Sweet, tart and everything good, this Strawberry Rhubarb Upside Down Cake is easy to make and so satisfying.
When I was little, the first appearance of strawberries signified the start of summer. Now, rhubarb does too for me. In fact, when I’m lucky, we have both in time for Memorial Day so I can make a fabulous summery dessert.
Mmm. Dessert.
Sweet strawberries and sour rhubarb, mixed together with butter and sugar form something heavenly. It’s true in strawberry rhubarb pie, strawberry rhubarb jam and so many other dishes. It’s also true in this delicious, easy Strawberry Rhubarb Upside Down Cake recipe.
To make this delightful cake for a crowd, start by melting butter. Melted butter is spread all over the bottom of your pan and then it’s sprinkled with sugar.
Next comes the strawberries and rhubarb — both are spread out on the buttery sugar mixture.
Then it’s baked. A layer of sweet-tart strawberry rhubarb goodness forms and a cake rises. Once it’s done, slice it into squares.
There is something you should know about this cake though: It’s best eaten hot from the oven. In fact, if you are making it, be sure that you have a crowd there — it all should get eaten at once.
When it comes out of the oven, there are crispy bits, tender cake and a gooey, sweet topping (once you’ve flipped the pieces over!). It’s tangy and sweet — so satisfying. I love to serve the hot cake with cold vanilla ice cream. Such a treat!
Perfect for that Memorial Day barbecue, if I don’t say so myself.
(Leftovers, I am sorry to say, aren’t nearly as good.)
So plan this for your next shindig or family party. It will go fast!
Strawberry Rhubarb Upside Down Cake
Ingredients
- ¼ cup unsalted butter, melted
- 1½ cups sugar, divided
- 2 cups quartered strawberries
- 1 cup chopped fresh rhubarb
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 large eggs
- 1 cup milk
- ½ cup olive oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Pour the melted butter into a 9x13-inch glass baking dish. Sprinkle with ½ cup sugar. Add the strawberries and rhubarb, sprinkling them all over the pan to evenly distribute them.
- In a large mixing bowl, sift together the flour, remaining sugar, baking powder and baking soda. Add the eggs, milk, oil and vanilla. Stir vigorously to combine, about 2 minutes (until smooth). Pour the batter into the pan, evenly distributing it over the fruit.
- Bake for 40-50 minutes, until a cake tester inserted in the center of the cake comes out cleanly. Enjoy hot from the oven or cool, if desired. Cut into squares to serve.
- This is best eaten hot from the oven.