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Strawberry Rhubarb Upside Down Cake

A close-up slice of moist Strawberry Rhubarb Upside Down Cake with a glossy, caramelized fruit topping.
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Create a visually impressive dessert that balances the tartness of rhubarb and sweetness of strawberries with a rich caramel topping.

Ingredients

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  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1 pound fresh rhubarb, cut into 1-inch pieces
  • 2 cups fresh strawberries, halved or quartered
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9-inch round cake pan.
  2. In a small bowl, mix the 1 cup of sugar, 1/2 cup melted butter, and cinnamon. Pour this mixture evenly into the bottom of the prepared cake pan.
  3. Arrange the rhubarb pieces and strawberries over the sugar mixture in the pan.
  4. In a separate large bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. In another bowl, cream the 1/2 cup softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix the batter.
  7. Gently spoon the cake batter over the fruit layer in the pan, spreading it evenly without disturbing the fruit arrangement below.
  8. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 10 minutes.
  10. Place a serving plate upside down over the cake pan. Carefully invert the pan and plate together. Lift the pan off slowly. If any fruit sticks, gently place it back onto the cake.
  11. Allow the cake to cool slightly before slicing and serving.

Notes

  • For the best presentation, arrange the strawberries cut-side down against the caramel layer.
  • Use fresh, seasonal rhubarb and strawberries for the best flavor in this spring dessert.
  • If you prefer a slightly tangier flavor, reduce the sugar in the topping slightly.

Nutrition

Find it online: https://hearthbite.com/strawberry-rhubarb-upside-down-cake/