Indulge in the flavors of spring with this delicious Strawberry Rhubarb Upside Down Cake! Light, sweet, and irresistibly tasty.Your taste buds will thank you as you savor each bite of this delightful dessert. The combination of juicy strawberries and tart rhubarb creates a perfect balance of flavors that is sure to please any palate. So go ahead, treat yourself to a slice (or two) of this scrumptious cake and enjoy a taste of spring in every bite!
Why You’ll Love This Recipe:
This Strawberry Rhubarb Upside Down Cake is a perfect blend of sweet strawberries and tangy rhubarb, creating a delightful harmony of flavors in every bite. The moist and tender cake paired with the caramelized fruit topping makes it a wonderful dessert for any occasion.
Ingredients:
For the Topping:
- 2 tablespoons butter, melted
- 1/3 cup brown sugar
- 1 cup sliced strawberries
- 1 cup chopped rhubarb
For the Cake:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- Whipped cream, for serving
Directions:
- Preheat oven to 350°F (175°C). Generously butter an 8 or 9-inch round cake pan.
- Sprinkle the brown sugar over the bottom of the pan and evenly distribute the sliced strawberries and chopped rhubarb on top.
- In a mixing bowl, cream together the butter and granulated sugar until light. Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the buttermilk, mixing until just combined.
- Spread the batter evenly over the fruit layer. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool for 5 minutes, then invert onto a serving plate. Serve cool with whipped cream.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Storage:
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.
Recipe Tips:
- Make sure to grease the cake pan generously to prevent sticking and ensure easy removal of the cake.
- Adjust the sweetness of the cake by varying the amount of sugar in the topping according to your preference.
- Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Enjoy this delightful Strawberry Rhubarb Upside Down Cake that captures the essence of spring in every bite!”