When rhubarb season comes around, you don’t want to miss out on this delicious strawberry rhubarb upside down cake! It’s a sweet and tart melt in your mouth treat your taste buds will thank you for.
The tender and moist cake is a dessert that rhubarb lovers won’t be able to get enough of. It also has strawberries in it which gives it even more flavor and some added sweetness.
Ingredients
Rhubarb – The star of our cake! The stalks will be sliced very thinly in half-moons to make the cake.
Homemade Cake – We’re using a homemade cake for the recipe.
Strawberries – For a little sweetness and flavor added in.
Lemon Juice – Just a teaspoon of lemon juice will help make the flavors pop.
Be sure to check out the full recipe and ingredient list below
How To Make Rhubarb Upside Down Cake
See below for a full list of ingredients and detailed instructions.
In a saucepan, combine rhubarb, 1/2 cup sugar, 1/2 cup water, and lemon juice. Simmer for 2–3 minutes until rhubarb is flexible. Drain and cool on paper towels.
Grease a 9-inch cake pan and line the bottom with parchment paper.
Pour melted butter into the base and swirl to coat. Sprinkle 1 tbsp sugar evenly over the butter.
Starting from the center, spiral the rhubarb slices in overlapping circles outward like shingles.
In a large bowl, cream softened butter and sugar until light and fluffy.
Beat in eggs one at a time, mixing well. Add vanilla and almond extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet in 2 additions, alternating with the milk.
Gently fold in chopped strawberries.
Carefully spoon the batter over the arranged rhubarb in the pan, smoothing the top.
Bake at 350°F for 40–50 minutes, until golden and a tester comes out clean.
Let it cool in the pan for 15 minutes.
When you’re ready to serve: run a knife around the edge and carefully invert onto a serving plate and gently peel off the parchment.
Substitutions & Variations
- Tip: The strawberries may add slight moisture – add 5 more minutes if needed.
- If you’re short on time, you can replace the cake with a box mix cake.
- You can add some lemon or orange zest to the top for even more flavor.
Storing & Reheating
- Store: Store the cake in an airtight container in the fridge. I don’t usually keep it for more than 3 days.
- Freeze: Let the cake cool down and then wrap it before putting it in the freezer.
Strawberry Rhubarb Upside Down Cake
Ingredients
Homemade Strawberry Cake
- 3/4 cup butter softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/3 cup milk
- 3/4 cup finely chopped fresh strawberries
- pinch of salt
Rhubarb Mix
- 4-5 stalks rhubarb sliced very thinly in half-moons
- 1/2 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1-2 tablespoons butter (for bottom of pan)
- 1 teaspoon sugar (to sprinkle before adding rhubarb)
Instructions
- In a saucepan, combine rhubarb, 1/2 cup sugar, 1/2 cup water, and lemon juice. Simmer for 2–3 minutes until rhubarb is flexible. Drain and cool on paper towels.
- Grease a 9-inch cake pan and line the bottom with parchment paper.
- Pour melted butter into the base and swirl to coat. Sprinkle 1 tbsp sugar evenly over the butter.
- Starting from the center, spiral the rhubarb slices in overlapping circles outward like shingles.
- In a large bowl, cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, mixing well. Add vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet in 2 additions, alternating with the milk.
- Gently fold in chopped strawberries.
- Carefully spoon the batter over the arranged rhubarb in the pan, smoothing the top.
- Bake at 350°F for 40–50 minutes, until golden and a tester comes out clean.
- Let it cool in the pan for 15 minutes.
- When you’re ready to serve: run a knife around the edge and carefully invert onto a serving plate and gently peel off the parchment.
Notes
- Tip: The strawberries may add slight moisture – add 5 more minutes if needed.
- If you’re short on time, you can replace the cake with a box mix cake.
- You can add some lemon or orange zest to the top for even more flavor.
- Store: Store the cake in an airtight container in the fridge. I don’t usually keep it for more than 3 days.
- Freeze: Let the cake cool down and then wrap it before putting it in the freezer.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
