Description
A delicious and fruity Strawberry Rhubarb Upside Down Cake that is easy to make and perfect for any occasion.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray or butter.
- In a medium bowl, combine the strawberries, rhubarb, and 1/2 cup of sugar. Toss to coat the fruit evenly and let it sit for about 10 minutes to release some juices.
- In a separate bowl, whisk together the melted butter, remaining 1/2 cup of sugar, and vanilla extract until well combined. Add the egg and buttermilk, mixing until smooth.
- In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the fruit mixture into the prepared cake pan, spreading it evenly. Carefully pour the batter over the fruit, smoothing it out gently.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
- Serve warm or at room temperature.
Notes
- For a richer flavor, add 1 teaspoon of almond extract to the batter.
- You can substitute the strawberries with blueberries or peaches for a different fruit combination.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg