Strawberry Rhubarb Upside Down Cake
A delightful dessert combining sweet strawberries and tart rhubarb, perfect for springtime gatherings.
Ingredients
For the fruit topping
- 4 cups fresh strawberries Sweet and juicy berries that will bring brightness to the cake.
- 2 cups rhubarb, chopped Tartness that beautifully contrasts with the sweetness of strawberries.
- 1/2 cup unsalted butter Essential for richness and moisture.
- 1/2 cup granulated sugar For caramelizing the fruit.
For the cake
- 1 cup granulated sugar For sweetening the batter.
- 2 large eggs For binding and structure.
- 1 teaspoon vanilla extract Adds depth and warmth.
- 1.5 cups all-purpose flour The base of your cake.
- 2 teaspoons baking powder For a light and fluffy texture.
- 1/2 teaspoon salt Enhances the flavors.
- 1/2 cup milk Keeps the cake moist and tender.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it with butter.
- Make the caramelized topping: In a small saucepan over medium heat, melt 1/2 cup of sugar and 1/4 cup of butter together until bubbly and golden. Pour the mixture into the bottom of your prepared pan.
- Arrange the strawberries and rhubarb: Layer the sliced strawberries and chopped rhubarb over the caramel in a decorative pattern, ensuring even coverage.
Baking
- In a large bowl, cream together the remaining butter and sugar until light and fluffy.
- Add the eggs, one at a time, along with the vanilla extract, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Pour the batter over the arranged fruit in the pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before inverting the cake onto a serving plate.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. You can also freeze the cake for up to a month. When ready to enjoy, thaw overnight in the fridge and reheat in the oven.