Strawberry Rhubarb Upside Down Cake
A tender, buttery cake crowned with caramelized strawberries and rhubarb that creates a stunning pink-red top when inverted. The perfect balance of sweet and tart flavors makes this seasonal dessert both rustic and elegant.
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.