Strawberry Rhubarb Upside-Down Cake

Why You’ll Love This Recipe

I love how the classic upside-down cake method transforms simple ingredients into something elegant and flavorful. The strawberry–rhubarb combo is one of my favorites—sweet, tart, and visually striking—and the buttery cake soaks up all that caramelized fruit goodness . It’s easy to make yet impressive to serve.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Topping

• ¼ cup unsalted butter (melted)

• ⅓ cup packed light brown sugar (or ¾ cup per variant)

• 1 cup sliced fresh strawberries

• 1 cup chopped fresh rhubarb

Cake

• ½ cup unsalted butter, room temperature

• ⅔ cup granulated sugar

• 1 large egg (plus optional yolk in some versions)

• 1 tsp vanilla extract

• 1¼–1⅓ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ¼–½ tsp salt

• ⅔ cup buttermilk (or milk & sour cream, milk with sour cream in some tests)

directions

1. Prep pan & topping.
   I preheat oven to 350 °F and brush an 8–9″ round (or 8×8″ square) pan with melted butter. I melt butter in pan, sprinkle brown sugar evenly, then layer strawberries and rhubarb on top

2. Make cake batter.
   I cream room‑temperature butter and granulated sugar until light. I beat in egg(s) and vanilla. In a separate bowl, I whisk dry ingredients. Then I alternate folding in dry mix and buttermilk (or milk+sour cream), ending with dry ingredients. I sometimes stir in extra rhubarb per recipes .

3. Combine & bake.
   I gently spread batter over fruit layer in pan, taking care not to disturb the fruit. I bake for about 45–55 minutes, until a toothpick inserted into center comes out clean. If the top browns too fast, I tent it with foil

4. Cool & flip.
   I cool the cake in the pan for 5–20 minutes, loosen edges with a knife, then invert it onto a serving plate. The caramel glaze coats the top beautifully

5. Serve.
   I serve warm or at room temperature—often with a dollop of whipped cream or scoop of vanilla ice cream .

Servings and timing

• Servings: 8–12 slices (depending on pan size)

• Prep time: ~15 minutes

• Bake time: 45–55 minutes

• Cool time: 5–20 minutes before flipping

• Total time: ~1–1¼ hours

Variations

• Pan swap: Use an 8×8″ square instead of round—same results.

• Extra rhubarb: Stir 2 cups extra rhubarb into batter for added fruit bits.

• Caramel glaze: After baking, I whisk butter, brown sugar, and cream to make a warm caramel glaze and pour over the top

• Flavor tweaks: Some bakers use sour cream instead of buttermilk or add lemon juice or zest to balance sweetness .

storage/reheating

I store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 3–4 days. It also freezes well for ~2 months—wrap it tightly and thaw in the fridge. To serve, I warm slices lightly in the microwave or oven, which refreshes the cake and drizzle.

FAQs

Can I use frozen fruit?

Yes—I thaw strawberries and rhubarb, drain well, then layer as usual.

Why is the cake method called “upside-down”?

Because the fruit and sugar go in the bottom before baking and you invert it after—it becomes a stunning topping

How do I prevent soggy fruit?

I spread fruit in a single layer and avoid disturbing it when adding batter. Cooling before flipping also helps it set.

What’s the best pan to use?

Any 9″ round or 8×8″ square pan works. A springform needs foil wrap to prevent leaking .

Can I prep ahead?

Yes—I assemble, refrigerate, then bake the next day. Flavors deepen and the caramel topping stays luscious.

Conclusion

I’m always delighted by how this Strawberry Rhubarb Upside-Down Cake comes together—simple, beautiful, and full of sweet-tart flavor. It’s perfect for spring gatherings, potlucks, or weekend treats. I hope it brings that warm, fresh-fruit joy to your table like it does to mine.