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When I want something stunning that's packed with big spring fruit flavor, I throw together Strawberry Rhubarb Upside Down Cake. The tart zing from rhubarb and sweet strawberries bubble up at the bottom, getting all syrupy under a tender vanilla cake. Flip it out of the pan and bam—juicy fruit glistens on top, and every forkful is soaked with buttery brown sugar goodness.
This one's got that old-school-meets-wow factor my folks can't get enough of. I took it—still warm—to a chill backyard hang with friends and it made a regular early summer day feel like a moment.
Yummy Ingredients
- Milk: Use whole milk if you can for a really rich cake that stays moist
- Vanilla extract: Pulls everything together, real vanilla makes it smell amazing
- Eggs: Bring eggs to room temp—they keep the cake fluffy and add moisture
- Granulated sugar: Brings the sweetness, use a fine sugar for best mixing
- Salt: Just a small pinch brings out all the best flavors
- Baking powder: Gives the cake its soft rise, make sure it's fresh
- All-purpose flour: It's your building block—sift for extra-light texture
- Unsalted butter: You want that pure rich flavor, always use the freshest stuff
- Brown sugar: That sticky caramel top is all thanks to brown sugar (dark or light both work)
- Rhubarb: Use crisp, colorful stalks—never the leaves since they're not safe to eat
- Strawberries: Grab the ripest, juiciest berries you can find for top color and flavor
Super Simple Steps
- Cool and Serve:
- Let it chill in the pan for 10 minutes, then flip onto a plate. Peel off the paper and let the top set before you cut in.
- Bake:
- Bake in the middle of the oven for about 40–45 minutes. It’s ready when golden on top and a toothpick poked in comes out clean.
- Spoon On Batter:
- Drop the batter over your fruit in big scoops and smooth gently—don’t squish the fruit around too much.
- Mix It Up (Wet and Dry):
- Start and finish with the dry stuff—alternate flour mix and milk, blending gently so you keep things airy.
- Add Eggs and Vanilla:
- Beat in eggs one at a time so it stays creamy—then mix in vanilla.
- Cream Butter and Sugar:
- Beat soft butter with granulated sugar till it's fluffy and light. This keeps your cake super soft!
- Stir Dry Ingredients:
- Whisk together your flour, baking powder, and salt in a bowl and put it aside.
- Layer The Fruit:
- Spread chopped rhubarb and sliced strawberries over the brown sugar base so every bite gets fruit.
- Make Brown Sugar Mix:
- Mix melted butter with brown sugar using a fork and press it into the lined pan—this turns into that fab fruity glaze.
- Get Pan And Oven Ready:
- Heat your oven to 350°F, put parchment at the bottom of a 9-inch round pan, and butter it well so cake comes out easy.
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Rhubarb's my go-to every spring—you'll catch me hunting for those super tart stalks at my market. My kid helped me toss in extra strawberries last time, and we agreed: this is by far the juiciest cake ever. We ate it outside in the yard, grinning and sticky-fingered.
How To Store
Just wrap this cake up tight and it'll stay fresh on the counter for about two days. Stash it in the fridge in a sealed box if you want it longer. Warm up a slice before you dig in so it still tastes like it just came out the oven. Let it cool all the way before you cover—otherwise, you'll get a soggy texture.
Swaps You Can Try
Only got frozen rhubarb? That works—just thaw it out and drain it well first. For dairy-free, swap in non-dairy milk and a plant-based butter. Grab a good one-for-one gluten-free baking mix if you need, and check the bag for replacement directions.
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Serving Ideas
Top it with a little soft whipped cream or scoop of vanilla ice cream for some serious comfort. Try it with thick Greek yogurt at brunch. Or sprinkle some powdered sugar right before serving to make it pop.
A Little History
Strawberry and rhubarb are a classic duo in American pies, cakes, and crumbles. Old-fashioned upside down cakes were all about flipping baked fruit onto the top for a bright, tasty look. This version mashes up two old favorites into one craveable sweet.
Frequently Asked Questions
- → Can I use frozen rhubarb instead of fresh?
You sure can! Just thaw it first and squeeze out any extra water so your cake doesn't get soggy.
- → What’s the best way to invert the cake?
After baking, let the pan stand for at least 10 minutes, then very carefully flip onto a plate and peel off the paper if you used any.
- → Can I add flavor variations?
For sure! Toss in a bit of lemon zest to brighten things up, or dust in cinnamon. Swap out strawberries for other berries if you want.
- → How should I serve this dessert?
Best with a bit of whipped cream or some vanilla ice cream, and it's awesome served just a bit warm.
- → How do I store leftovers?
Just cover and pop leftovers in the fridge for three days max. Let it sit out a bit before eating so it's nice and soft.