Strawberry Rhubarb Upside Down Cake
A delightful dessert combining sweet strawberries and tangy rhubarb atop a moist cake, perfect for any occasion.
Ingredients
For the Fruit Topping
- 2 cups strawberries, sliced Fresh strawberries work best.
- 2 cups rhubarb, chopped Use fresh rhubarb for the best flavor.
- 1 cup sugar Divided into two portions.
For the Cake Base
- 1/2 cup butter, softened Can substitute with margarine or plant-based butter for a dairy-free version.
- 1 cup all-purpose flour Gluten-free flour can be used as a substitute.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk Non-dairy milk can be used for lactose-free options.
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round cake pan liberally to ensure easy removal later.
- In a bowl, mix the sliced strawberries and chopped rhubarb with half of the sugar (1/2 cup). Set this mixture aside to allow the fruit juices to release.
- In another bowl, cream together the softened butter and the remaining sugar until it is light and fluffy.
- Beat in the egg and the vanilla extract to the butter mixture until fully combined.
- In a separate bowl, combine the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined; do not overmix.
Baking
- Pour the fruit mixture into the prepared pan. Then, pour the cake batter over the fruit, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving
- Let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate to reveal the beautiful fruit topping. Enjoy it warm or at room temperature.
Notes
Use fresh ingredients for the best flavor. The cake can be enjoyed warm, at room temperature, or even cold. Store in the fridge for up to 3 days.