This Strawberry Rhubarb Upside Down Cake is a real showstopper! With sweet strawberries and tart rhubarb on top, it offers a fun twist on a classic cake.
Making it is easy; just layer your fruits, pour in the batter, and bake. The best part? Flipping it over reveals a beautiful fruit design that will impress everyone. 🍓
Key Ingredients & Substitutions
Strawberries: Fresh strawberries are vital for sweetness and color. If strawberries aren’t available, you can use frozen ones, just thaw and drain them well before using.
Rhubarb: Rhubarb adds tartness which balances the sweetness. Can’t find fresh rhubarb? Try cooking down some cranberries or using a fruit jam to achieve a similar tart flavor.
Brown Sugar: This gives the cake a deeper flavor and moisture. If you’re out of brown sugar, you can easily make your own by mixing white sugar with a bit of molasses (about 1 tablespoon per cup of sugar).
Buttermilk: It’s essential for that lovely tender texture. If you don’t have buttermilk, you can substitute with regular milk and a splash of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
How Can I Ensure My Cake Doesn’t Stick to the Pan?
To prevent sticking, greasing the pan properly is key. Here’s how you do it:
- Use room temperature unsalted butter to grease the pan thoroughly.
- For extra security, you could also line the bottom of the pan with parchment paper after greasing.
- Once you’ve added the brown sugar mixture and fruit, ensure it’s evenly spread—it creates a nice base for the cake.
Following these tips will help your cake invert smoothly and keep that beautiful fruit layer intact!
How to Make Strawberry Rhubarb Upside Down Cake
Ingredients You’ll Need:
For the Fruit Layer:
- 1 cup strawberries, hulled and sliced
- 1 cup rhubarb, diced
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
For the Cake Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and approximately 35-40 minutes to bake. You’ll need a little time to let it cool too, but it’s totally worth the wait for that yummy, sweet flavor!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating, grab a 9-inch round cake pan and grease it well to prevent sticking. This will help your cake turn out perfectly!
2. Make the Brown Sugar Mixture:
In a small saucepan over medium heat, melt the 1/4 cup of butter. Once it’s melted, stir in the brown sugar until it’s combined and looks smooth. Pour this delicious mixture into your prepared cake pan, spreading it evenly to coat the bottom.
3. Arrange the Fruits:
Next up, take your sliced strawberries and diced rhubarb, and arrange them nicely over the brown sugar mixture in the pan. This will be the delightful fruit layer of your cake!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure everything is well combined and set it aside for later.
5. Cream the Butter and Sugar:
In another mixing bowl, cream together the granulated sugar and the remaining 1/4 cup of softened butter until it’s light and fluffy. This might take a few minutes! Then, beat in the egg and vanilla extract until everything is fully combined. You’re doing great!
6. Combine the Mixtures:
Now, gradually mix in the dry flour mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until everything is combined—be careful not to overmix. We want a nice, tender cake!
7. Pour the Batter:
Pour the batter over the lovely fruit layer in the cake pan. Use a spatula to gently spread it out so it covers the fruit evenly. Don’t worry, it will sink a bit while baking!
8. Bake the Cake:
Pop the cake in your preheated oven and bake for about 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Yum!
9. Cool and Invert:
Once baked, allow the cake to cool in the pan for about 10 minutes. Carefully invert it onto a serving plate. If you did everything right, the fruit layer should be beautifully on top. Let it cool slightly before slicing.
10. Serve and Enjoy!
Enjoy this delightful cake warm or at room temperature. It’s perfect on its own, but you can also serve it with some whipped cream or a scoop of vanilla ice cream for an extra treat!
Can I Use Frozen Strawberries and Rhubarb?
Yes, you can use frozen strawberries and rhubarb; just make sure to thaw and drain them well before using. Excess moisture can make the cake soggy, so pat them dry with paper towels after thawing to avoid this issue!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and then use it as you would buttermilk in the recipe!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for up to a week. Just remember to let it come back to room temperature before serving for the best taste!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then cover it tightly and store it at room temperature. When ready to serve, you can warm it slightly in the oven or enjoy it at room temperature with your favorite topping!
