Description
Strawberry Rhubarb Upside Down Cake is a deliciously moist dessert that harmonizes the sweetness of fresh strawberries with the tartness of rhubarb. This visually stunning cake features a beautiful ruby-red fruit topping, making it an eye-catching centerpiece for any gathering. Easy to prepare, it evokes fond memories of summer picnics while delivering a delightful flavor that will leave everyone wanting more. Perfect for brunch or dessert, this cake brings joy to every occasion.
Ingredients
Scale
- 2 cups hulled strawberries
- 1–2 cups diced rhubarb
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a round baking pan.
- In a bowl, mix sliced strawberries and rhubarb with half of the sugar; set aside.
- In another bowl, whisk together flour, baking powder, and salt.
- Cream butter and remaining sugar in a large bowl until fluffy. Add eggs one at a time and mix in vanilla.
- Gradually stir dry ingredients into wet mixture until combined.
- Pour half the batter into the pan, layer with fruit mixture, then top with remaining batter.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg