Description
This Strawberry Rhubarb Upside Down Cake combines sweet strawberries and tart rhubarb over a soft buttery cake.
Ingredients
Scale
- 1 cup rhubarb
- 1 cup strawberries
- 3/4 cup sugar
- 2 tbsp butter
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
Instructions
- Preheat oven to 350F and prepare pan
- Mix fruit with sugar and butter in pan
- Whisk dry ingredients
- Cream butter and sugar then add eggs and vanilla
- Combine dry ingredients and milk into batter
- Spread batter over fruit
- Bake 45 to 50 minutes
- Cool and invert cake
Notes
- Use fresh fruit for best texture
- Do not overmix batter
- Cool slightly before flipping
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 70