Description
Indulge in this Strawberry Rhubarb Upside Down Cake that perfectly balances tangy rhubarb and sweet strawberries for an unforgettable dessert.
Ingredients
Scale
- 2 cups Fresh Rhubarb (Chopped)
- 2 cups Fresh Strawberries (Sliced)
- 1 cup Granulated Sugar (Can substitute with brown sugar)
- 4 tablespoons Unsalted Butter (Melted)
- 1.5 cups All-Purpose Flour (Gluten-free flour blends can be used)
- 1 tablespoon Baking Powder (Check for freshness)
- 0.5 teaspoon Salt
- 0.5 cups Unsalted Butter (Softened)
- 1 cup Granulated Sugar (Adjust based on preference)
- 2 large Eggs (Room temperature)
- 1 teaspoon Vanilla Extract (Almond extract can be substituted)
- 0.5 cups Milk (Adjust for batter consistency)
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Prepare Fruit Topping: In the prepared pan, mix the chopped rhubarb, strawberries, granulated sugar, and melted unsalted butter. Spread the fruit evenly across the bottom.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
- Cream Mixture: In another bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Incorporate Ingredients: Gradually alternate mixing in the dry ingredients with milk into the creamed mixture.
- Layer Batter: Pour the cake batter over the prepared fruit mixture in the pan, spreading it evenly.
- Bake: Place the cake in the preheated oven and bake for 45-50 minutes, or until a toothpick comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg