Strawberries and rhubarb are the perfect way to welcome spring. And this strawberry-rhubarb upside-down cake is a great cake for all occasions, big or small. It’s so simple, lovely and very delicious!

I’m always so excited to first see rhubarb back at my grocery store each spring. Spring is my most favorite season, and strawberry-rhubarb is one of my most favorite flavor combos. It’s a match made in heaven!

This upside-down cake recipe is a delightful combination of sweet and tart flavors, with fresh strawberries and rhubarb baked into a vanilla butter cake. The fruit is caramelized on the bottom of the pan, creating a beautiful and delicious topping once the cake is flipped. 

It’s a perfect dessert for spring or summer, and it’s easy to make! All it needs is a little dollop of sweetened whipped cream and this dessert is ready to shine.

Table of Contents

What is upside-down cake?

An upside-down cake is a cake where fruit, butter and sugar are placed on the bottom of the pan before the cake batter is poured in. Once baked and flipped, the fruit becomes a delicious, caramelized topping.

Pineapple upside-down cake is one you’re likely familiar with, but you can use almost any fruit! This strawberry-rhubarb variation is perfect for spring, but I also have a caramel apple upside-down cake that’s wonderful in the fall.

Ingredients you’ll need

Is it hard to find rhubarb at the grocery store?

I can count on a few local stores close to me to stock rhubarb from about April to June, and sometimes even later in the season. Get familiar with stores around you, and don’t be afraid to ask the produce manager if they will order some for you (often they will!). Farmer’s markets are another option, and if need be you can always buy fresh or frozen rhubarb online.

How to make strawberry rhubarb upside-down cake

  1. Line pan with strawberries and rhubarb. Grease your cake pan well with nonstick baking spray and line with a parchment round, if you want. Add melted butter and sprinkle the brown sugar over the top. Arrange strawberries and rhubarb as you like, making a fun pattern or simply scattering them in an even layer, either works!
  2. Prepare cake batter. Cream butter and sugar together, then add the egg and vanilla. Finally, alternate adding the dry ingredients and buttermilk and mix to make a thick batter.
  3. Bake. Spread the cake batter over the top of the fruit and bake in a 350°F oven for about 25-30 minutes until the cake is lightly browned and springs back in the center when gently pressed.
  4. Flip upside-down. Let the cake cool in the pan for a few minutes, then while it’s still very hot, place a platter on top of the pan and flip it over. Carefully remove the pan, revealing the cake underneath. If any of the fruit stuck to the pan, don’t worry, just scrape it out and put it back where it should go.
  5. Cool and serve. Let the cake cool to room temperature for about 1-2 hours, then slice and serve.

baking tip:Tips for baking an upside-down cake

Follow these tips to get beautiful upside-down cakes every time:
  • Choose the right pan. Use a cast iron skillet for cakes with an extra crisp at the edges, or a cake pan at least 2 inches deep.
  • Make sure to grease your pan very well. I use a very heavy coating of non-stick baking spray that includes flour (like Baker’s Joy), but you can also use a coating of butter and flour.
  • Let the cake cool, but not completely. Before you flip the cake upside-down, let the cake cool in the pan for 10 minutes to let it finish setting up. However, don’t let it cool completely or it won’t come cleanly out of the pan.
  • Be flip-wise. Run a knife around the edges of the cake, then invert a serving plate on top of the pan. In one quick motion, flip the cake upside-down. Let the cake sit like this on the plate, but still inside the pan, for a few minutes. Gravity will help the cake release in one piece.
  • Remove the cake pan. Carefully lift the pan off the cake. If any fruit has stuck to the pan, remove it and place it back on the cake. (No one will ever know!)
More Baking Tips »

Tips for serving & storing

This strawberry rhubarb upside-down cake is best served the day it’s baked, as baked strawberries have a tendency to get soggy and turn brown with time. It looks and tastes it’s best when served right away.(However, any leftovers can be stored in the fridge for a few days.)

Serve slices of this cake with sweetened vanilla whipped cream or vanilla ice cream.

More strawberry rhubarb recipes

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But wait, there’s more! Find more strawberry rhubarb recipes here.

Get this recipe

Strawberry Rhubarb Upside-Down Cake

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
This delicious vanilla butter cake baked with fresh strawberries and rhubarb is an effortlessly beautiful spring or summer dessert.
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Ingredients
 

Topping:

  • 2 Tablespoons (28 grams) unsalted butter , melted
  • â…“ cup (71 grams) packed light or dark brown sugar
  • 1 cup (115 grams) sliced strawberries
  • 1 cup (140 grams) sliced rhubarb

Cake:

  • ½ cup (113 grams) unsalted butter , at room temperature
  • â…” cup (66 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 â…“ cup (160 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • â…” cup (150 grams) buttermilk
  • Whipped cream or vanilla ice cream , for serving (optional)

Equipment

8-inch cake pans
mixing bowl set
Mixing bowls

Instructions
 

  • Preheat oven to 350°F. Grease the inside of an 8 or 9-inch round cake pan with nonstick baking spray and line with a parchment paper round (optional). melted butter, making sure to butter all sides.
  • Add melted butter and sprinkle the bottom of pan with brown sugar and spread strawberries and rhubarb on top. You can arrange them into a fun pattern, or simply scatter them into a single layer. (Exact amount of fruit needed may depend on your pattern and size of cake pan, but just make sure the entire bottom of the pan is covered.)
  • In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and granulated sugar until light and creamy. Add egg and vanilla and mix until incorporated.
  • In separate bowl, combine flour, baking powder, baking soda and salt. Add to butter mixture in two additions, alternating with buttermilk and mixing just until combined, scraping down bowl as necessary.
  • Spread batter on top of fruit and bake until cake is lightly browned on top and the center springs back when gently pressed, about 25-35 minutes (time will vary depending on if you use an 8 or 9-inch pan).
  • Let cool 5-10 minutes, then run knife around edges and invert onto plate while the cake is still hot. Cool completely, then serve slices with whipped cream or vanilla ice cream.
Calories: 211kcal, Carbohydrates: 29g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 89mg, Potassium: 78mg, Fiber: 0.4g, Sugar: 18g, Vitamin A: 317IU, Calcium: 40mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: This recipe was originally published April 206. It was created in partnership with Go Bold with Butter and the American Butter Institute.