Strawberry Rhubarb Upside-Down Cake (Print-Friendly Version)
Strawberries and rhubarb bake beneath a buttermilk cake, then become the top when the warm cake is inverted. Use a solid nine-inch round pan for the main method. Let the cake settle briefly before turning it onto a plate large enough to catch the fruit juices.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Topping
01 -
2 tablespoons butter, melted
02 -
1/3 cup packed brown sugar
03 -
1 cup sliced fresh strawberries
04 -
1 cup chopped fresh rhubarb
→ Cake
05 -
1/2 cup unsalted butter, at room temperature
06 -
2/3 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1 1/3 cups all-purpose flour
10 -
1 teaspoon baking powder
11 -
1/4 teaspoon baking soda
12 -
1/4 teaspoon salt
13 -
2/3 cup buttermilk
→ For Serving
14 -
Whipped cream
# How to Make It:
01 -
Heat the oven to 350°F and grease a solid 9-inch round cake pan.
02 -
Pour the two tablespoons of melted butter into its base. Sprinkle brown sugar evenly over the butter.
03 -
Arrange measured strawberries and chopped rhubarb stalks over the sugar.
04 -
Cream the separate softened butter with white sugar until evenly lighter. Beat in egg and vanilla.
05 -
Whisk flour, baking powder, baking soda and salt separately.
06 -
Add that mixture to the creamed mixture alternately with buttermilk, stirring just until combined. Spoon and gently spread batter over the fruit.
07 -
Bake about thirty to thirty-five minutes, continuing until a tester in the cake shows no wet batter.
08 -
Rest five minutes, loosen the edge and carefully invert onto a sturdy plate using oven mitts. Let cool before serving with optional whipped cream.
# Extra Suggestions:
01 -
Use the edible stalks, washed and chopped into small similar pieces.