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Strawberry Rhubarb Upside Down Cake

A delightful combination of sweet strawberries and tangy rhubarb in an enchanting upside-down cake, perfect for any gathering or cozy afternoon.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Fruit Layer
  • 2 cups strawberries, sliced
  • 2 cups rhubarb, diced Can be substituted with tart apples or fresh cranberries.
  • 1/2 cup sugar Divided into two parts.
Cake Batter
  • 1/2 cup unsalted butter, melted Consider browning the butter for added flavor.
  • 1 cup all-purpose flour Measure by spooning it into the cup and leveling off.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract Can be substituted with almond extract for a twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan well.
  2. In a medium bowl, combine the sliced strawberries, diced rhubarb, and 1/2 cup of sugar, stirring gently.
  3. Pour the fruit mixture into your prepared cake pan.
Batter Mixing
  1. In another bowl, whisk together the melted butter, remaining 1/2 cup of sugar, flour, baking powder, baking soda, salt, milk, and vanilla extract until smooth.
Baking
  1. Carefully pour the cake batter over the fruit mixture in the pan, ensuring it covers all the fruit.
  2. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool slightly before flipping it onto a serving plate.
  4. Serve warm, ideally with a scoop of vanilla ice cream.

Notes

Leftovers can be stored in an airtight container at room temperature for up to two days or in the fridge for about a week. Consider freezing individual slices for longer storage.