Featuring a heavenly combination of strawberries, rhubarb and a delicious caramel glaze, this Strawberry Rhubarb Upside Down Cake recipe is both fun to make and absolutely fabulous to eat!
Our garden is bursting with rhubarb! We have about 6 large rhubarb plants, all of which were in desperate need of splitting earlier this Spring. After splitting them we ended up with about 25 rhubarb plants! Most of them we gave away to friends but se kept a few and transplanted them. That means we’re pretty much set for life with rhubarb galore. After making jam and compote with the rhubarb I made this cake on a whim. I had 2 pounds of strawberries in the fridge and threw the two together to make this upside-down cake. Topped with whipped cream or served with vanilla ice cream, it’s simply delish!
Strawberry Rhubarb Upside Down Cake Recipe
Let’s get started! Place the butter in a 8×8 inch square baking dish or round cake pan. Melt it in the oven. Sprinkle the brown sugar evenly over the butter.
Place the strawberries evenly over the brown sugar followed by the rhubarb.
In a large mixing bowl, beat the eggs, oil, vanilla extract and sugar until combined. Add the sour cream and beat until combined. In a small mixing bowl, combine the flour, baking soda, baking powder and salt. Add the milk and flour mixture, alternating between the two and ending with the flour. Beat just until combined.
Pour the batter into the cake pan. In an oven preheated to 350 degrees F, bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Let the cake sit for 5 minutes then run a knife along the edges and invert the cake onto a plate. If using, pour over the extra caramel glaze and let cool another couple of minutes before serving.
Slice the cake and serve.
Enjoy!
For more delicious fruity cakes be sure to try our:
Rhubarb Streusel Cake Cherry Marzipan Streusel Cake German Plum Cake French Almond Plum Cake German Apple Cake Caramel Pear Walnut Cake Pear Upside Down Gingerbread Cake Pineapple Cake with Marzipan Caramel Banana Upside Down Bread Lemon Lime Zucchini Cake
Originally published on The Daring Gourmet June 4, 2017 Read more about me…
