Strawberry rhubarb upside-down cake is a delightful dessert that beautifully balances the sweet, juicy flavor of strawberry with the tangy, tart taste of rhubarb. This cake is an ideal treat for spring and early summer when these fruits are in season and at their peak. The fruit is baked at the bottom of the cake pan with caramellike topping that creates a luscious, syrupy layer as it bakes. When flipped, the cake reveals a stunning, glossy fruit layer that pairs perfectly with the soft, buttery texture of the cake. Perfect for dessert or afternoon tea, this cake is both visually impressive and irresistible.
INGREDIENTS:
For the fruit topping:
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? 1/2 cup unsalted butter
? 1 cup brown sugar, packed
? 1 cup strawberries, hulled and halved
? 1 cup rhubarb, chopped into 1/2-inch pieces
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For the cake:
list of 9 items
? 1 1/2 cups all-purpose flour
? 1 1/2 tsp baking powder
? 1/2 tsp salt
? 1/2 cup unsalted butter, softened
? 1/2 cup granulated sugar
? 1/4 cup brown sugar, packed
? 2 large eggs
? 1 tsp vanilla extract
? 1/2 cup whole milk
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INSTRUCTIONS:
list of 6 items
1. Preheat the oven to 350¡ãF (175¡ãC). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Prepare the fruit topping: In a small saucepan, melt the 1/2 cup of butter and 1 cup of brown sugar over medium heat, stirring until combined and slightly
thickened, about 2-3 minutes. Pour this caramel mixture into the bottom of the prepared cake pan. Arrange the halved strawberries and chopped rhubarb evenly
over the caramel.
3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, cream the 1/2 cup of softened butter with
the granulated sugar and 1/4 cup of brown sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined¡ªdo
not overmix.
4. Assemble and bake: Pour the cake batter over the fruit layer in the pan, spreading it evenly with a spatula. Bake in the preheated oven for 40-45 minutes,
or until a toothpick inserted into the center comes out clean.
5. Cool and flip: Allow the cake to cool in the pan for 10-15 minutes. Place a serving plate or platter over the top of the cake pan and carefully flip
it over to release the cake. Remove the parchment paper from the bottom and let the cake cool for another 10 minutes before slicing.
6. Serve: Slice the cake and serve warm or at room temperature. It¡¯s perfect on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
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This strawberry rhubarb upside-down cake is a perfect blend of sweet and tart flavors with a moist tender crumb. It¡¯s a show-stopping dessert that¡¯s as beautiful as it is delicious - perfect for sharing with family and friends on a warm spring or summer day.
