This delicious vanilla butter cake baked with fresh strawberries and rhubarb is an effortlessly beautiful spring or summer dessert.
This recipe was developed in partnership with the American Butter Institute.
Few things make me happier than when I see the return of affordable strawberries at the store every spring. They’re my favorite and I eat them every single day when I can.
Then just last week my grocery store started stocking rhubarb again.
Hooray! It’s strawberry-rhubarb season and I’m just so darn happy about it that I could do a little dance. Or bake a cake. Or both!
I’ve made many strawberry-rhubarb recipes over the years— pies, tartlets, stuffed french toast, hand pies, and coffee cake. And there’s a good reason why I keep coming back to the combination, it’s a match made in heaven.
This simple upside-down cake is no exception. It’s got that wonderful sweet/tart thing going on, baked along with an easy vanilla butter cake. All it needs is a little dollop of sweetened whipped cream and this dessert is ready to shine.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.