Strawberry Rhubarb Upside Down Cake (Print Version)
# Ingredients:
→ Fruit Layer
01 -
225 g rhubarb, chopped
02 -
225 g strawberries, sliced
03 -
110 g brown sugar
04 -
60 ml unsalted butter, melted
→ Cake Batter
05 -
190 g all-purpose flour
06 -
6 g baking powder
07 -
1 g salt
08 -
115 g unsalted butter, softened
09 -
150 g granulated sugar
10 -
2 large eggs
11 -
5 ml vanilla extract
12 -
120 ml milk
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 cm round cake pan and line the base with parchment paper.
02 -
Combine melted butter and brown sugar in a small bowl, then spread evenly over the base of the prepared pan. Arrange rhubarb and strawberries on top in an even layer.
03 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
04 -
In a large bowl, beat softened butter and granulated sugar together until light and fluffy.
05 -
Beat in eggs individually, mixing well after each addition. Stir in vanilla extract.
06 -
Alternate adding the flour mixture and milk to the batter, starting and ending with the flour mixture. Mix gently until just combined.
07 -
Carefully spread the batter over the fruit layer in the cake pan. Bake for 40–45 minutes, or until a skewer inserted into the center emerges clean.
08 -
Let the cake cool in the pan for 10–15 minutes. Invert onto a serving plate, remove parchment paper, and allow to cool slightly before slicing.
# Notes:
01 -
If using frozen rhubarb, ensure it is thawed and well-drained to prevent excess moisture.
02 -
Serve warm, paired with whipped cream or vanilla ice cream for a complementary finish.
03 -
Rest the cake a few minutes after unmolding for the topping to set properly.
04 -
A hint of lemon zest in the batter adds brightness to the overall flavor.