Strawberry Rhubarb Upside-Down Cake – a delicious recipe with butter, brown sugar, fresh strawberries, fresh rhubarb, vanilla cake, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F (325F for dark non-stick pans). Melt butter in rectangular pan, 9 x 13 inches in oven. Sprinkle brown sugar evenly over butter.
2
Arrange strawberries and rhubarb on brown sugar evenly. Press them into the brown sugar gently.
3
In a mixing bowl, beat cake mix with water, oil and eggs until smooth. Pour batter over strawberries and rhubarb.
4
Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean.
5
Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. CAREFYLLY, turn pan upside down onto a heatproof serving plate. Leave pan over cake for 1 minute so the brown sugar topping can drizzle over the cake.
6
Cool for 30 minutes. Serve warm or cool with a dolup of whipped cream on top. Store loosely covered.
691
kcal
Calories
39
g
Fat
64
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup butter or 1/4 cup margarine, 1 cup brown sugar, packed, 2 cups fresh strawberries, sliced, 2 cups fresh rhubarb, chopped, 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.
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