Strawberry Rhubarb Upside Down Cake

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Strawberry Rhubarb Upside Down Cake! The BEST way to use rhubarb! 3 #rhubarb #cake #upsidedown #dessert

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!

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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!

Strawberry Rhubarb Upside Down Cake! The ultimate upside down cake! #rhubarb #cake #dessert

 

Print Recipe
Strawberry Rhubarb Upside Down Cake
Author: Holly
Ingredients
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  • 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
Batter
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice.
  4. In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
  5. Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
  6. Spread the batter over the fruit and bake 35-38 minutes or just until a toothpick comes out clean.
  7. 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

(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

 

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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!

13 comments on “Strawberry Rhubarb Upside Down Cake”

  1. 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.

  2. Making this right now! Yummy!

  3. Can this be made with just rhubarb for those who cannot eat strawberries? Just increase the amount of sugar?

  4. Amazing….yes drain rhubarb and follow directions. Making it again for second time

  5. Can I use frozen rhubarb

  6. 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!

  7. What a great web site for some amazing recipes – Love it

  8. I love your website it’s so informative and also VERY INSPIRATIONAL. Thank you.

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