Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake

Indulge in the delightful sweetness of summer with this irresistible Strawberry Rhubarb Upside Down Cake. The perfect balance of tangy rhubarb and juicy strawberries creates a flavorful topping that caramelizes beautifully, adding a touch of decadence to the moist and fluffy cake base.

Ingredients Needed for This Recipe

For the Fruit Topping:

  • 1 cup fresh rhubarb, cut into 1/2-inch pieces
  • 1 cup fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted

For the Cake:

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Strawberry Rhubarb Upside Down Cake

Instructions for Making Strawberry Rhubarb Upside Down Cake

  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Assemble the Fruit Topping: In the prepared cake pan, combine the rhubarb, strawberries, granulated sugar, and melted butter. Spread the mixture evenly across the bottom of the pan.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Combine Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour Batter Over Fruit: Carefully spoon the batter over the fruit layer in the pan, spreading it evenly.
  7. Bake: Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edge of the pan to loosen the cake. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the pan and parchment paper.
  9. Serve: Serve the cake warm or at room temperature, accompanied by whipped cream or vanilla ice cream if desired.

Tips for Perfecting the Recipe

  • Choosing the Right Rhubarb and Strawberries: Select fresh, firm rhubarb and ripe strawberries for optimal flavor and texture.
  • Preparing the Fruit: Ensure the rhubarb is uniformly chopped and the strawberries are halved for even cooking.
  • Achieving Perfect Caramelization: Evenly distribute the sugar and melted butter over the fruits for consistent caramelization.
  • Batter Consistency: Aim for a batter that is pourable but not too thin or thick.
  • Testing for Doneness: Use a toothpick to check for doneness, ensuring the cake is fully baked.
  • Inverting the Cake: Allow the cake to cool briefly before inverting to prevent the fruit layer from sliding off.

Serving Suggestions

  • Enjoy warm with whipped cream or vanilla ice cream.
  • Garnish with fresh berries or mint leaves for added freshness.
  • Dust with powdered sugar for a simple yet elegant finish.

Storage Tips

  • Keep at room temperature for up to 24 hours, or refrigerate for longer storage.
  • Freeze individual slices or the entire cake for up to 3 months.
  • Reheat gently in the oven to revive the cake's moisture and flavor before serving.

With these tips, you'll create a stunning Strawberry Rhubarb Upside Down Cake that's sure to impress!

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