Recipe for Strawberry-Rhubarb Upside-Down Cake

Indulging in the sweet and tangy flavors of a Strawberry-Rhubarb Upside-Down Cake is an exquisite experience for any dessert enthusiast. This delightful twist on the classic upside-down cake combines the lusciousness of strawberries with the unique tartness of rhubarb, creating a mouthwatering treat that is both visually appealing and delectably satisfying.


1/2 cup unsalted butter

1 cup brown sugar, packed

2 cups fresh strawberries, sliced

1 cup rhubarb, diced

For the cake batter

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk


Preheat the oven to 350°F (175°C). Grease a round cake pan and set aside.

In a saucepan, melt 1/2 cup of butter over medium heat. Add brown sugar and stir until well combined.

Pour the butter and sugar mixture into the greased cake pan, spreading it evenly.

Arrange sliced strawberries and diced rhubarb on top of the sugar mixture.

In a mixing bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.

Pour the batter over the strawberry-rhubarb topping in the cake pan.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.


The Strawberry-Rhubarb Upside-Down Cake is a true celebration of flavors, blending the sweetness of strawberries with the distinctive tartness of rhubarb. This visually stunning dessert is perfect for any occasion, from family gatherings to dinner parties. The upside-down presentation adds a touch of elegance, making it a showstopper on the dessert table. Try this recipe to embark on a culinary journey that combines the best of seasonal fruits with the comforting taste of homemade cake.


Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use frozen fruits, but make sure to thaw and drain them before use.

Can I substitute whole wheat flour for all-purpose flour?

While it alters the texture, you can use whole wheat flour, but the cake may be denser.

How do I prevent the cake from sticking to the pan?

Ensure the pan is well-greased, and let the cake cool for 10 minutes before flipping it.

Can I use a different type of sugar for the topping?

Brown sugar complements the flavors best, but you can experiment with others for varied taste.

How should I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to three days.

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