Get ready for a delicious treat with this Strawberry Rhubarb Upside Down Cake! The sweet strawberries and tangy rhubarb mix perfectly on a fluffy cake base. Yum!
Flipping it upside down makes it even more fun and surprising. I can’t resist sneaking a piece right after it cools—who can say no to warm cake and fruit? 😋
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are key for sweetness. If they’re out of season, frozen strawberries work too, but make sure to thaw and drain them first to avoid excess moisture.
Rhubarb: This tart ingredient balances the sweetness of strawberries. If you can’t find rhubarb, try using green apples or cranberries as a tart substitute.
Brown Sugar: Brown sugar gives a rich, caramel flavor. If you’re short on it, you can mix white sugar with a bit of molasses to mimic the taste.
Butter: I love using unsalted butter for more control over the salt content. If you’re dairy-free, coconut oil can be a great substitute here.
Flour: All-purpose flour works well, but if you’re looking for a gluten-free option, almond flour or a gluten-free blend can also do the trick.
How Do I Get the Perfect Cake Texture?
The texture of the cake is crucial for that delightful, light feel. Start by mixing wet and dry ingredients carefully. Here’s how:
- Combine the wet ingredients (butter, sugar, egg, and vanilla) until smooth.
- In a separate bowl, mix the dry ingredients well before adding to the wet mixture.
- Add the dry ingredients in batches, alternating with milk. This helps prevent lumps.
- Avoid overmixing! Just mix until everything is combined for a fluffier cake.
These steps will help your cake rise beautifully while staying nice and tender. Enjoy baking!
How to Make Strawberry Rhubarb Upside Down Cake?
Ingredients You’ll Need:
For the Fruit Layer:
- 1 cup strawberries, sliced
- 1 cup rhubarb, chopped
- 3/4 cup brown sugar
For the Cake Batter:
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup milk
How Much Time Will You Need?
This delicious Strawberry Rhubarb Upside Down Cake will take about 15 minutes to prepare and 30-35 minutes to bake. Don’t forget to allow about 10 minutes for cooling before you flip it over. Total time spent is roughly 1 hour before you can enjoy it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first! Preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and grease it well with butter or cooking spray so the cake doesn’t stick. This will help you flip it out later without any fuss!
2. Create the Fruit Layer:
In a medium bowl, combine the sliced strawberries and chopped rhubarb. Sprinkle the 3/4 cup of brown sugar over the fruit and toss everything together until well coated. Now, spread this sweet fruity mixture evenly at the bottom of your prepared cake pan. This will be the topping of our cake when it’s done!
3. Make the Cake Batter:
In another large bowl, mix together the melted butter and granulated sugar. Add in the large egg and stir until it’s nice and smooth. Then, pour in the vanilla extract and give it another stir to combine everything.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture into your wet mixture, alternating with the milk. Stir gently until everything is just combined—don’t overmix!
5. Combine and Bake:
Now it’s time to pour the batter over your strawberry and rhubarb mixture in the cake pan. Use a spatula to smooth the top, making sure that it’s evenly spread. Pop it in your preheated oven and bake for about 30-35 minutes. Keep an eye on it; the cake is done when a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Once your cake is baked to perfection, take it out of the oven and let it cool in the pan for about 10 minutes. This step is super important! After it cools, carefully invert the cake onto a serving plate. If the fruit sticks to the pan, just gently scrape it out and place it back on top. Let the cake cool a bit more before serving. For a lovely finishing touch, you can garnish with some fresh strawberries on top!
Enjoy your delicious Strawberry Rhubarb Upside Down Cake!
Can I Use Frozen Strawberries and Rhubarb?
Yes, you can use frozen strawberries and rhubarb! Just make sure to thaw them completely and drain any excess liquid before using them. This will help prevent the batter from becoming too watery. You might also want to reduce the brown sugar slightly, as frozen fruits can be sweeter.
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can use white granulated sugar instead. For a similar flavor and moisture level, mix 1 cup of granulated sugar with 1 tablespoon of molasses. This will give you a close substitute for brown sugar in the recipe.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply microwave a slice for about 15-20 seconds or warm in the oven.
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just ensure the blend contains xanthan gum for the best texture. The baking times may vary slightly, so keep an eye on it while it bakes!
