Strawberry-Rhubarb Upside Down Cake Recipe

Name: Strawberry-Rhubarb Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/2 cup unsalted butter, melted; 1 cup packed brown sugar; 3/4 cup chopped rhubarb (1/2-inch-inch); 3/4 cup coarsely chopped strawberry; Cake; 1/2 cup whole milk; 6 tablespoons unsalted butter; 1 1/4 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 eggs; 1 cup sugar; 1/2 teaspoon vanilla extract

Servings: persons

Topping
1/2 cup unsalted butter, melted
1 cup packed brown sugar
3/4 cup chopped rhubarb (1/2-inch-inch)
3/4 cup coarsely chopped strawberry
Cake
1/2 cup whole milk
6 tablespoons unsalted butter
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1/2 teaspoon vanilla extract

1
Heat oven to 350. Spray 9-inch square baking pan with cooking spray. Pour 1/2 cup melted butter over bottom of pan; sprinkle with brown sugar. Scatter rhubarb and strawberries over brown sugar.
2
Heat milk and 6 tablespoons butter in small saucepan over medium heat 3-4 minutes or until butter melts. Pour into medium bowl; cool.
3
Whisk flour, baking powder and salt in small bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 3-4 minutes or until thick, pale yellow and smooth. At low speed, beat in flour mixture in three parts alternately with milk mixture just until blended, beginning and ending with flour mixture. Spread batter over fruit.
4
Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
5
Invert cake onto serving platter, replacing any topping that remains in pan. Cool completely. Serve at room temperature.

1001

kcal

Calories

Fat

140

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: Topping, 1/2 cup unsalted butter, melted, 1 cup packed brown sugar, 3/4 cup chopped rhubarb (1/2-inch-inch), and more.

Yes, Strawberry-Rhubarb Upside Down Cake 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 Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions