The moment I first tasted a Strawberry Rhubarb Upside Down Cake, I knew ordinary desserts would never quite satisfy again. This isn’t just cake – it’s spring’s most beautiful romance captured in a pan. The way the caramelized fruits create that gorgeous ruby-red crown when flipped, releasing their warm, tangy-sweet aroma… it’s pure kitchen magic that transforms simple ingredients into something truly special.
If you’ve been intimidated by rhubarb or upside-down cakes before, let me assure you – this recipe strikes the perfect balance between impressive and approachable. The tart rhubarb and sweet strawberries create a flavor combination that’s been beloved for generations, and for good reason.
Why This Recipe is Awesome
What makes this Strawberry Rhubarb Upside Down Cake truly exceptional is how it transforms humble ingredients into something spectacular. The fruits caramelize during baking, creating a glistening, jewel-toned top that needs no frosting or decoration.
It’s a showstopper that actually requires less work than a traditional layer cake. The beauty of this recipe lies in its perfect balance of flavors. Rhubarb brings a bright tartness that strawberries soften with their natural sweetness, while the buttery cake beneath provides the perfect canvas.
It’s also incredibly versatile – elegant enough for special occasions but simple enough for a weekend family treat. This cake also celebrates seasonal eating at its finest. When spring brings those first ruby stalks of rhubarb and plump strawberries to markets, this cake is how I celebrate their arrival.
Equipment needed: 9-inch round cake pan, mixing bowls, electric mixer, parchment paper, measuring cups and spoons
Strawberry Rhubarb Upside Down Cake
Ingredients
- For the Fruit Topping:
- 4 tablespoons unsalted butter
- 3/4 cup packed brown sugar
- 2 cups rhubarb trimmed and cut into 1/2-inch pieces
- 1 1/2 cups strawberries hulled and sliced
- 1 tablespoon lemon juice
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional but adds lovely flavor
- 1/2 cup buttermilk or regular milk with 1/2 tablespoon lemon juice
Instructions
- Prepare your pan first by preheating the oven to 350°F (175°C) and lining a 9-inch round cake pan with parchment paper, then greasing the sides.
- Make the fruit topping by melting 4 tablespoons of butter in a small saucepan over medium heat. Add brown sugar and stir until dissolved, about 2-3 minutes. Pour this mixture evenly into the prepared cake pan.
- Arrange the fruit carefully by combining the sliced rhubarb and strawberries with lemon juice in a bowl, then spreading them evenly over the brown sugar mixture in the pan. The arrangement matters as this will become the top of your cake.
- Prepare the cake batter by whisking together flour, baking powder, and salt in a medium bowl and setting aside. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla and almond extracts until well combined.
- Incorporate the dry ingredients into the wet mixture alternately with the buttermilk, beginning and ending with the flour (flour-milk-flour-milk-flour). Mix just until combined after each addition – overmixing will make the cake tough.
- Pour the batter gently over the fruit layer, spreading it evenly with a spatula. Take care not to disturb the fruit arrangement beneath.
- Bake for 50-55 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. The cake should spring back slightly when touched.
- Cool for exactly 10 minutes in the pan on a wire rack – this timing is crucial! If you flip too soon, the topping will be too loose; too late and it might stick.
- Invert the cake carefully by running a knife around the edges, placing a serving plate over the pan, and flipping in one confident motion. Leave the pan in place for a minute to allow the topping to settle onto the cake before lifting it off.
Notes
- If using frozen rhubarb, thaw and drain it thoroughly before using to prevent excess moisture in the cake.
- The fruit layer will be quite juicy when hot but will set as it cools – resist the urge to cut into it immediately!
- This cake is best served warm or at room temperature on the day it’s made, but will keep covered at room temperature for 2 days.
- For make-ahead preparation, you can measure and mix the dry ingredients the day before, and prepare the fruit, storing it separately in the refrigerator.
- The cake can be reheated briefly in a 300°F oven for 10 minutes to restore its freshly-baked texture.
Calories & Nutritional Info
- Calories: Approximately 350 calories per slice (based on 10 servings)
- Carbohydrates: 56g (primarily from sugars and flour)
- Fat: 14g (primarily from butter)
- Protein: 4g
- Contains common allergens: wheat, dairy, and eggs
- Suitable for vegetarians but not for vegans or those with gluten sensitivities
Common Mistakes to Avoid
- Using underripe rhubarb – Look for stalks that are firm and glossy for the best flavor. Avoid any with limp or soft spots.
- Skipping the parchment paper – This is crucial for easy release when inverting the cake.
- Rushing the cooling time – The 10-minute cooling period is critical. Set a timer to get it just right.
- Overmixing the batter – This develops gluten and results in a tough, dense cake instead of a tender crumb.
- Not cutting rhubarb evenly – Uniform pieces ensure even cooking and prevent some pieces from becoming mushy while others remain too firm.
- Using cold ingredients – Room temperature eggs and butter incorporate much better and create a more even cake texture.
Alternatives & Substitutions
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The cake may be slightly denser but will still be delicious.
- Fruit variations: Replace some or all of the strawberries with raspberries, blackberries, or sliced peaches. The tartness of rhubarb pairs well with many fruits.
- No rhubarb available: Make a pure strawberry version by increasing strawberries to 3 1/2 cups, or try tart apples with a squeeze of lemon juice.
- Reduce sugar: The brown sugar in the topping can be reduced by up to 1/4 cup if you prefer a less sweet dessert, especially when strawberries are particularly sweet.
- Buttermilk substitute: If you don’t have buttermilk, add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup regular milk and let it sit for 5 minutes.
- Dairy-free option: Use plant-based butter and plant-based milk with a touch of lemon juice for the buttermilk effect.
FAQs
Can I use frozen rhubarb and strawberries for this cake?
Yes, you can use frozen fruit, but be sure to thaw it completely first and drain away excess liquid. Pat the fruit dry with paper towels before using to prevent your cake from becoming soggy.
Why did my fruit sink into the cake instead of staying on top?
The most common reason is that the fruit pieces were too large or contained too much moisture. Make sure to cut the rhubarb into smaller pieces (about 1/2 inch) and pat the strawberries dry after washing and slicing them.
Can I make this cake a day ahead for a special occasion?
While this cake is best enjoyed on the day it’s made, you can prepare it a day ahead. Store it covered at room temperature, then warm it slightly in a 300°F oven for 10 minutes before serving to revive the texture.
My rhubarb is very green instead of red – will this affect the cake?
Green rhubarb is perfectly fine to use and tastes the same as red varieties! The color of your topping will simply be more dominated by the strawberries. The flavor will be identical.
What can I serve with this cake to make it extra special?
A dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream pairs perfectly with the warm, tangy fruit topping. For a sophisticated touch, try a spoonful of crème fraîche or mascarpone.
Final Thoughts
The Strawberry Rhubarb Upside Down Cake isn’t just a dessert – it’s a celebration of spring’s finest offerings. There’s something magical about that moment when you flip the cake to reveal its glistening fruit top. Whether you’re a seasoned baker or trying your first upside-down cake, this recipe rewards you with both stunning presentation and unforgettable flavor. Happy baking!
