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Strawberry Rhubarb Upside Down Cake

A delightful cake bursting with the sweet and tart flavors of fresh strawberries and rhubarb, perfect for summer picnics and gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Topping
  • 1 cup strawberries, hulled and sliced
  • 1 cup rhubarb, chopped
  • 1/2 cup butter Melted
  • 1 cup brown sugar Packed
Cake Batter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1 large egg Room temperature
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a saucepan, melt the butter over medium heat. Stir in brown sugar until combined, then add strawberries and rhubarb. Cook for about 5 minutes until slightly softened. Pour this mixture into the prepared pan.
Mixing Cake Batter
  1. In a mixing bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, mix granulated sugar, milk, egg, and vanilla extract until well combined.
  3. Combine the wet and dry ingredients, then pour the cake batter over the strawberry-rhubarb mixture in the pan.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool for a few minutes, then invert onto a serving plate to enjoy!

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Store in the fridge for 3-4 days; for longer storage, freeze individual slices for up to 3 months.