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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
Cook Time 30 minutes
Total Time 45 minutes
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:

  • 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
  • cup granulated sugar
  • ½ cup unsalted butter, at room temperature
  • 1 large egg
  • ¼ tsps salt
  • 1 tsps baking powder
  • 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.