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Strawberry Rhubarb Upside Down Cake is my answer whenever I want a dessert that is both gorgeous and bursting with the flavors of late spring. Tangy rhubarb and juicy strawberries caramelize at the base, turning golden under a fluffy vanilla cake. When you flip it out of the pan, you get a showstopper with ruby-red fruit gleaming on top and those buttery brown sugar juices soaking in every bite.
My family loves how this cake feels nostalgic yet impressive. It made an early summer afternoon extra special when I brought it still-warm to a casual backyard dinner with friends.
Ingredients
- Strawberries: juicy and bright, use peak-season berries for maximum flavor and color
- Rhubarb: a tart contrast to sweet berries, pick stalks that are firm with a vibrant color and avoid leaves which are toxic
- Brown sugar: creates that caramelized fruity top, dark brown sugar works too for a deeper flavor
- Unsalted butter: for richness and tender crumb, always bake with fresh butter for best taste
- All-purpose flour: foundation of the cake, sift for a fine even texture
- Baking powder: the lift behind the soft crumb, make sure yours is fresh so the cake rises well
- Salt: enhances all the flavors, a pinch is all you need
- Granulated sugar: for sweetness in the cake, use a good quality fine-grained sugar
- Eggs: structure and moisture, choose large eggs at room temperature for best results
- Vanilla extract: brings the cake together, pure extract gives a true vanilla aroma
- Milk: adds moisture to the crumb, whole milk gives the richest texture
Step-by-Step Instructions
- Prep the Pan and Oven:
- Preheat your oven to 350 degrees F. Line a 9 inch round cake pan with parchment in the bottom then grease it well with butter so nothing sticks after baking.
- Make the Brown Sugar Layer:
- Combine the melted butter and brown sugar thoroughly using a fork. Spread this evenly on the bottom of the prepared pan. This creates the syrupy layer that becomes your cake’s jewel-toned top.
- Arrange the Fruit:
- Scatter the chopped rhubarb and sliced strawberries over the brown sugar mixture. Arrange them in a single layer so the fruit cooks down evenly and really shines when the cake is flipped out.
- Prepare the Dry Ingredients:
- In a medium bowl whisk together the flour baking powder and salt. Set this aside so it is ready to add to the batter in stages.
- Cream the Butter and Sugar:
- In a large mixing bowl beat the softened butter and granulated sugar until the mixture is pale and fluffy. Take your time here because this step makes the cake extra tender.
- Add the Eggs and Vanilla:
- Add eggs one at a time mixing thoroughly after each addition so the batter stays smooth. Stir in the vanilla extract.
- Combine the Wet and Dry Ingredients:
- Add the dry flour mixture in three parts alternating with the milk beginning and ending with the dry ingredients. Gently mix only until just combined to keep the cake light.
- Spread the Batter:
- Dollop the batter in spoonfuls over the fruit and smooth it out gently with a spatula. Go slowly to avoid shifting the fruit too much.
- Bake the Cake:
- Slide the pan into the oven and bake for 40 to 45 minutes. The cake should be golden brown on top and a toothpick inserted in the center should come out clean with no wet batter clinging to it.
- Invert and Cool:
- Let the cake rest in the pan for at least 10 minutes after baking. Place a plate on top of the pan then carefully flip it over. Lift the pan away and slowly peel off the parchment. Let it sit a few more minutes before slicing so the fruity syrup sets on top.
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Rhubarb is my favorite seasonal find and I wait all year for those pretty tarts stalks at the farmers market. The first time we made this cake together my son piled on extra strawberries and declared it the juiciest cake ever as we enjoyed it at our backyard picnic.
Storage Tips
This cake stores well tightly wrapped at room temperature for up to two days. To keep it longer refrigerate in an airtight container. Warm slices slightly before serving for the freshest taste. Be sure to let the cake cool to room temperature before covering so it does not get soggy.
Ingredient Substitutions
No fresh rhubarb Try frozen but let it thaw and drain well. Dairy free swap in plant based butter and your favorite non dairy milk. Gluten free flour blends work for a similar result just check the package for cup for cup replacement.
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Serving Suggestions
A dollop of softly whipped cream or vanilla ice cream is unbeatable with the warm cake. It also pairs nicely with plain Greek yogurt for a brunch treat. A dusting of powdered sugar just before serving makes it extra festive.
A Bit of Context
Strawberry rhubarb is a classic American combo celebrated in pies crisps and cakes. Upside down cakes have roots in old fashioned home baking where fruit is caramelized under cake batter and flipped to reveal a glossy vibrant topping. This cake is a slight twist blending two traditions into one timeless dessert.
Frequently Asked Questions
- → Can I use frozen rhubarb instead of fresh?
Yes, thaw and drain the frozen rhubarb well before baking to prevent excess moisture in the cake layer.
- → What’s the best way to invert the cake?
Let the cake cool for about 10–15 minutes, then carefully invert onto a serving plate and gently lift away the parchment paper.
- → Can I add flavor variations?
Absolutely! Adding a touch of lemon zest to the batter brightens the flavors. You may also try a sprinkle of cinnamon or swap in other berries for variation.
- → How should I serve this dessert?
Serve slices slightly warm with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- → How do I store leftovers?
Cover and store leftover cake in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.