Let’s talk about cake. When nothing else in life makes any sort of sense, and you can’t manage to find the words to express your feelings, and no matter how out of control everything feels, there is something comforting about the familiarity and comfort that baking can bring. It feels so normal when nothing else does. It brings moments of peace and welcomed distraction when we need it most. During times of tragedy, sometimes all you need is a little bit of cake and a whole lot of Jesus. Today is one of those days.
What I love about Strawberry Rhubarb Upside Down Cake the most is that unlike its Pineapple counterpart, it is made with 100% real, fresh ingredients. No spooky maraschino cherries or canned pineapple (although you’ll remember that I do love that version as well.) There’s just something about rhubarb that I can’t get enough of. I want to bake it into everything, and if I can’t do that, I want to make it into jam and slather it onto everything.
This version of upside down cake is kind of a perfect alternative to strawberry shortcake. It’s fantastic all on its own, but top it with ice cream and it is out of this world. My only recommendation? Eat it all the first day, if possible. The texture and tart flavor of the strawberries and rhubarb is best the same day the cake is baked. Believe me, you shouldn’t have any problem polishing it off. (I also love it for breakfast.)
Strawberry Rhubarb Upside Down Cake
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch cake 1x
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, separated
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
For the topping:
- 2 tablespoons unsalted butter
- 1 cup light brown sugar
- 6-8 fresh strawberries, sliced
- 1 cup diced fresh rhubarb
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the ½ cup of butter until softened. Gradually add the sugar and beat on medium speed until light and smooth, about 2 minutes. Add egg yolks and beat until combined.
- Add the buttermilk and the dry ingredients in alternating additions, beginning and ending with dry ingredients. Be careful not to overmix.
- In a separate bowl, beat the egg whites until light and frothy, but not quite to stiff peaks. (The whites should resemble cappuccino foam.)
- Fold the beaten egg whites into the batter, then fold in the vanilla.
- Melt the remaining 2 tablespoons of butter in a 9-inch diameter skillet that is 2-inches deep. remove from heat.
- Sprinkle the brown sugar over the melted butter in an even layer.
- Arrange the strawberry slices on top of the brown sugar, followed by the diced rhubarb.
- Top with cake batter and smooth the top with a spatula.
- Bake 41-45 minutes until the center springs back when pressed gently.
- Remove from oven and invert cake onto a serving plate.
- Serve immediately with vanilla ice cream.
CakePants
This looks absolutely marvelous and just perfect for spring! As much as I love strawberry-rhubarb pie, it's nice to have other go-to strawberry-rhubarb recipes. I'm sorry you're going through a rough time, but that's great that you can still take some comfort in things like baking :) I too find it quite therapeutic.
Mandy
Thanks so much! I must agree that strawberry-rhubarb deserves more of a spotlight than just pie, although the pie is fantastic. I really appreciate your kind words. I hope you're having a great week!
akaleistar
What a yummy spin on upside down cake!