Description
A delicious Strawberry Rhubarb Upside Down Cake that combines the tartness of rhubarb with the sweetness of strawberries, creating a delightful dessert.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan.
- In a medium bowl, combine the strawberries and rhubarb with 1/2 cup of sugar. Let it sit for about 15 minutes to macerate.
- In a separate large bowl, cream together the softened butter and remaining 1/2 cup of sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Pour the macerated fruit mixture into the bottom of the prepared cake pan, spreading it evenly. Carefully pour the batter over the fruit, smoothing the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate.
- Serve warm or at room temperature.
Notes
- For a twist, add a teaspoon of cinnamon to the batter for extra flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg