Strawberry Rhubarb Polenta Upside Down Cakes Recipe

Name: Strawberry Rhubarb Polenta Upside Down Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray, for the muffin pan; 4 tablespoons unsalted butter; 1/4 cup sugar; strawberry, about 18 medium size, stemmed and cut in half lengthwise; 1 stalk rhubarb, diced; batter; 3/4 cup all-purpose flour; 3/4 cup polenta, i.e., stone ground cornmeal; 2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup sugar; 1/2 cup vegetable oil; 2 large eggs, at room temperature; 1/2 cup yogurt

Servings: persons

nonstick cooking spray, for the muffin pan
4 tablespoons unsalted butter
1/4 cup sugar
strawberry, about 18 medium size, stemmed and cut in half lengthwise
1 stalk rhubarb, diced
batter
3/4 cup all-purpose flour
3/4 cup polenta, i.e., stone ground cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/2 cup vegetable oil
2 large eggs, at room temperature
1/2 cup yogurt

1
Position a rack in the center of the oven and preheat to 375u00b0F Lightly spray a 12-cup muffin pan with the cooking spray.
2
To make the cakes, sift together the flour, corn meal, sugar, Clabber Girl baking powder and salt into a medium-size bowl. In a separate bowl, whisk together the oil, eggs and yogurt. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Let sit for the polenta to absorb the liquids while preparing the muffin tin.
3
To prepare the tin, in each muffin cup place 1 teaspoon of the butter and 1 teaspoon of the sugar, then add 2 strawberry halves. Sprinkle evenly with the diced rhubarb. Bake until the mixture in each cup is melted and bubbly, about 8 minutes. Remove the pan from the oven and divide the batter evenly among the prepared muffin cups, filling them as full as possible.
4
Return muffin tin to the oven and bake until the center of a muffin springs back when pressed gently with your finger, about 18 - 20 minutes. Immediately invert and unmold the cakes onto a wire cake rack. Cool briefly and serve. These cakes are best the day they are made or kept in an airtight container for up to three days.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: nonstick cooking spray, for the muffin pan, 4 tablespoons unsalted butter, 1/4 cup sugar, strawberry, about 18 medium size, stemmed and cut in half lengthwise, and more.

Yes, Strawberry Rhubarb Polenta Upside Down Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Rhubarb Polenta Upside Down Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions