Oh, let me tell you about the delightful Strawberry Rhubarb Upside Down Cake I made last weekend! The combination of sweet strawberries and tangy rhubarb creates a perfect balance of flavors. The strawberries caramelize beautifully on the bottom of the cake, creating a luscious topping that pairs perfectly with the moist and fluffy cake base.

Each bite is a burst of summer sweetness, with a hint of tartness that keeps you coming back for more. I love how the vibrant red color of the fruits makes this cake not only delicious but also visually appealing. It’s a treat that will surely impress your family and friends!

Ingredients Needed for This Recipe

For the Fruit Topping:
- 1 cup of fresh rhubarb, cut into 1/2-inch pieces
- 1 cup of fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
For the Cake:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk

Instructions for Making Strawberry Rhubarb Upside Down Cake

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, and line the bottom with parchment paper for easy cake release.

Assemble the Fruit Topping: In the prepared cake pan, combine the rhubarb, strawberries, 3/4 cup sugar, and 2 tablespoons melted butter. Spread the mixture evenly across the bottom of the pan.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the 1/2 cup butter and 1 cup sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour Batter Over Fruit: Carefully spoon the batter over the fruit layer in the pan, spreading it evenly.
Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the pan and peel off the parchment paper.
Serve: Serve the cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for Perfecting the Recipe

Choosing the Right Rhubarb and Strawberries: Select fresh, firm rhubarb and strawberries for the best flavor and texture. The rhubarb should have crisp stalks with bright red skin, while the strawberries should be fully ripe and fragrant. Avoid overly ripe or soft fruits, as they may disintegrate during baking.

Preparing the Fruit: When preparing the fruit, ensure the rhubarb is cut into uniform pieces to ensure even cooking. For strawberries, halving them is usually sufficient, but if you have particularly large strawberries, you may want to quarter them to ensure they cook evenly with the rhubarb.

Achieving the Perfect Caramelization: The caramelization of the sugar and butter with the fruits is crucial for creating the sticky, sweet topping that characterizes this cake. To ensure even caramelization, make sure to evenly distribute the sugar and melted butter over the fruits and bake at the correct temperature.

Batter Consistency: The batter should be of pouring consistency but not too runny. If it’s too thick, it might not envelop the fruits properly, leading to uneven baking. If the batter is too thin, the fruits might float, disturbing the intended topping effect. Achieving the right consistency might require adjusting the amount of milk slightly, depending on the moisture content of your ingredients.

Testing for Doneness: Since the fruit topping can be very moist, it’s crucial to test the cake properly to ensure it’s fully baked. Insert a skewer or toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached. If there’s any wet batter, continue baking for a few more minutes.

Inverting the Cake: Allow the cake to cool in the pan on a wire rack for about 10 minutes before inverting. This rest period allows the fruit layer to set slightly, reducing the risk of it sliding off when flipped. Use a plate that is slightly larger than the cake pan to invert the cake smoothly.

Serving Suggestions

With Whipped Cream: A dollop of lightly sweetened whipped cream complements the tangy flavor of the rhubarb and the sweetness of the strawberries, adding a luxurious texture.

Vanilla Ice Cream: Serving the cake with a scoop of vanilla ice cream is classic. The ice cream melts into the warm cake, creating a delightful mix of flavors and temperatures.

Fresh Berries: Garnish the cake with fresh strawberries or a mix of berries for an extra burst of freshness and a beautiful presentation.

Mint Leaves: A few mint leaves can add a refreshing note to the dish, enhancing the flavors and adding a pop of color.

Dusting of Powdered Sugar: For a simple yet elegant finish, a light dusting of powdered sugar over the cake can enhance its sweetness and visual appeal.

Storage Tips

Room Temperature Storage: If you plan to consume the cake within 24 hours, it can be kept at room temperature. Cover it with a cake dome or invert a large bowl over it to protect it from dust and to prevent it from drying out.

Refrigerating the Cake: For longer storage, the cake can be refrigerated for up to 3 days. Wrap it tightly with plastic wrap or aluminum foil to prevent it from absorbing any fridge odors and to maintain its moisture.

Freezing Instructions: This cake can be frozen for up to 3 months. Wrap individual slices or the entire cake securely in plastic wrap, then in foil. Thaw overnight in the refrigerator before serving. Note that the texture of the fruits might change slightly after freezing.

Reviving the Cake: If the cake has been refrigerated or frozen, you can revive it by warming it gently in the oven at 300°F (150°C) for about 10 minutes or until heated through. This helps to restore its moist texture and intensifies the flavors.

Frequently Asked Questions

Can I use frozen fruits instead of fresh? Yes, you can use frozen rhubarb and strawberries, but do not thaw them before use. Adjust the baking time slightly, as the frozen fruits may release more moisture.

Why did my cake come out dense? A dense cake could result from overmixing the batter, which develops the gluten in the flour. Mix just until the dry ingredients are incorporated.

Can I make this cake gluten-free? Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to follow the blend’s recommendations for xanthan gum if it’s not included.

Can I use other fruits in this recipe? Absolutely. While strawberry and rhubarb are a classic combination, you can experiment with other fruits. Peaches, plums, cherries, and blueberries can also work well. The key is to balance sweetness and acidity to complement the cake.

Strawberry Rhubarb Upside Down Cake

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This Strawberry Rhubarb Upside Down Cake brings a delightful twist to the classic upside-down cake, blending the tangy sharpness of rhubarb with the sweet, fragrant strawberries atop a moist, buttery cake.

Ingredients

For the Fruit Topping:

1 cup of fresh rhubarb cut into 1/2-inch pieces

1 cup of fresh strawberries hulled and halved
3/4 cup granulated sugar
2 tablespoons unsalted butter melted

For the Cake:

1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1/2 cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs

1 teaspoon vanilla extract
1/2 cup milk

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, and line the bottom with parchment paper for easy cake release.

Assemble the Fruit Topping: In the prepared cake pan, combine the rhubarb, strawberries, 3/4 cup sugar, and 2 tablespoons melted butter. Spread the mixture evenly across the bottom of the pan.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the 1/2 cup butter and 1 cup sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour Batter Over Fruit: Carefully spoon the batter over the fruit layer in the pan, spreading it evenly.
Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the pan and peel off the parchment paper.
Serve: Serve the cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.