Description
A tender vanilla cake topped with glossy caramelized strawberries and tart rhubarb, baked upside down and flipped to reveal a beautiful jammy fruit layer. Sweet, slightly tangy, and perfect for spring gatherings.
Ingredients
Scale
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 1/2 cups fresh strawberries, sliced
- 1 cup fresh rhubarb, sliced
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 9 inch round cake pan with parchment paper.
- Pour melted butter into the prepared pan and sprinkle evenly with brown sugar.
- Arrange sliced strawberries and rhubarb evenly over the brown sugar layer.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter gently over the fruit layer and smooth the top evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then place a serving plate over the pan and carefully invert the cake.
- Remove the pan and parchment paper to reveal the glossy fruit topping, then slice and serve.
Notes
- Allow the cake to cool slightly before flipping to prevent sticking.
- Pat fruit dry if very juicy to avoid excess moisture.
- Store covered at room temperature for up to 2 days or refrigerate up to 4 days.
- Warm slightly before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: strawberry rhubarb upside down cake, spring fruit cake, strawberry rhubarb dessert, easy upside down cake recipe