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Fresh strawberries and rhubarb are a perfect pairing in a 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.
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!
This upside down cake has become one of our favorites. The yellow cake is a perfect match for the strawberries and rhubarb.
A few other strawberry desserts include:
Be sure to check out all my delicious desserts!
Strawberry Rhubarb Upside Down Cake
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
45 Comments
Megan - The Emotional Baker
April 29, 2016 at 4:45 pmI’ve only baked with rhubarb once. I can’t wait to get my hands on some and try this awesome cake 🙂
Kathy
April 30, 2016 at 5:09 amThis time of year you can often find it in your grocery store in the produce section.
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April 29, 2016 at 9:34 amYum! What a gorgeous looking upside down cake! Can you believe I’ve never had rhubarb? I’d like to begin with this cake!
Kathy
April 30, 2016 at 5:10 amYou need to get a hold of some rhubarb now! It is such a unique ingredient and totally delicious!
mira
April 29, 2016 at 7:24 amStrawberries and rhubarb is a great combo! This upside down cake looks amazing!
Kathy
April 30, 2016 at 5:10 amI love strawberries and rhubarb together too!
Amanda
April 29, 2016 at 7:17 amThis 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.
Kathy
April 30, 2016 at 5:11 amI think I need to make a whole lot more upside down cakes. They are so moist and tasty!
Laura ~ Raise Your Garden
April 29, 2016 at 4:11 amI 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!
Kathy
April 29, 2016 at 5:03 amOh 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!
Anu - My Ginger Garlic Kitchen
April 29, 2016 at 3:57 amAbsolutely in love with this strawberry rhubarb upside down cake. I didn’t raw you could eat raw stalks. Thanks for info! 🙂
Kathy
April 29, 2016 at 5:19 amThe raw stalks never bothered me. I know you can’t eat the leaves…those are poisonous.
Manali @ CookWithManali
April 29, 2016 at 3:55 amI love upside down cakes, they are wonderful. This sounds delicious.
Kathy
April 29, 2016 at 5:21 amI agree! I love how the fruit just makes its own topping!
Fran @ G'day Souffle'
April 28, 2016 at 11:27 pmI 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!
Kathy
April 29, 2016 at 5:21 amA little sugar in just about anything can transform it into something wonderful! 🙂
CakePants
April 28, 2016 at 9:04 pmWhat 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!
Kathy
April 29, 2016 at 5:22 amI know….and I did it for free!
geraldine | Green Valley Kitchen
April 28, 2016 at 7:20 pmI 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!
Kathy
April 28, 2016 at 7:35 pmThis is the first time I’ve made an upside down cake with something other than pineapple! With strawberries and rhubarb it is quite yummy!