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. Keep the two tablespoons of melted butter for the fruit layer separate from the half cup of softened butter for the cake. Use the nine-inch round pan specified here; the former larger rectangular sour-cream version has different proportions and is not a pan-size substitution. Choose a solid pan so fruit juices cannot escape through a removable base. Spread batter in small spoonfuls across the fruit before smoothing, which helps keep the fruit layer in place. Test the cake crumb rather than a pocket of fruit juice. Before inverting, set out a sturdy plate wider than the pan, wear oven mitts and keep hands clear of escaping hot syrup.