Strawberries and rhubarb are the perfect way to welcome spring, whether it’s a family dinner or a weekend brunch. This strawberry-rhubarb upside down cake is simple, fun and even more delicious when served with sweetened whipped cream.

Strawberry-Rhubarb Upside Down Cake | Go Bold With Butter

Strawberry-Rhubarb Upside Down Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Strawberry-Rhubarb Upside Down Cake

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. Brush the inside of an 8 or 9-inch round cake pan with melted butter, making sure to butter all sides. Sprinkle bottom of pan with brown sugar and spread strawberries and rhubarb on top.

In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and granulated sugar until light and creamy. Add egg and vanilla and mix until incorporated.

In separate bowl, combine flour, baking powder, baking soda and salt. Add to butter mixture in two additions, alternating with buttermilk and mixing just until combined, scraping down bowl as necessary.

Spread batter on top of fruit and bake until toothpick inserted into center comes out with a few moist crumbs, about 30-35 minutes. Let cool 5 minutes, then run knife around edges and invert onto plate. Cool completely, then serve with whipped cream.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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