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Home » Desserts

Published: Apr 27, 2016 · Modified: Oct 18, 2020 by Kathy

Strawberry Rhubarb Upside Down Cake

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Strawberry Rhubarb Upside Down Cake

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:

  • Strawberry Roll Cake
  • Strawberry Short Cake
  • No Bake Berry Delight

Be sure to check out all my delicious desserts!

A slice of yellow cake topped with fruit.

Strawberry Rhubarb Upside Down Cake

Kathy Berget
Fresh strawberries and rhubarb baked with a yellow cake. 
5 from 16 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 373 kcal
Prevent your screen from going dark

Ingredients
 
 

  • 1 cup butter at room temperature
  • 1 cup sugar
  • 3 whole eggs
  • 2 teaspoons vanilla
  • 2 ¼ cup flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ⅓ cup milk
  • 2 Tablespoons butter
  • ¾ 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.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 373kcalCarbohydrates: 51gProtein: 3gFat: 17gSaturated Fat: 11gCholesterol: 47mgSodium: 257mgPotassium: 202mgFiber: 1gSugar: 31gVitamin A: 565IUVitamin C: 15.8mgCalcium: 70mgIron: 1.4mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

 

 

 

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Reader Interactions

Comments

  1. Megan - The Emotional Baker says

    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 says

      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
  2. annie@ciaochowbambina says

    April 29, 2016 at 9:34 am

    5 stars
    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 says

      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
  3. mira says

    April 29, 2016 at 7:24 am

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

    Reply
    • Kathy says

      April 30, 2016 at 5:10 am

      I love strawberries and rhubarb together too!

      Reply
  4. Amanda says

    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 says

      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
  5. Laura ~ Raise Your Garden says

    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 says

      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
  6. Anu - My Ginger Garlic Kitchen says

    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 says

      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
  7. Manali @ CookWithManali says

    April 29, 2016 at 3:55 am

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

    Reply
    • Kathy says

      April 29, 2016 at 5:21 am

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

      Reply
  8. Fran @ G'day Souffle' says

    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 says

      April 29, 2016 at 5:21 am

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

      Reply
  9. CakePants says

    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 says

      April 29, 2016 at 5:22 am

      I know....and I did it for free!

      Reply
  10. geraldine | Green Valley Kitchen says

    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 says

      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
  11. Nicole @ Young, Broke and Hungry says

    April 28, 2016 at 11:17 am

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

    Reply
    • Kathy says

      April 28, 2016 at 7:58 pm

      Thanks!

      Reply
  12. Dawn @ Girl Heart Food says

    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 says

      April 28, 2016 at 7:38 pm

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

      Reply
  13. Nicoletta @ sugarlovespices says

    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 says

      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
  14. allie @ Through Her Looking Glass says

    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 says

      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
  15. Mary Ann | The Beach House Kitchen says

    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
  16. Balvinder says

    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 says

      April 27, 2016 at 6:05 pm

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

      Reply
  17. Meghan | Fox and Briar says

    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 says

      April 27, 2016 at 6:05 pm

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

      Reply
  18. Cheyanne @ No Spoon Necessary says

    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 says

      April 27, 2016 at 6:06 pm

      The wonders of being a kid.... 🙂

      Reply
  19. Ashley says

    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 says

      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
  20. Rahul @samosastreet.com says

    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 says

      April 27, 2016 at 6:07 pm

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

      Reply
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5 from 16 votes (11 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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