Strawberry Rhubarb Upside Down Cake
Indulge in the deliciousness of this Strawberry Rhubarb Upside Down Cake, a delightful dessert that perfectly captures the essence of summer. With its vibrant layers of sweet strawberries and tangy rhubarb, this cake not only looks stunning but also delivers an unforgettable taste experience. The moist cake base complements the fruity topping, creating a beautiful balance that will have everyone coming back for more. Whether serving it at a family gathering or enjoying it as a sweet treat on a busy weeknight, this versatile cake is sure to impress. Plus, it’s easy to prepare, making it perfect for both novice and experienced bakers alike.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups hulled strawberries
- 1–2 cups diced rhubarb
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round baking pan.
- In a bowl, mix sliced strawberries and rhubarb with half of the sugar; set aside.
- In another bowl, whisk together flour, baking powder, and salt.
- Cream softened butter with the remaining sugar until fluffy. Add eggs one at a time while mixing in vanilla extract.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Pour half of the batter into the prepared pan, layer with the fruit mixture, then top with remaining batter.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg