Strawberry Rhubarb Upside-Down Cake Recipe Is the Best Spring Dessert!

This cake is spring in every slice—juicy strawberries and tart rhubarb caramelized into a glossy, jammy topping over a buttery, golden crumb. Inspired by rustic French upside-down tarts, it’s the kind of bake that feels both homespun and worldly.

The flavor lands somewhere between pie and cobbler, with that signature rhubarb zing shining through. It tastes just as good as our other rhubarb favorites like Sour Cream Rhubarb Coffee Cake and Rhubarb Cake—maybe even better.

Best part? It looks like something from a patisserie window, but it bakes up with everyday ingredients and simple steps. A showstopper with zero stress, ready to sweeten up your spring gatherings.

Why You’ll Be Hooked?

• Tart, jammy, buttery, and deeply satisfying—like spring itself baked into a single, irresistible slice.
• I baked this on a whim after spotting fresh rhubarb at the market—now it’s my spring ritual and the first thing guests ask for when the season rolls around.
• The caramelized fruit layer makes it taste like a pie-cake hybrid, so it’s perfect when you’re craving both but don’t want to make either.
• I’ve tried it with brown sugar, cardamom, even a splash of vanilla bourbon—the recipe is surprisingly flexible and always delivers.
• Since it’s made with fresh fruit and not overly sweet, I’ve found it’s a great lighter option that still feels indulgent—my go-to for post-dinner treats without guilt.

Strawberry Rhubarb Upside-Down Cake

This delightful upside-down cake features a tangy-sweet layer of strawberries and rhubarb caramelized in brown sugar and butter, topped with a tender, buttery vanilla cake. It’s the perfect spring dessert, best served with whipped cream or ice cream for a beautiful, crowd-pleasing finish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 people

Calories 211 kcal

Equipment

• 8 or 9-inch round cake pan
• Parchment paper (optional)
• Mixing bowls
• Hand or stand mixer with paddle attachment
• Rubber spatula
• Measuring cups and spoons
• Whisk

Ingredients

  

Topping:

• ⅓ cup packed light or dark brown sugar
• 1 cup sliced rhubarb
• 2 tbsp unsalted butter melted
• 1 cup sliced strawberries

Cake:

• ¼ teaspoon baking soda
• 1 tsps vanilla extract
• 1 ⅓ cups all-purpose flour
• ⅔ cup granulated sugar
• ½ cup unsalted butter, at room temperature
• 1 large egg
• ¼ tsps salt
• 1 tsps baking powder
• ⅔ cup buttermilk

Instructions

 

• Preheat the oven to 350°F and grease an 8 or 9-inch round pan with baking spray and optionally line with parchment.
  
• Pour in melted butter, coat the sides, sprinkle brown sugar over the bottom, and layer sliced strawberries and rhubarb in a single layer or pattern.
  
• In a bowl, beat butter and granulated sugar until creamy, then mix in the egg and vanilla.
  
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  
• Add to the butter mixture in two parts, alternating with buttermilk, and mix just until combined.
  
• Spoon the batter over the fruit and bake 25–35 minutes, until golden and springy.
• Let it cool for 5–10 minutes, loosen the edges with a knife, and invert onto a plate while still warm.
• Cool completely before serving with whipped cream or vanilla ice cream.
  

Notes

• Use room-temperature ingredients for a smoother batter and better rise.
• Avoid overmixing the batter to keep the cake light and tender.
• If rhubarb is very tart, you can toss it with a little sugar before layering.
• Inverting while warm helps the fruit release cleanly and prevents sticking.

Tips To Ease Your Job!

1. Prep the fruit in advance: Slice the strawberries and rhubarb ahead of time and store them in the fridge so assembly is faster when you’re ready to bake.
2. Use parchment for a cleaner flip: Lining the pan with parchment helps prevent sticking and ensures a smooth, intact top when you invert the cake.
3. Room temperature is key: Let your butter, egg, and buttermilk sit out for about 30 minutes before starting for smoother mixing and better texture.
4. Visual cue over time: Don’t rely solely on the clock—gently press the center of the cake; it should spring back when done, regardless of exact baking time.
5. Don’t worry about perfect fruit placement: Whether scattered or patterned, as long as the fruit covers the pan’s base, it’ll look beautiful once flipped.