Effortless Strawberry Rhubarb Upside

Nothing says late spring treats like a Strawberry Rhubarb Upside Down Cake. Every bite is soaked with sweet brown sugar, tart rhubarb, and juicy strawberries that caramelize underneath a pillowy vanilla cake. Flip it out—now you’ve got shiny, glistening fruit crowning a tender crumb, and that buttery syrup drips right through every slice. It’s a total stunner.

This cake feels old-school but totally wow-worthy. My crew goes nuts for it, especially when I brought it out still cozy from the oven for an easygoing evening in our backyard with friends. It made that moment feel extra special.

Delicious Ingredients

• Strawberries: go for the ripest berries you can find for full flavor and color
• Rhubarb: adds zingy tartness, choose snappy stalks and remember, don't eat the leaves
• Brown sugar: gives a sticky caramel layer on top, darker sugar brings even more depth
• Unsalted butter: keeps the cake soft and rich, always best with fresh butter
• All-purpose flour: makes up the base, sifting helps the crumb stay smooth
• Baking powder: helps the cake rise and be light, double-check it's still okay
• Salt: wakes up the flavors, just toss in a little
• Granulated sugar: sweetens the cake, fine grain works best
• Eggs: help with fluff and moisten it, use big eggs at room temp for easy mixing
• Vanilla extract: wraps up the flavors, the real stuff smells amazing
• Milk: keeps the cake moist and plush, whole milk makes it extra tender

Foolproof Steps

Flip and Cool:

Once baked, chill the cake in your pan for at least 10 minutes. Pop a plate on top, gently turn it over, lift off the pan, and peel away the parchment slowly. Wait a few more minutes for the juices to set before slicing in.

Bake Until Golden:

Bake 40 to 45 minutes, until it’s golden and a toothpick poked in the center pulls out clean. No sticky batter means it’s done!

Smooth on Batter:

Spoon the batter all over the fruit and gently spread it out—careful not to mess up your pretty fruit layer.

Mix Together Wet and Dry:

Add the flour mixture bit by bit, switching off with the milk, starting and ending with flour. Stir just enough to mix, so the cake stays light and soft.

Eggs and Vanilla Time:

Crack in the eggs one at a time, mixing well after each. Pour in the vanilla next.

Sugar and Butter Creaming:

Beat soft butter with granulated sugar until it looks light and whipped. This step makes things extra tender, so don’t rush it.

Blend Dry Ingredients:

Mix together flour, salt, and baking powder in a bowl, then set aside for later.

Add Fruit:

Sprinkle chopped rhubarb and sliced strawberries right onto your brown sugar base. Make sure it’s a single layer so they cook down like a dream when the cake is turned out.

Brown Sugar Base:

Mix brown sugar with melted butter until there are no lumps. Spread it over the lined pan for that syrupy, jewel-like finish.

Get Pan and Oven Ready:

Switch your oven to 350 F. Line the bottom of a 9 inch cake pan with parchment and butter every corner so nothing sticks.

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I wait all year for rhubarb to hit the market. When my son and I first made this, he dumped in extra berries—and swore nothing was juicier as we dug in during a backyard picnic.

How to Keep It Fresh

To keep it the best, wrap the cake up or use an airtight container and leave it at room temp for two days. Want to save it longer? Stick it in the fridge. Warm a slice before eating for the yummiest bite. Make sure it cools fully before wrapping or covering it—otherwise, it might get soggy.

Switch It Up

No rhubarb around? Use thawed and drained frozen rhubarb. Need dairy-free? Pick your fave non-dairy butter and milk. Use a 1-to-1 gluten-free flour blend if you need, just check the package instructions.

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How to Serve It

Warm slices beg for a scoop of vanilla ice cream or some softly whipped cream. Try it with plain Greek yogurt for a sweet breakfast. A little dusting of powdered sugar makes it look extra fancy.

Some Backstory

Folks have been mixing strawberries and rhubarb forever—it’s a favorite in pies, crisps, and more. Flipping cakes like this came from home bakers who caramelized fruit underneath. This mashup puts both traditions together for a classic that’s here to stay.

Frequently Asked Questions

→ Could I swap in frozen rhubarb?

You sure can. Just thaw it first and get rid of the extra liquid so your cake stays just right.

→ What’s a good trick for flipping it?

Let it cool around 10–15 minutes, flip it onto a plate, and slowly peel away the parchment. No rush.

→ Any ways to make this taste different?

Go for it! Try some lemon zest in the batter for some zing. Toss in cinnamon or swap some other berries if you want to mix things up.

→ Any serving ideas?

Warm it up a little, then slice and bring on the whipped cream or that scoop of vanilla ice cream. Delightful.

→ Best way to keep leftovers?

Just cover the rest and pop it in the fridge for up to three days. Bring it out ahead for that soft texture again.