If you’re searching for a showstopping dessert that captures the bright flavors of spring and summer, Strawberry Rhubarb Upside Down Cake is about to become your new favorite. Imagine juicy strawberries and tangy rhubarb caramelized with buttery sugar, nestled on top of a golden, tender cake—every bite is pure sunshine. This recipe is easy enough for a weeknight treat, yet beautiful enough to steal the spotlight at any celebration. Whether you’re new to upside-down cakes or a devoted fan, this is a twist you won’t want to miss.

Strawberry Rhubarb Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Strawberry Rhubarb Upside Down Cake is wonderfully simple, yet each element plays an essential role in the overall delight of the dessert. The natural tartness of rhubarb pops against the sweetness of strawberries, all cushioned by a buttery, moist cake that’s both comforting and stunning.

Fresh Rhubarb (1 cup, cut into 1/2-inch pieces): Rhubarb’s tart zing is the bold counterpoint that keeps this cake from being too sweet—always use fresh if available for best color and texture.
Fresh Strawberries (1 cup, hulled and halved): Strawberries add fragrant sweetness, juiciness, and gorgeous color to the finished cake.
Granulated Sugar (3/4 cup for topping, 1 cup for cake): Sugar sweetens both the fruit and the cake, creating a glossy, almost jammy layer on top.
Unsalted Butter (2 tablespoons melted for topping, 1/2 cup room temperature for cake): Butter brings richness to both the topping and the cake, making every bite tender and luxurious.
All-Purpose Flour (1 and 1/2 cups): This is the sturdy base for a soft, fluffy crumb in the cake.
Baking Powder (1 teaspoon): Ensures the cake rises beautifully, so the crumb stays light and soft.
Salt (1/4 teaspoon): Just a pinch intensifies all the other flavors and balances the sweetness.
Eggs (2 large): Eggs add structure, moisture, and a touch of richness.
Vanilla Extract (1 teaspoon): A splash of vanilla rounds out the flavors and makes the cake extra aromatic.
Milk (1/2 cup): Keeps the cake batter smooth and provides just enough moisture for a tender crumb.

How to Make Strawberry Rhubarb Upside Down Cake

Step 1: Preheat the Oven and Prepare the Pan

Begin by preheating your oven to 350°F (175°C). It may sound basic, but this important first step ensures the Strawberry Rhubarb Upside Down Cake bakes evenly. Grease a 9-inch round cake pan thoroughly, and for guaranteed easy release, neatly line the bottom with parchment paper. That little lining trick means nothing sticks when it’s finally time for the big reveal.

Step 2: Assemble the Fruit Topping

In your prepared cake pan, toss together the rhubarb, strawberries, 3/4 cup granulated sugar, and 2 tablespoons of melted butter. Use a spoon or your hands to spread it all out in an even layer—trust me, you want every bite to have some of that tangy-sweet fruit magic once you turn the cake out.

Step 3: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and salt. This step not only combines the essentials but helps make sure the baking powder is evenly distributed. Your cake will rise evenly and bake to tender perfection.

Step 4: Cream the Butter and Sugar

Grab your largest mixing bowl and beat together the 1/2 cup of butter and 1 cup of sugar. Keep mixing until it’s light and fluffy—it should look pale and creamy, which takes a few good minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, stir in that teaspoon of vanilla for a flavor boost that really complements the fruit.

Step 5: Combine Dry and Wet Ingredients

With the mixer on low, alternately add in the flour mixture and the milk, beginning and ending with the dry ingredients. Mix only until just combined—overmixing is the enemy of soft, tender cake! The batter will be quite thick, which is exactly what you want.

Step 6: Pour Batter Over Fruit

Now comes the fun part: spoon the cake batter gently over your fruit layer in the pan. Use a spatula to carefully spread it all the way to the edges, covering the fruit without mixing it in. This layered effect will create that irresistible upside-down look once baked.

Step 7: Bake

Slide your pan into the preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when your kitchen smells incredible and a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover loosely with foil near the end.

Step 8: Cool and Flip

Let the cake cool in the pan for about 10 minutes—this is essential for letting the fruit layer set up just enough. Run a knife around the edge of the pan to loosen the cake, then place your platter or serving plate firmly over the top. The flip is the moment of truth! Invert the pan quickly and remove it, then gently peel away the parchment to reveal a jewel-toned crown of strawberry rhubarb on top!

How to Serve Strawberry Rhubarb Upside Down Cake

Garnishes

The vibrant, glistening fruit topping is already a knockout, but don’t underestimate a few finishing touches! A dollop of lightly sweetened whipped cream, a scoop of vanilla ice cream, or even a sprinkle of fresh mint can make each slice of Strawberry Rhubarb Upside Down Cake even more special. If you want to add a little sparkle, dust with powdered sugar just before serving.

Side Dishes

This cake is truly the star, but if you want to offer a little extra alongside, I recommend simple, seasonal sides—a fresh fruit salad, a cool lemon sorbet, or even a handful of berries. For a more decadent experience, pair it with a drizzle of warm custard or lightly sweetened Greek yogurt to offset the cake’s sweet-tart notes.

Creative Ways to Present

If you’re serving Strawberry Rhubarb Upside Down Cake for a party or gathering, go bold! Slice and arrange each piece over a puddle of cream for dramatic flair. Or, bake mini versions in individual ramekins for a personalized treat that guests can flip at their seats. For a rustic touch, serve warm from the pan with big spoons for sharing—nothing beats that homey vibe.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Strawberry Rhubarb Upside Down Cake tightly with plastic wrap, or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days—the fruit keeps the cake moist, so it stays delicious even after a night or two in the fridge.

Freezing

If you want to savor your cake later, Strawberry Rhubarb Upside Down Cake freezes beautifully! Allow the cake to cool completely, then wrap slices individually in plastic wrap and foil. Transfer to a zip-top freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.

Reheating

To refresh stored cake, warm individual slices in the microwave for 10–15 seconds or pop them in a low oven until just heated through. This brings back the just-baked aroma and soft crumb, while the fruit regains its glossy sheen. Serve with your favorite toppings and enjoy all over again!

FAQs

Can I use frozen fruit for the topping?

Absolutely! If fresh strawberries or rhubarb aren’t in season, frozen fruit works in this Strawberry Rhubarb Upside Down Cake. Don’t bother thawing—just toss straight into the pan. Keep in mind it may have a little more juice, so the cake might be even moister.

What can I substitute for rhubarb?

Rhubarb is classic, but you can use other tart fruits like raspberries, blackberries, or even cranberries for a similar tangy effect. The flavor profile will change, but the results are still delicious and colorful.

Can I make the cake ahead of time?

Yes, Strawberry Rhubarb Upside Down Cake is perfect for making a day in advance. The flavors meld and develop overnight, and the cake stays wonderfully moist from the fruit topping. Just store covered at room temperature or in the fridge.

Why do I need to line the pan with parchment?

Lining the bottom of your cake pan with parchment paper makes inverting the cake a stress-free event. The sticky, caramelized fruit topping will lift off neatly and beautifully, so you keep all that precious fruit intact atop the cake.

Can I use a different type of pan?

A classic 9-inch round cake pan is best for Strawberry Rhubarb Upside Down Cake, but you can use a square pan or even a well-seasoned cast iron skillet. If swapping pan sizes, keep an eye on bake time and test for doneness with a toothpick in the center.

Final Thoughts

If you’ve been craving a dessert that tastes like pure joy and looks as good as it tastes, don’t hesitate to bake a Strawberry Rhubarb Upside Down Cake. It’s the kind of recipe that will instantly become a cherished favorite in your kitchen. Grab some fresh fruit and get baking—you might just create a new tradition!

Strawberry Rhubarb Upside Down Cake Recipe