Baking/ Desserts/ Recipe

Strawberry Rhubarb Upside Down Cake

April 27, 2016 (Last Updated: October 18, 2020)

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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.

Two fresh strawberries in front of a slice of 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!

An upside down cake with rhubarb and strawberries.

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

A piece of cake half eaten with crumbs remaining on the plate.

A few other strawberry desserts include:

Be sure to check out all my delicious desserts!

A slice of yellow cake topped with fruit.

Strawberry Rhubarb Upside Down Cake

Kathy
Fresh strawberries and rhubarb baked with a yellow cake. 
5 from 5 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 373 kcal

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
 

  • Cream butter and sugar until light and fluffy.
  • Mix in eggs and vanilla.
  • In a separate bowl, mix flour, salt and baking powder together.
  • Slowly add flour mixture to butter mixture.
  • Mix in milk. Set aside.
  • In a 10 inch cake pan, melt 2 tablespoons of butter. Swirl butter around so it covers all surfaces.
  • Sprinkle brown sugar over melted butter.
  • Layer strawberries on top of brown sugar.
  • Sprinkle rhubarb over strawberries.
  • Carefully spread cake batter over rhubarb. The cake batter is fairly thick.
  • 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.
  • Rest on a cooling rack for 10 minutes.
  • 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

Calories: 373kcalCarbohydrates: 51gProtein: 3gFat: 17gSaturated Fat: 11gCholesterol: 47mgSodium: 257mgPotassium: 202mgFiber: 1gSugar: 31gVitamin A: 565IUVitamin C: 15.8mgCalcium: 70mgIron: 1.4mg
Keyword strawberry rhubarb, strawberry rhubarb cake, upside down cake
Tried this recipe?Leave a comment and let me know what you think.

 

 

 

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45 Comments

  • 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 ๐Ÿ™‚

    • 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 ๐Ÿ˜‰ . But I would definitely have a piece of this cake for breakfast ๐Ÿ™‚ !

    • 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

    5 stars
    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! ๐Ÿ˜‰ 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…. ๐Ÿ™‚

  • 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 ๐Ÿ™‚ Just don’t tell my kids!

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