Print

Strawberry Rhubarb Upside Down Cake

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Total Time: 1 hour 15 minutes
  • Yield: 1 9-inch cake 1x

Ingredients

Units Scale

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1/2 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

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the 1/2 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.
  4. Add the buttermilk and the dry ingredients in alternating additions, beginning and ending with dry ingredients. Be careful not to overmix.
  5. In a separate bowl, beat the egg whites until light and frothy, but not quite to stiff peaks. (The whites should resemble cappuccino foam.)
  6. Fold the beaten egg whites into the batter, then fold in the vanilla.
  7. Melt the remaining 2 tablespoons of butter in a 9-inch diameter skillet that is 2-inches deep. remove from heat.
  8. Sprinkle the brown sugar over the melted butter in an even layer.
  9. Arrange the strawberry slices on top of the brown sugar, followed by the diced rhubarb.
  10. Top with cake batter and smooth the top with a spatula.
  11. Bake 41-45 minutes until the center springs back when pressed gently.
  12. Remove from oven and invert cake onto a serving plate.
  13. Serve immediately with vanilla ice cream.

Find it online: https://kitchenjoyblog.com/strawberry-rhubarb-upside-down-cake/