Strawberry Rhubarb Upside Down Cake
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How to Make Strawberry Rhubarb Upside Down Cake
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I was recently given a huge bag of beautiful rhubarb (thank you Amy & Isabelle!)! So delicious!
My youngest loves it raw dipped in sugar and I love rhubarb desserts! Rhubarb is typically paired with strawberries and usually made into a Strawberry Rhubarb pie.. which of course is delicious! I was wanting something a little bit different than a traditional pie and I have to tell you, this Strawberry Rhubarb Upside Down Cake is amazing!
Delicious fresh rhubarb & strawberries topped with a very simple yet amazing homemade cake and baked until golden. The result is a fluffy cake with an incredible fresh topping keeps the entire cake beyond moist! One of my favorite rhubarb desserts yet!
This dessert is best served warm (or room temperature) and topped with vanilla ice cream!
- 2 1/2 cups fresh rhubarb
- 2 cups fresh strawberries
- 1/4 cup butter , melted
- 1/2 cup brown sugar
- 1 1/2 tablespoons flour
- 1/4 cup butter , melted
- 3/4 cup sugar
- 1 egg
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 lemon , zested & juiced
- 2/3 cup milk
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Preheat oven to 350 degrees.
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Toss rhubarb, strawberries & flour in a small bowl. Pour 1/4 cup melted butter into a 9" round pan. Top with brown sugar and strawberry/rhubarb mixture.
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For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice.
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In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
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Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
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Spread the batter over the fruit and bake 35-38 minutes or just until a toothpick comes out clean.
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Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
I have made this recipe 4 times now. It’s delicious, but doesn’t seem to cook the batter completely in the centre in the allotted time. Should I try a larger baking tin? I’ve extended the time by 20 minutes, but wondering if there is another solution.
Ovens can vary slightly
Making this right now! Yummy!
Can this be made with just rhubarb for those who cannot eat strawberries? Just increase the amount of sugar?
I think that would work just fine!
Amazing….yes drain rhubarb and follow directions. Making it again for second time
Can I use frozen rhubarb
I haven’t tried it but I would think it would work. I would suggest thawing and draining the rhubarb first so your dish doesn’t turn out watery.
Thanks for the recipe! I have not worked much with rhubarb. Does it have to be peeled first?
Only if the outside is really tough. I usually wash it and trim the ends. Once you’ve trimmed the ends, you can try “peeling” the edge like you would celery. If it’s tough it will come right off!
What a great web site for some amazing recipes – Love it
Thank you Cameron! :)
I love your website it’s so informative and also VERY INSPIRATIONAL. Thank you.