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Strawberry Rhubarb Upside Down Cake

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Featuring a heavenly combination of strawberries, rhubarb and a delicious caramel glaze, this Strawberry Rhubarb Upside Down Cake recipe is both fun to make and absolutely fabulous to eat!

strawberry rhubarb upside down cake recipe caramel glaze best

Our garden is bursting with rhubarb! ย We have about 6 large rhubarb plants, all of which were in desperate need of splitting earlier this Spring. ย After splitting them we ended up with about 25 rhubarb plants! ย Most of them we gave away to friends but se kept a few and transplanted them. ย That meansย we’re pretty much set for life with rhubarb galore.

After making jam and compote with the rhubarb I made this cake on a whim. ย I had 2 pounds of strawberries in the fridge and threw the two together to make this upside-down cake. ย Topped with whipped cream or served with vanilla ice cream, it’s simply delish!

strawberry rhubarb upside down cake recipe dessert

Strawberry Rhubarb Upside Down Cake Recipe

Let’s get started!

Place the butter in a 8×8 inch square baking dish or round cake pan. ย Melt it in the oven. ย Sprinkle the brown sugar evenly over the butter.

melting butter in pan and adding brown sugar

Place the strawberries evenly over the brown sugar followed by the rhubarb.

adding the fruit

In a large mixing bowl, beat the eggs, oil, vanilla extract and sugar until combined. ย Add the sour cream and beat until combined. ย In a small mixing bowl, combine the flour, baking soda, baking powder and salt. ย Add the milk and flour mixture, alternating between the two and ending with the flour. Beat just until combined.

combining the dry and wet ingredients

Pour the batter into the cake pan. ย In an oven preheated to 350 degrees F, bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. ย Let the cake sit for 5 minutes then run a knife along the edges and invert the cake onto a plate. ย If using, pour over the extra caramel glaze and let cool another couple of minutes before serving.

pouring batter into cake pan and baking

Slice the cake and serve.

strawberry rhubarb upside down cake recipe dessert

Enjoy!

strawberry rhubarb upside down cake recipe caramel glaze best

For more delicious fruity cakes be sure to try our:

 

strawberry rhubarb upside down cake recipe caramel glaze best

Strawberry Rhubarb Upside Down Cake

Enjoy the heavenly combination of strawberry and rhubarb with delicious caramel glaze!
4.80 from 5 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 9 servings
Calories 429 kcal

Ingredients
 
 

  • 1/4 cup butter, quartered
  • 3/4 cup packed brown sugar
  • 2 cups sliced strawberries
  • 1 cup diced rhubarb
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1/3 cup oil (I use avocado oil)
  • 1 teaspoon quality pure vanilla extract
  • 3/4 cup milk
  • 1/4 cup sour cream

Instructions
 

  • Preheat the oven to 350 degrees F. Place the pieces of butter in a 8x8 inch baking pan or 9 inch round pan and melt it in the oven. Sprinkle the brown sugar evenly over the melted butter. Evenly place the strawberries over the brown sugar followed by the rhubarb.
  • In a small bowl, combine the flour, baking powder, baking soda and salt.
  • In a large mixing bowl, add the eggs, sugar, oil and vanilla extract and beat to combine. Add the sour cream and beat until combined. Add the milk and flour mixture, alternating between the two and ending with the flour. Beat just until combined.
  • Pour the batter into the cake pan and bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean. (If the cake is getting to brown on the top before the rest is done, cover it with foil.) Let the cake sit for 5 minutes then run knife around edges and invert the cake onto a plate. (See Note)
  • Serve with whipped cream or ice cream if desired.

Notes

For a prettier appearance, I like to spread on a little more caramel glaze before serving. Here's what you need:
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons heavy cream
Place the butter, brown sugar and heavy cream in a small saucepan (you can also microwave the ingredients for a minute). Bring to a boil and simmer for 2 minutes. Remove from heat and let it sit for a minute. Pour the glaze evenly over the cake. Let it cool for a couple of minutes before serving.

Nutrition

Calories: 429kcal
Keyword Strawberry Rhubarb Cake, Strawberry Rhubarb Upside Down Cake
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet June 4, 2017

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.80 from 5 votes (2 ratings without comment)

26 Comments

  1. Can you just check the dimensions on that cake pan.? I made this tonight in an 8″ x 8″ and there was far too much fruit. Consequently it was really soggy. I only made half the amount of cake batter in the end because I wouldn’t have fit it all in! Even in your photo it looks much bigger than an 8″ x 8″. That aside, the flavour was amazing, and despite it all, was more of a pudding than a cake. Definitely make again but would modify the amounts. Also good to arrange the strawberry halves neatly so that they make a nice presentation side.

    1. Hi Chris, I’m sorry to hear that happened. Yes, it’s definitely an 8×8 pan. Here’s the one I use: Parrish Magic Line. It’s 8x8x2. Is the pan you used 2 inches deep? Maybe an obvious question, but you did put the fruit in first, correct? That way the cake batter bakes on top and should be soggy at all since the juices of the fruit will remain on the bottom while the cake bakes thoroughly through, then later on the cake is flipped over with the fruit on top.

  2. We tried this two days ago, and it was delicious! I mean really, really good!
    However, note that what to do with the sugar is missing from the recipe directions!

    1. Hi Paul and Suzanne, I’m so happy to hear that, thank you! Thanks also for catching that omission, it’s now updated.

  3. Aww, man. I wish I was your neighbor because we can’t get rhubarb down here easily and I’ve still never had it. And this cake? AMAZING. So good!

  4. Growing up my dad grew everything…so did my grandmom/great grandmom. The one thing neither grew…Rhubarb! It’s never been in my life in any way. A couple weeks ago an Amish woman I am friends with at my local farmers market made me try her homemade rhubarb pie that she brought in for lunch and OMG was it ever good! Now I WANT to try making something with it…This right here looks like a good place to start :)