Strawberry Rhubarb Upside Down Cake
A delicious Strawberry Rhubarb Upside Down Cake, perfect for dessert lovers.
Equipment
- 8x8 inch baking pan or 9 inch round pan
Ingredients
Butter and Sugar Layer
- ¼ cup butter quartered
- ¾ cup brown sugar packed
- 2 cups sliced strawberries
- 1 cup diced rhubarb
Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup sugar
- ⅓ cup oil I use avocado oil
- 1 teaspoon quality pure vanilla extract
- ¾ cup milk
- ¼ cup sour cream
Instructions
Preparation
- Preheat the oven to 350 degrees F. Place the pieces of butter in the baking pan and melt it in the oven. Sprinkle the brown sugar evenly over the melted butter. Evenly place the strawberries over the brown sugar followed by the rhubarb.
- In a small bowl, combine the flour, baking powder, baking soda and salt.
- In a large mixing bowl, add the eggs, sugar, oil and vanilla extract and beat to combine. Add the sour cream and beat until combined. 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 and bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean. If the cake is getting too brown on the top before the rest is done, cover it with foil.
- Let the cake sit for 5 minutes then run a knife around the edges and invert the cake onto a plate.
- Serve with whipped cream or ice cream if desired.
Notes
For a prettier appearance, spread on a little more caramel glaze before serving. Mix 2 tablespoons butter, 2 tablespoons brown sugar, and 2 tablespoons heavy cream, bring to a boil and simmer for 2 minutes. Pour glaze over the cake before serving.
Nutrition
Serving: 1sliceCalories: 429kcal
Tried this recipe?Let us know how it was!