the fruit topping for a hint of citrus brightness.
• Martha Stewart: Substitute buttermilk for milk in the batter for a slightly tangy flavor and tender crumb.
• Ree Drummond: Add a dash of cinnamon to the fruit mixture for warmth and depth.

Frequently Asked Questions

1. Can I use other fruits?

Yes! Peaches, raspberries, or blueberries work wonderfully in this recipe.

2. What if I don’t have rhubarb?

You can use more strawberries or substitute with diced apples for a similar texture.

3. Can I make this cake gluten-free?

Yes, use a gluten-free 1:1 baking flour blend as a substitute for all-purpose flour.

4. How do I keep the fruit from sticking to the pan?

Ensure the butter is evenly spread, and don’t skimp on greasing the sides of the pan.

5. Can I make this ahead of time?

Yes! Bake the cake a day ahead and store it in the fridge. Let it come to room temperature or warm it slightly before serving.

6. How do I prevent the cake from becoming soggy?

Avoid using overly ripe strawberries and ensure your rhubarb is fresh and firm.

7. What if I don’t have a 9-inch pan?

You can use an 8-inch pan but increase the baking time slightly.

8. Can I add nuts?

Yes, chopped pecans or walnuts sprinkled over the fruit mixture add a delightful crunch.

9. Can I make this dairy-free?

Substitute the butter with plant-based butter and use almond or oat milk for the batter.

10. How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean, and the top is golden brown.