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