Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A vibrant, glossy upside-down cake featuring a sweet-tart topping of fresh strawberries and rhubarb baked atop a tender buttery cake base.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup rhubarb, sliced into ½-inch chunks (trimmed ends, no peeling)
  • 1 cup strawberries, hulled and halved (firm berries recommended)
  • ¾ cup granulated sugar (for topping)
  • 2 tablespoons unsalted butter, melted (for topping)
  • 1½ cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar (for cake batter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk (whole or 2%)

Instructions

  1. Preheat oven to 350°F (175°C) and generously grease a 9-inch round cake pan.
  2. Trim rhubarb ends and cut into ½-inch pieces; hull and halve strawberries.
  3. Melt 2 tablespoons unsalted butter.
  4. In a medium bowl, toss rhubarb, strawberries, ¾ cup granulated sugar, and melted butter. Spread the mixture evenly across the bottom of the prepared pan.
  5. Whisk together flour, baking powder, and salt.
  6. Using a hand mixer, cream ½ cup softened butter with 1 cup sugar until light and fluffy.
  7. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  8. Alternate adding flour mixture and ½ cup milk to the butter mixture, starting and ending with the flour. Mix just until combined, scraping down the bowl as needed.
  9. Gently pour the batter over the fruit in the pan and smooth the top with a spatula.
  10. Bake 40–45 minutes or until a toothpick inserted in center comes out clean and edges pull away from the pan; begin checking at 35 minutes.
  11. Remove pan from oven and let cake cool 10 minutes in the pan.
  12. Place a plate over the pan and carefully invert to release cake. Gently nudge any fruit sticking back onto cake.
  13. Allow cake to cool on the plate before slicing.

Notes

Use fresh, garden-fresh rhubarb and strawberries for best flavor and texture., Grease the pan thoroughly, butter with optional light flour dusting for best release., Start checking cake doneness at 35 minutes to avoid overbaking; moist crumbs on toothpick is ideal., Flip the cake after 10 minutes of cooling for best shape; too soon or too late can cause sticking or breaking., Store covered loosely with foil or cake dome at room temperature up to 3 days. Avoid plastic wrap touching fruit topping to prevent sogginess., Reheat slices in microwave 20–30 seconds on medium power or oven at 300°F (150°C) for 8–12 minutes tented with foil., Frozen fruit can be used, thawed, drained, and patted dry; may require longer baking time.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approx. 280 kcal per serving
  • Fat: 9 g per serving
  • Carbohydrates: 45 g per serving
  • Protein: 4 g per serving