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
    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 ๐Ÿ™‚

    • 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
    [email protected]
    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
      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! ๐Ÿ™‚

    • 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! ๐Ÿ™‚

  • 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!

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