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: 50 grams butter; 1/2 cup light brown sugar; 1 cup strawberries halved; 1 cup rhubarb cut in pieces; 2 eggs; 1 cup sugar; 1 lemon zest; 75 grams butter melted and cooled; 3/4 cup buttermilk; 1 1/2 cups flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda

Servings: persons

50 grams butter
1/2 cup light brown sugar
1 cup strawberries halved
1 cup rhubarb cut in pieces
2 eggs
1 cup sugar
1 lemon zest
75 grams butter melted and cooled
3/4 cup buttermilk
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda

1
Grease a round pan and set aside. Preheat the oven to 360u00b0F.
2
In a small saucepan, combine 50 grams of butter and brown sugar. Bring to a boil and simmer for a few minutes until it forms a light caramel. Place the caramel in the bottom of the round pan and spread evenly.
3
Distribute the strawberries and the rhubarb on top of the caramel in a concentric layer without leaving empty spaces.
4
In a bowl, beat the eggs, 1 cup of sugar, and lemon zest until fluffy (for about 3 minutes) with an electric mixer. Add 75 grams of melted butter and buttermilk and stir well. Finally, add the flour, baking powder, and baking soda. Mix until smooth.
5
Pour over top of the fruit layer and bake until cooked.
6
Allow the cake to cool for about 10 minutes before turning it upside down onto a serving plate.
7
Serve plain or with a scoop of vanilla ice cream.
8
To prepare the buttermilk, add a tablespoon of lemon juice to 3/4 cup of milk and let sit for about 15 minutes before using.

1084

kcal

Calories

Fat

119

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 50 grams butter, 1/2 cup light brown sugar, 1 cup strawberries halved, 1 cup rhubarb cut in pieces, 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