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Strawberry rhubarb upside down cake with glossy fruit topping
Molly

Easy Strawberry Rhubarb Upside Down Cake

A soft vanilla cake topped with caramelized strawberries and rhubarb for a sweet-tart dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups strawberries
  • 2 cups rhubarb
  • 1 cup brown sugar
  • ¼ cup butter
  • 1½ cups flour
  • 1 cup sugar
  • 2 eggs
  • ½ cup milk
  • 1 tsp vanilla
  • 1 tsp baking powder

Method
 

  1. Preheat oven to 350°F
  2. Melt butter in pan
  3. Add sugar and fruit
  4. Prepare batter
  5. Pour over fruit
  6. Bake 40 min
  7. Cool and flip

Nutrition

Serving: 1sliceCalories: 260kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 140mgPotassium: 210mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 18mgCalcium: 50mgIron: 1.2mg

Notes

Use fresh fruit for best flavor
Don’t skip cooling before flipping
Serve warm for best texture
Great with ice cream

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