This delightful Strawberry Rhubarb Upside Down Cake brings sweet strawberries and tangy rhubarb together in a lovely, golden cake. It’s both beautiful and tasty!
I love flipping it over to reveal that gorgeous topping! It’s a fun surprise for guests. Serve it warm with a scoop of ice cream, and watch everyone smile. 🍰
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are key for that sweet and juicy taste. If they’re out of season, frozen strawberries can work; just thaw and drain excess juice first.
Rhubarb: This tart vegetable adds great balance to the sweetness. If you can’t find fresh rhubarb, consider using a bit of lemon juice for tang. Cooked apples or even cherries can also be a good substitute.
Brown Sugar: It gives a lovely deep flavor and moisture to the cake. If you’re in a pinch, you can use granulated sugar, but the cake may be a bit less rich.
All-Purpose Flour: This is a staple in cakes for structure. If you’re looking for gluten-free options, a gluten-free flour blend can work well, just check the blend for how it absorbs liquids.
Milk: Whole milk is great for richness, but you can swap it for almond milk or oat milk for a dairy-free version. The texture might be slightly lighter, but it’ll still be delicious!
How Do I Get the Cake to Invert Without Sticking?
Inverting the cake is the final touch! To make sure it comes out clean, greasing the pan well with butter is crucial, especially around the edges.
- Use a non-stick spray or a butter-flour mixture to coat the pan.
- Let the cake cool for about 10-15 minutes after baking; this helps the steam release.
- Before flipping, gently run a knife around the edges to loosen it up.
- Cover the pan with a serving plate and flip it quickly. If some fruit sticks, just rearrange it back on top—you’ll still impress with how it looks!
How to Make Strawberry Rhubarb Upside Down Cake
Ingredients You’ll Need:
For the Fruit Layer:
- 1 cup strawberries, hulled and sliced
- 1 cup rhubarb, chopped
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: extra sliced strawberries for garnish
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 35-40 minutes to bake. You’ll need a little time afterwards to let it cool for about 10-15 minutes before inverting. In total, you’ll be enjoying this treat in just under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important so that your cake bakes evenly!
2. Prepare the Fruit Mixture:
In a small bowl, take the chopped rhubarb and sliced strawberries, and sprinkle the brown sugar over them. Mix everything well and set it aside for a moment. This will help the fruit release its juices as it bakes!
3. Set Up the Cake Pan:
Grab a 9-inch round cake pan and pour the melted butter into it. Then, spread the fruit mixture evenly over the bottom of the pan. This will be the beautiful topping of your cake!
4. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until evenly mixed.
5. Combine the Wet Ingredients:
In another bowl, mix together the milk, vegetable oil, eggs, and vanilla extract. Stir until everything is well combined and smooth.
6. Make the Cake Batter:
Gradually add the wet ingredients to the bowl of dry ingredients. Using a spatula, gently mix until just combined. It’s okay if there are a few lumps; you don’t want to overmix the batter!
7. Assemble the Cake:
Pour the batter over the fruit mixture in the cake pan. Make sure it covers all the fruit evenly so that every bite is full of deliciousness!
8. Bake the Cake:
Place the cake pan in your preheated oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean. That means the cake is perfectly baked!
9. Cool the Cake:
Once it’s baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This allows it to set a bit and makes it easier to invert.
10. Invert the Cake:
Carefully invert the cake onto a serving plate so that the fruity side is now on top. If a few pieces of fruit stick to the pan, don’t worry! Just place them back onto the cake—it’ll still be beautiful!
11. Garnish and Serve:
If you like, add some extra sliced strawberries on top for decoration. Serve the cake warm or at room temperature and enjoy every sweet, tangy bite!
Can I Use Other Fruits Instead of Strawberries and Rhubarb?
Absolutely! You can substitute with other fruits like peaches, blueberries, or plums. Just be mindful of the moisture content – for example, if you use a very juicy fruit, you might want to reduce the amount of milk in the batter slightly to keep the cake from becoming too soggy.
What Can I Use Instead of Brown Sugar?
If you don’t have brown sugar, you can replace it with granulated sugar and add a tablespoon of molasses for that rich flavor. Alternatively, you can use coconut sugar or raw sugar which will also give a nice caramel-like taste to the cake.
Can I Make This Cake Gluten-Free?
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
