Strawberry Rhubarb Upside Down Cake

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Course Dinner

Cuisine American

Servings

Calories 415 kcal

Ingredients

Homemade Strawberry Cake

¾ cup butter softened
¾ cup sugar
3 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cup all-purpose flour
1 ½ teaspoons baking powder
⅓ cup milk
¾ cup finely chopped fresh strawberries
pinch of salt

Rhubarb Mix

4-5 stalks rhubarb sliced very thinly in half-moons
½ cup sugar
½ 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, ½ cup sugar, ½ 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 tablespoon 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

Tried this recipe?Let us know how it was!