Strawberry Rhubarb Upside Down Cake

This strawberry rhubarb upside-down cake transforms two seasonal favorites into a delightful dessert that balances sweet strawberries with tart rhubarb. The caramelized fruit topping cascades beautifully down the sides of a tender, moist cake that's perfect for summer gatherings or weekend treats.

I started making this cake when my rhubarb plant was producing more than I could handle. One day when strawberries were on sale, I combined the two fruits and this has become my signature summer dessert that everyone requests for family gatherings.

Ingredients

Upside Down Topping

• Butter melted creates the caramel base that glazes the fruit beautifully
• Brown sugar packed provides that rich caramel flavor that pairs perfectly with the tart fruits
• Fresh strawberries sliced look for bright red berries that are fragrant for the best flavor
• Fresh rhubarb chopped select firm stalks with vibrant color and no wilting

Cake Batter

• Butter use unsalted at room temperature for best incorporation
• White sugar provides sweetness to balance the tart rhubarb
• Brown sugar adds moisture and depth of flavor to the cake
• Eggs bind the cake together while adding richness
• Vanilla use pure extract for the best flavor
• White flour all purpose flour works perfectly
• Baking soda and powder these leavening agents ensure a fluffy texture
• Sour cream adds incredible moisture and tenderness to the cake
• Fresh rhubarb finely chopped adds bursts of flavor throughout the cake

Step-by-Step Instructions

Prepare the Pan:

Pour melted butter into the bottom of a greased 13x9 inch baking pan, then evenly sprinkle with brown sugar to create the caramel base. This foundation will beautifully glaze the fruit as it bakes and creates that signature upside down cake effect.

Arrange the Fruit:

Layer sliced strawberries across the brown sugar base, then sprinkle with chopped rhubarb pieces. Press them gently into the sugar to ensure they stick. This careful arrangement ensures every slice has the perfect balance of both fruits.

Make the Batter Base:

Cream together butter and sugars until light and fluffy, about 3 minutes. This incorporation of air creates the foundation for a tender cake crumb. Add eggs and vanilla, beating well after each addition until the mixture is silky smooth.

Combine Dry Ingredients:

Whisk flour, baking soda and baking powder in a separate bowl to ensure even distribution of leavening agents. Even distribution prevents any bitter spots in the finished cake.

Alternate Additions:

Add dry ingredients and sour cream to the butter mixture in alternating batches, beginning and ending with dry ingredients. This method prevents overmixing which can make the cake tough and ensures even incorporation.

Incorporate Rhubarb:

Fold in the finely chopped rhubarb by hand with a spatula. Using small pieces allows the rhubarb to distribute evenly throughout the batter while maintaining distinct pockets of tartness.

Layer and Bake:

Carefully spread batter over the fruit arrangement, taking care not to disturb the fruit layer. Bake until golden and a toothpick inserted in the center comes out clean, approximately 50 minutes.

The Flip:

After cooling for 20 minutes, run a knife around the edges, place a serving platter over the pan, and quickly flip to reveal the gorgeous fruit topping. This dramatic reveal is the most satisfying part of making an upside down cake.

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Rhubarb is truly the star of this cake despite its supporting role. I grow several varieties in my garden, and have found that the redder stalks not only look more beautiful in the finished cake but also tend to have a better balance of sweetness and tartness. My grandmother used to make a similar cake with just rhubarb, but the addition of strawberries elevates it to something truly special.

Storage Tips

This cake maintains its moisture beautifully for 2-3 days when stored at room temperature in an airtight container. If you need to keep it longer, refrigeration will extend its life to about 5 days, though the texture becomes slightly more dense when chilled. Always bring refrigerated cake to room temperature before serving for the best flavor and texture. Avoid plastic wrap directly on the fruit topping as it can stick and pull off some of the fruit when removed.

Seasonal Variations

While strawberry and rhubarb make a classic pairing, this versatile cake base works wonderfully with other seasonal fruits. In late summer, try peaches and blackberries for a different flavor profile. Fall brings opportunities for apple and cranberry combinations, while winter might call for pear and dried cranberries. The key is maintaining a similar volume of fruit and adjusting sweetness based on your fruit choice. For particularly juicy fruits, a light dusting of flour on the fruit layer helps prevent sogginess.

Serving Suggestions

This cake shines on its own but becomes even more special with accompaniments. Serve warm slices with a scoop of vanilla ice cream or dollop of lightly sweetened whipped cream for an indulgent dessert. For brunch, pair with a side of Greek yogurt drizzled with honey. If serving for afternoon tea, a light dusting of powdered sugar adds an elegant touch. The cake pairs beautifully with coffee, tea, or even a glass of sparkling rosé for adult gatherings.

Common Queries

→ Can I use frozen strawberries and rhubarb?

Yes, frozen fruit can work, but thaw completely and drain excess liquid first. Pat dry with paper towels before arranging in the pan to prevent the cake from becoming soggy.

→ How do I store leftover cake?

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The fruit topping may soften over time. Warm individual slices briefly in the microwave before serving.

→ Can I substitute the sour cream?

Greek yogurt makes an excellent substitute for sour cream in this cake. Use full-fat yogurt for best results and a similar tangy flavor and moisture level.

→ Why is my cake soggy in the middle?

This can happen if the rhubarb releases too much moisture. Ensure you're testing the very center with a toothpick as mentioned in the instructions, and allow for proper cooling before flipping.

→ When is the best time to flip the cake?

Allow the cake to cool for exactly 20 minutes before flipping. If flipped too soon, it may fall apart; if left too long, the caramelized topping might stick to the pan.

→ Can I reduce the sugar in this cake?

You can reduce the sugar in the cake batter by up to 25%, but maintain the brown sugar in the topping to ensure proper caramelization and to balance rhubarb's natural tartness.