Strawberry Rhubarb Upside Down Cake

Nothing satisfies a spring craving quite like Strawberry Rhubarb Upside Down Cake It brings together sweet berries and tangy rhubarb beneath a golden fluffy cake every bite bursting with fresh seasonal flavor This recipe came to me after a neighbor gifted me a basket of backyard rhubarb and now I look forward to it each year as soon as the first stalks appear

My family loves how the rhubarb gives a subtle tartness that keeps the dessert from being overly sweet I remember making it for a picnic and everyone went back for seconds

Gather Your Ingredients

• Butter: for both fruit and cake base choose high quality for maximum flavor
• Brown sugar: creates the classic sticky topping look for soft moist sugar
• Fresh strawberries: supply sweetness select ripe red berries for best taste
• Rhubarb: brings a bright tang use firm crisp stalks with vibrant color
• Granulated sugar: sweetens the cake and heightens the fruit
• Egg: for richness makes the cake tender
• Vanilla extract: rounds out flavor opt for pure vanilla if possible
• All purpose flour: forms the cake structure
• Baking powder and baking soda: ensure a good rise
• Salt: balances flavors and keeps the cake from tasting flat
• Buttermilk: creates tenderness and adds a tangy note whole milk with a splash of lemon juice can substitute
• Whipped cream: for garnish optional but takes each slice to the next level

How to Make It

Prepare Pan:

Butter your cake pan generously to prevent sticking and give the edges a tender golden crust

Layer Topping:

Sprinkle brown sugar evenly across the pan base Then lay sliced strawberries and chopped rhubarb in a single layer covering the entire surface The fruit will cook down and create the glossy upside down topping

Cream Butter and Sugar:

Place room temperature butter and granulated sugar in a bowl Beat using a hand mixer for about 3 minutes or until pale and light The creaming creates air bubbles ensuring a fluffy cake

Add Egg and Vanilla:

Crack in the egg and pour in the vanilla extract Beat until fully blended and the mixture looks silky smooth

Mix Dry Ingredients:

In another bowl whisk flour baking powder baking soda and salt together This ensures the leaveners are evenly distributed

Combine Wet and Dry:

Add a third of the flour mixture to the creamed base and mix gently Pour in half the buttermilk Stir Repeat with remaining flour and buttermilk always ending with flour Mix only until just combined so the cake stays light

Spread Batter:

Carefully spoon batter over the fruit and smooth the top with a spatula covering everything evenly

Bake:

Slide into a preheated oven and bake for 30 to 35 minutes The cake should turn golden and a toothpick poked in the center will come out clean

Invert and Cool:

Once baked let the cake sit for five minutes Run a knife around the edge to loosen Gently invert onto a serving plate and lift away the pan If any fruit sticks just nudge it back on top

Serve:

Let cool for at least ten minutes before slicing Serve with fresh whipped cream for a classic finishing touch

Every time I bake this cake I look forward to layering the fruit Nothing beats the aroma of bubbling strawberry rhubarb filling your kitchen Once when my niece visited she helped arrange each berry and decided it looked too pretty to cover I laughed because little hands make the process slow but unforgettable

Flavor Boosters

Storage Tips Keep leftovers covered at room temperature for one day or refrigerate for up to three days The fruit topping will keep its shine best if chilled You can freeze the cake by wrapping individual slices tightly Once thawed let them sit at room temperature so the crumb softens Warm a wedge in the oven before serving for that just baked feel

Serving Suggestions

Top with vanilla ice cream or lemon yogurt instead of whipped cream A sprinkle of toasted almonds or pistachios adds crunch and color Serve warm for a comfort dessert or cold for a refreshing afternoon treat

Creative Twists

Ingredient Swaps Swap in raspberries if strawberries are not available or try apples for a fall twist No buttermilk Use whole milk with a teaspoon of lemon juice mixed in and left to sit for a few minutes Lightly toast the rhubarb pieces in a dry pan before layering for a little extra caramelized flavor Cultural Notes Strawberry rhubarb is a classic pairing in American Midwest and Canadian kitchens Upside down cakes became popular in the early twentieth century when home cooks experimented with fruit toppings and caramel bases This cake celebrates early spring when both fruits are at their freshest Seasonal Adaptations In summer make with peaches or plums for a whole new flavor Winter versions are lovely with thinly sliced pears and warming spices like ginger or cardamom The basic cake recipe works for almost any soft juicy fruit layer Helpful Notes Cake pan works best if nonstick and heavy so fruit does not burn Let cake sit before inverting otherwise it might fall apart Always use fresh rhubarb never leaves as they are toxic Success Stories A neighbor once brought this cake to our book club and we finished the whole thing in under an hour Another friend adapted the recipe for gluten free flour with great results It is a favorite for bake sales because a single cake easily slices into generous portions Freezer Meal Conversion Bake the cake as directed Cool completely before slicing Wrap each piece tightly in plastic or foil and freeze When ready to eat thaw at room temperature and warm in a low oven if desired The texture stays surprisingly moist even after freezing

Making this recipe each spring has become the treat I look forward to as soon as rhubarb shows up at the farmers market The balance of tangy and sweet never fails to bring smiles around my table

Common Questions About This Recipe

→ What makes this cake moist and tender?

Buttermilk and creamed butter in the batter help produce a soft, moist crumb with rich flavor.

→ Can I use frozen fruit?

Yes, thaw and drain frozen strawberries or rhubarb before using to prevent excess moisture.

→ How do I prevent the cake from sticking when inverting?

Generously butter the pan and invert the cake while still warm for best results.

→ What is the best way to serve it?

Let cool slightly, invert onto a plate, and serve with whipped cream or a scoop of vanilla ice cream.

→ Can I make this cake ahead of time?

Yes, bake and cool completely. Wrap well and store at room temperature for up to one day.