Description
This Strawberry Rhubarb Upside Down Cake is a delightful twist on the classic upside-down cake, combining the tangy sharpness of rhubarb with the sweet, fragrant strawberries atop a moist, buttery cake. A perfect balance of flavors and textures that will have everyone asking for seconds!
Ingredients
Units
Scale
For the Fruit Topping:
- 1 cup of fresh rhubarb, cut into 1/2-inch pieces
- 1 cup of fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the Oven and Prepare the Pan: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Assemble the Fruit Topping: Combine rhubarb, strawberries, 3/4 cup sugar, and melted butter in the prepared pan, spread evenly.
- Mix the Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs, one at a time, then vanilla.
- Combine Dry and Wet Ingredients: Alternate adding dry ingredients and milk to the butter mixture, mix until combined.
- Pour Batter Over Fruit: Spoon batter over the fruit layer in the pan, spread evenly.
- Bake: Bake for 45-50 minutes until a toothpick comes out clean.
- Cool and Flip: Let the cake cool in the pan for 10 minutes, then invert onto a plate to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
