Description
This strawberry rhubarb cake is a beautiful upside-down bake with caramelized fruit, a tender vanilla cake layer, and the perfect balance of tart and sweet.
Ingredients
Topping:
¼ cup unsalted butter, melted
⅓ cup packed light brown sugar (or up to ¾ cup for sweeter topping)
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 for richness)
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 with a spoonful of sour cream)
Instructions
Preheat oven to 350°F. Grease an 8–9″ round or 8×8″ square pan.
Pour melted butter into pan, sprinkle brown sugar evenly, then layer strawberries and rhubarb.
In a bowl, cream butter and granulated sugar until fluffy. Beat in egg and vanilla.
In another bowl, whisk flour, baking powder, baking soda, and salt.
Alternate adding dry ingredients and buttermilk to the creamed mixture. Mix just until combined.
Gently spread batter over fruit layer.
Bake for 45–55 minutes until a toothpick comes out clean. Tent with foil if browning too fast.
Cool 5–20 minutes, loosen edges, then invert onto serving plate.
Serve warm or room temperature, optionally with whipped cream or ice cream.
Notes
Use thawed frozen fruit—drain well to avoid excess moisture.
Add lemon zest or extra rhubarb to the batter for brightness.
Try a caramel glaze over the top after baking for added decadence.
Store at room temperature for 2 days or refrigerate up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
