Strawberry Rhubarb Upside Down Cake (Print-Friendly Version)
Sweet upside down cake with strawberry, rhubarb, tender crumb and a brown sugar fruit topping.
# Ingredients You’ll Need:
→ Topping
01 -
2 tablespoons butter, melted
02 -
1/3 cup packed brown sugar
03 -
1 cup sliced fresh strawberries
04 -
1 cup chopped fresh rhubarb
→ Cake
05 -
1/2 cup unsalted butter, at room temperature
06 -
2/3 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1 1/3 cups all-purpose flour
10 -
1 teaspoon baking powder
11 -
1/4 teaspoon baking soda
12 -
1/4 teaspoon salt
13 -
2/3 cup buttermilk
→ For Serving
14 -
Whipped cream
# How to Make It:
01 -
Preheat the oven to 350°F. Generously butter an 8 or 9-inch round cake pan to prevent sticking.
02 -
Pour melted butter into the bottom of the prepared cake pan. Sprinkle brown sugar evenly over the butter. Distribute sliced strawberries and chopped rhubarb on top of the sugar in an even layer.
03 -
In a large bowl, cream together room-temperature unsalted butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until incorporated.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 -
Gradually add dry ingredient mixture to the creamed butter mixture, alternating with buttermilk. Mix until just combined and batter is smooth.
06 -
Gently spread the batter evenly over the fruit in the cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Remove from oven and allow the cake to cool in the pan for 5 minutes. Run a knife around the edge and carefully invert onto a serving plate. Let cool completely.
08 -
Slice when cool and serve with whipped cream.
# Extra Suggestions:
01 -
For best results, use ripe strawberries and fresh rhubarb. Serve cake at room temperature for enhanced flavor.