Dessert

Strawberry Rhubarb Upside Down Cake

by Holly
5 from 9 votes
July 9, 2014 · Updated July 7, 2020 · 25 Comments

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Strawberry Rhubarb Upside Down Cake with a title

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!

Strawberry Rhubarb Upside Down Cake

Sweet & Tart Dessert Recipes

Strawberry Rhubarb Upside Down Cake with ice cream
5 from 9 votes
Review Recipe

Strawberry Rhubarb Upside Down Cake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Holly Nilsson
Course Dessert
Cuisine American
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!
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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

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Instructions

  • Preheat oven to 350 degrees.
  • 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.
  • For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice.
  • In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
  • Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
    pouring batter over rhubarb
  • Spread the batter over the fruit and bake 35-38 minutes or just until a toothpick comes out clean.
  • 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

Calories: 357, Carbohydrates: 58g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 51mg, Sodium: 125mg, Potassium: 364mg, Fiber: 2g, Sugar: 35g, Vitamin A: 460IU, Vitamin C: 31.4mg, Calcium: 131mg, Iron: 1.7mg
Keyword Strawberry Rhubarb Upside Down Cake
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Holly

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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!

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Comments

  1. I made this today for Father’s Day! It turned out so wonderful. A bit tart and a bit sweet! Everyone loved it. This is a keeper!
    Too bad I can’t post a picture of mine!5 stars

    Reply

  2. Is it a full lemon juiced? I got 3 tablespoons, the ingredients say 1 lemon. Then the instructions say 1 tablespoon, thanks!

    Reply

    1. For this recipe, we use 1 tablespoon of the juiced lemon in step 3 and the zest from a whole lemon in step 4 Dani.

      Reply

    1. Hi Bevy, we 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.

      Reply

  4. This came out absolutely fantastic!! I only used rhubarb because I just love rhubarb, all else the same. This recipe is a keeper for life!!5 stars

    Reply

  6. Hi!…I love your recipes…..and this one has me yearning for rhubarb to grow!…..but while I am waiting I decided to try a different approach….I had a can of Blueberry Pie filling so decided to try it with this…I added a 1/4cup of water to the filling so it would not dry out….and it was perfect..now the flavour possibilities are enlarged…….my hubby really enjoyed it….Thanks again.5 stars

    Reply

  7. 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.

    Reply

    2. Hi!….my hubby won’t eat cooked strawberries ….so I pair my rhubarb with cherries either fresh when they are season …frozen….or canned…..they taste great together..
      Enjoy!!

      Reply

    1. 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.

      Reply

    1. 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!

      Reply