by Holly
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
Prep Time 10 minutes
Servings 8
Course Dessert
Cuisine AmericanIngredients
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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
- 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
