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Strawberry Rhubarb Upside Down Cake

A slice cut from a glistening Strawberry Rhubarb Upside Down Cake, showing the strawberry topping and moist cake base.
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Make this classic upside down cake featuring the bright flavors of fresh strawberries and tart rhubarb, topped with a simple, rich caramel layer. This recipe delivers nostalgic comfort with seasonal produce.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh rhubarb, cut into 1/2-inch pieces
  • 2 cups fresh strawberries, halved or quartered
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350 degrees F. You will need a 9-inch round cake pan.
  2. Prepare the topping: In a small saucepan, combine 1 cup sugar, 1/2 cup butter, and water. Heat over medium heat, stirring until the sugar dissolves and the mixture boils. Cook without stirring for 5 minutes until it turns a light amber color. Remove from heat and stir in 1/2 teaspoon vanilla extract.
  3. Pour the caramel mixture evenly into the bottom of the prepared cake pan.
  4. Arrange the rhubarb pieces and strawberries over the caramel layer in a decorative pattern.
  5. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  6. In a large bowl, cream together the remaining 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in 1 teaspoon vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
  8. Gently spoon the cake batter over the fruit layer in the pan. Do not stir the batter into the caramel and fruit.
  9. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the cake pan. Carefully invert the cake onto the plate. Lift the pan off slowly. If any fruit sticks, gently place it back onto the cake.
  12. Let the cake cool completely before slicing and serving.

Notes

  • For the best caramel color, watch the sugar closely after it begins to boil.
  • Use firm, fresh strawberries and rhubarb for the best texture after baking.
  • This cake is excellent served warm with a dollop of whipped cream.

Nutrition

Find it online: https://purecookingjoy.com/strawberry-rhubarb-upside-down-cake/

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