Name: Strawberry Rhubarb Upside Down Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 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

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!

Review Recipe

Strawberry Rhubarb Upside Down Cake

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings

Author Holly

Course Dessert

Cuisine American

Print Pin

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.
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, Fat: 12g, Saturated Fat: 7g, Cholesterol: 51mg, Sodium: 125mg, Potassium: 364mg, Carbohydrates: 58g, Fiber: 2g, Sugar: 35g, Protein: 4g, Vitamin A: 9.2%, Vitamin C: 38%, Calcium: 13.1%, Iron: 9.7%

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

Keyword Strawberry Rhubarb Upside Down Cake

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