Our garden is bursting with rhubarb! We have about 6 large rhubarb plants, all of which were in desperate need of splitting earlier this Spring. After splitting them we ended up with about 25 rhubarb plants! Most of them we gave away to friends but se kept a few and transplanted them. That means 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. I had 2 pounds of strawberries in the fridge and threw the two together to make this upside-down cake. Topped with whipped cream or served with vanilla ice cream, it’s simply delish!
Let’s get started!
Place the butter in a 8×8 inch square baking dish or round cake pan. Melt it in the oven. Sprinkle the brown sugar evenly over the butter.
Place the strawberries evenly over the brown sugar followed by the rhubarb.
In a large mixing bowl, beat the eggs, oil, vanilla extract and sugar until combined. Add the sour cream and beat until combined. In a small mixing bowl, combine the flour, baking soda, baking powder and salt. 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. In an oven preheated to 350 degrees F, bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake sit for 5 minutes then run a knife along the edges and invert the cake onto a plate. If using, pour over the extra caramel glaze and let cool another couple of minutes before serving.
Enjoy!
Strawberry Rhubarb Upside-Down Cake
Ingredients
- 1/4 cup butter, quartered
- 3/4 cup packed brown sugar
- 2 1/2 cups sliced strawberries
- 1 1/2 cups 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
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
Sabine says
I made this today and was frankly, disappointed. I followed the recipe exactly. The sides of my cake turned out soggy which I figured would happen when I saw the juices bubbling up the sides while it was baking. Should have dusted the top of the fruit with a little flour first.The overall taste in my opinion was so so. Will stick to your plum cake recipe as that is absolutely to die for.
Judy says
Would someone please tell me how to buy rhubarb? Also, is it poisonous if eaten raw? Thanks
Kimberly @ The Daring Gourmet says
Hi Judy, this time of year you should be able to find it in many grocery stores in the produce section or at farmer’s markets. No, it is not poisonous and it can be eaten raw. However, the leaves are poisonous and must be discarded.
Susan says
I’ve been making rhubarb upside down cake for many years, ever since I had a piece that was sold at a fund-raiser for the Friends of my local library. Because I love the tartness of rhubarb, I use only rhubarb, no strawberries.
Also – I have the exact same pan! (Actually, I have the 8X8, the 9X9 and the 9X13 – great pans.)
Kimberly @ The Daring Gourmet says
How fun, Susan! Yes, they are great pans. So nice to meet a fellow rhubarb fan :)
Chris Sandiford says
☺️ Yes I put the fruit in first! My pan is only 2″ deep though so that would account for the volume of cake batter. Your photos of the cake only seem to show a small layer of fruit though compared to the amount you put in. Anyway, it’s different strokes for different folks and you always adapt the recipe to suit your needs. Maybe my strawberries were juicier, my rhubarb a variety with more water? As I said before the flavour was great and the cake light and I’ll be trying it again tomorrow with plums from the garden!
Kimberly @ The Daring Gourmet says
I’m so sorry for the frustration, Chris. Yes, that extra inch of pan space would account for it. Plums sound like a delicious version! We have three Italian plum trees in our garden that will be ready in a couple more weeks. This Zwetschgenkuchen (German Plum Cake) is one of my favorite ways to put those to use.
Chris says
Well, happy to say the plum version turned out fantastically. I used a round 10″ pan which was 2″ deep and it is amazing. Just eating a slice now while still warm with a blob of the remaining sour cream. Awesome. I’ve loads more left (Victorias, mine are) to try the Zwetschgenkuchen too. Thanks.
Kimberly @ The Daring Gourmet says
That’s sounds delicious with the dollop of sour cream. Thanks for sharing, Chris, and I’m glad the slightly larger pan did the trick!