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Strawberry Rhubarb Upside Down Cake

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A delightful springtime cake that combines the sweetness of strawberries with the tartness of rhubarb, topped with a buttery caramel layer.

Ingredients

Scale
  • 2 cups fresh strawberries, sliced
  • 2 cups rhubarb, chopped (about 1/2-inch pieces)
  • 1 cup granulated sugar, divided (1/2 cup for topping, 1/2 cup for batter)
  • 4 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (whole or plant milk)
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment if desired.
  2. Melt the butter in a small saucepan over low heat. Stir in 1/2 cup of the sugar until dissolved and slightly bubbly. Pour this caramel mixture into the bottom of the prepared pan and spread it evenly.
  3. Arrange the sliced strawberries and chopped rhubarb in a single layer over the caramel. Pack them gently to cover the surface.
  4. In a large bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 cup sugar until combined.
  5. In a separate bowl, beat the milk, vanilla, and eggs until smooth and slightly frothy.
  6. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Do not overmix; a few lumps are fine.
  7. Spoon the batter evenly over the fruit, smoothing the top lightly so the fruit is covered.
  8. Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully invert. Lift the pan to reveal the glazed fruit top.

Notes

Serve with whipped cream or vanilla ice cream. Wrap the cake tightly to avoid drying if stored. Can be frozen for up to 2 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/strawberry-rhubarb-upside-down-cake/