Baking/ Desserts/ Recipe

Strawberry Rhubarb Upside Down Cake

April 27, 2016 (Last Updated: January 10, 2019)

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Fresh strawberries and rhubarb are a perfect pairing in a strawberry rhubarb upside down cake.

Slice of strawberry rhubarb upside down cake

Spring is rhubarb season.  Rhubarb is such an awesome plant.  It just comes up as soon as the snow is gone.  A frost or even a late snow doesn’t hurt it and best of all…we can harvest it before anything else is even close to being ready.

Strawberry Rhubarb Upside Down Cake

I love rhubarb all by itself.  When I was a kid, I would even eat it raw like a celery stalk. Talk about sour! Whew! For this upside down cake, I’ve paired it with strawberries.

Strawberries and rhubarb are a perfect combination and make a wonderful gooey topping for this strawberry rhubarb upside down cake!

Strawberry Rhubarb Upside Down Cake

This upside down cake has become one of our favorites. The yellow cake is a perfect match for the strawberries and rhubarb.

Strawberry Rhubarb Upside Down Cake on a small white plate.

A few other strawberry desserts include:

5 from 5 votes
Slice of strawberry rhubarb upside down cake
Strawberry Rhubarb Upside Down Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Fresh strawberries and rhubarb baked with a yellow cake. 

Course: Dessert
Cuisine: American
Keyword: strawberry rhubarb, strawberry rhubarb cake, upside down cake
Servings: 12 servings
Calories: 373 kcal
Author: Kathy
Ingredients
  • 1 cup butter at room temperature
  • 1 cup sugar
  • 3 whole eggs
  • 2 teaspoons vanilla
  • 2 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/3 cup milk
  • 2 Tablespoons butter
  • 3/4 cup brown sugar
  • 2 cups strawberries sliced
  • 2 cups rhubarb cubed
Instructions
  1. Cream butter and sugar until light and fluffy.
  2. Mix in eggs and vanilla.
  3. In a separate bowl, mix flour, salt and baking powder together.
  4. Slowly add flour mixture to butter mixture.

  5. Mix in milk. Set aside.
  6. In a 10 inch cake pan, melt 2 tablespoons of butter. Swirl butter around so it covers all surfaces.
  7. Sprinkle brown sugar over melted butter.
  8. Layer strawberries on top of brown sugar.
  9. Sprinkle rhubarb over strawberries.
  10. Carefully spread cake batter over rhubarb. The cake batter is fairly thick.
  11. Bake at 350 degrees for 60 minutes until cake is done. Test with a toothpick inserted in the center. If if comes out clean, it is done.
  12. Rest on a cooling rack for 10 minutes.
  13. While still warm, run a knife around outside of cake. Place a large plate over the top of the cake. Carefully, but quickly flip cake pan and plate over. Once the cake falls onto plate, remove cake pan. Continue cooling on plate.
Nutrition Facts
Strawberry Rhubarb Upside Down Cake
Amount Per Serving
Calories 373 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 47mg16%
Sodium 257mg11%
Potassium 202mg6%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 31g34%
Protein 3g6%
Vitamin A 565IU11%
Vitamin C 15.8mg19%
Calcium 70mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Other Rhubarb Recipes

Rhubarb Sauce

Rhubarb Sauce

Rhubarb MuffinsRhubarb Muffins

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45 Comments

  • Reply
    Fred /G
    April 27, 2019 at 5:04 pm


    Great combo of favorite fruits

  • Reply
    Katie Crenshaw
    March 22, 2017 at 7:09 pm


    I am a lover of the strawberry and rhubarb combination. It is popular in the summer in Wisconsin where my family is, so it reminds me of them. I have never had it on cake. I am sure it is fabulous. I can’t wait to make it. Yum!!!

    • Reply
      Kathy
      March 22, 2017 at 7:29 pm

      It is one of my favorite combinations too! I can’t wait for our rhubarb to be ready this season!

  • Reply
    karrie @ Tasty Ever After
    May 4, 2016 at 5:04 pm


    Strawberries and rhubarb are so perfect together, especially when they are both in a yummy cake 🙂

  • Reply
    Adina
    May 3, 2016 at 6:55 am

    Wonderful rhubarb cake, I love it! And that rhubarb sauce looks amazing as well.

    • Reply
      Kathy
      May 4, 2016 at 4:28 am

      It is the season for rhubarb!

  • Reply
    Megan - The Emotional Baker
    April 29, 2016 at 4:45 pm

    I’ve only baked with rhubarb once. I can’t wait to get my hands on some and try this awesome cake 🙂

    • Reply
      Kathy
      April 30, 2016 at 5:09 am

      This time of year you can often find it in your grocery store in the produce section.

  • Reply
    annie@ciaochowbambina
    April 29, 2016 at 9:34 am


    Yum! What a gorgeous looking upside down cake! Can you believe I’ve never had rhubarb? I’d like to begin with this cake!

    • Reply
      Kathy
      April 30, 2016 at 5:10 am

      You need to get a hold of some rhubarb now! It is such a unique ingredient and totally delicious!

  • Reply
    mira
    April 29, 2016 at 7:24 am

    Strawberries and rhubarb is a great combo! This upside down cake looks amazing!

    • Reply
      Kathy
      April 30, 2016 at 5:10 am

      I love strawberries and rhubarb together too!

  • Reply
    Amanda
    April 29, 2016 at 7:17 am

    This really takes me back to when I was a kid. Upside cakes like this were something my mom was always find of. The combination of strawberry and rhubarb sounds so tasty! This looks so homey and comforting.

    • Reply
      Kathy
      April 30, 2016 at 5:11 am

      I think I need to make a whole lot more upside down cakes. They are so moist and tasty!

  • Reply
    Laura ~ Raise Your Garden
    April 29, 2016 at 4:11 am

    I love your little upside down cake. And like you, I like rhubarb by itself but with strawberries it’s good too. I do not like the bunnies eating my rhubarb. Sigh. At least they are cute!

    • Reply
      Kathy
      April 29, 2016 at 5:03 am

      Oh dear! The deer won’t touch our rhubarb and we don’t have a problem with wild bunnies. There’s nothing worse than going out to your garden only to discover it’s been devoured by critters!

  • Reply
    Anu - My Ginger Garlic Kitchen
    April 29, 2016 at 3:57 am

    Absolutely in love with this strawberry rhubarb upside down cake. I didn’t raw you could eat raw stalks. Thanks for info! 🙂

    • Reply
      Kathy
      April 29, 2016 at 5:19 am

      The raw stalks never bothered me. I know you can’t eat the leaves…those are poisonous.

  • Reply
    Manali @ CookWithManali
    April 29, 2016 at 3:55 am

    I love upside down cakes, they are wonderful. This sounds delicious.

    • Reply
      Kathy
      April 29, 2016 at 5:21 am

      I agree! I love how the fruit just makes its own topping!

  • Reply
    Fran @ G'day Souffle'
    April 28, 2016 at 11:27 pm

    I always find that rhubarb is a bit tart, UNTIL you add some sugar, and then it’s great. Your upside-down cake reminds me of a French Tarte Tartin- NICE!

    • Reply
      Kathy
      April 29, 2016 at 5:21 am

      A little sugar in just about anything can transform it into something wonderful! 🙂

  • Reply
    CakePants
    April 28, 2016 at 9:04 pm

    What a lovely cake! I look forward to making recipes with rhubarb every spring, but I actually didn’t care for rhubarb until the last 5 years or so. I’m not sure how much you would have had to pay me as a child to eat a stalk raw…that’s intense!

    • Reply
      Kathy
      April 29, 2016 at 5:22 am

      I know….and I did it for free!

  • Reply
    geraldine | Green Valley Kitchen
    April 28, 2016 at 7:20 pm

    I need to get on the program, Kathy – I’ve seen a bunch of great rhubarb recipes lately. Yours looks delicious – love a good upside down cake!

    • Reply
      Kathy
      April 28, 2016 at 7:35 pm

      This is the first time I’ve made an upside down cake with something other than pineapple! With strawberries and rhubarb it is quite yummy!

  • Reply
    Nicole @ Young, Broke and Hungry
    April 28, 2016 at 11:17 am

    Yay for rhubarb season! This upside down cake is utterly beautiful.

    • Reply
      Kathy
      April 28, 2016 at 7:58 pm

      Thanks!

  • Reply
    Dawn @ Girl Heart Food
    April 28, 2016 at 10:01 am

    Such a pretty looking cake, Kathy! And eating rhubarb raw? Whoa! You must really like sour stuff! I can’t wait for my rhubarb to come up so I can give this recipe a try 🙂

    • Reply
      Kathy
      April 28, 2016 at 7:38 pm

      Eating raw rhubarb was definitely a kid thing. My tastes have totally matured now….well, mostly!:)

  • Reply
    Nicoletta @ sugarlovespices
    April 28, 2016 at 7:36 am

    Beautiful looking upside-down cake with a lovely combination of flavors. Like you, my husband could eat raw stalks of rhubarb just dipped in some sugar…I don’t think I could do that 😉 . But I would definitely have a piece of this cake for breakfast 🙂 !

    • Reply
      Kathy
      April 28, 2016 at 7:36 pm

      Thanks! I don’t think I could eat an entire stalk anymore. But every once in a while I still sneak a little nibble!

  • Reply
    allie @ Through Her Looking Glass
    April 28, 2016 at 4:43 am

    Hi Kathy! I love this great use for rhubarb. What a delicious cake. I can’t believe you could eat the stalks raw. Wow, brave kid! I love how you paired it with strawberries in this yummy cake!

    • Reply
      Kathy
      April 28, 2016 at 4:55 am

      I’m not sure I ate a ton of it, but definitely a few bites! It was sour!

  • Reply
    Mary Ann | The Beach House Kitchen
    April 28, 2016 at 4:30 am

    This cake is right up my alley Kathy! I’m lovin’ rhubarb lately! One of the first cakes I ever made when I was a kid was a pineapple upside down cake, so I’m all about upside down cakes! Thanks for sharing! Enjoy your weekend!

  • Reply
    Balvinder
    April 27, 2016 at 5:27 pm

    I have never been brave enough to try anything with rhubarb but you have made this cake look so yummy!

    • Reply
      Kathy
      April 27, 2016 at 6:05 pm

      Oh….rhubarb is the best! You need to give it a try!

  • Reply
    Meghan | Fox and Briar
    April 27, 2016 at 3:52 pm


    Strawberries and rhubarb were meant to be together! That is so cute that you ate it raw as a kid! I think I tried it once and then never again! But in this upside down cake I would definitely enjoy it – I love the concept of an upside down cake, what a great way to enjoy these spring flavors!

    • Reply
      Kathy
      April 27, 2016 at 6:05 pm

      Cooked with a bit of sugar is a whole lot better than eating it raw!

  • Reply
    Cheyanne @ No Spoon Necessary
    April 27, 2016 at 2:09 pm

    Oh wow, I love rhubarb, but you REALLY love rhubarb! Eating it raw? That’s brave! 😉 This upside down cake is gorgeous!! Nothing better than rhubarb and strawberries in a sweet dessert! Love this, dear! Cheers!

    • Reply
      Kathy
      April 27, 2016 at 6:06 pm

      The wonders of being a kid…. 🙂

  • Reply
    Ashley
    April 27, 2016 at 1:07 pm

    It always makes me sad how short rhubarb season is! This upside down cake is too cool!

    • Reply
      Kathy
      April 27, 2016 at 6:07 pm

      I always chop up a bunch and throw it in the freezer. It’s good to throw into any recipe!

  • Reply
    Rahul @samosastreet.com
    April 27, 2016 at 12:42 pm

    Nothing goes together better than strawberries and rhubarb! This cake is beautiful! I wish I had some for breakfast.

    • Reply
      Kathy
      April 27, 2016 at 6:07 pm

      I always sneak a piece for breakfast 🙂 Just don’t tell my kids!

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