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Strawberry Rhubarb Upside Down Cake

We got strawberries and rhubarb at the farmer’s market this week.  A great combination for a spring dessert.  Justin asked for a pie.  But Rebecca insisted that we make a cake.  She won 🙂  I did a quick search for a recipe yesterday morning and found one that looked good from Betty Crocker.  It’s strawberry rhubarb upside down cake.  I’ve never made any kind of upside down cake.  But this looked good.

This turned out to be quite simple to make. And it tastes great!!!  All four of us really enjoyed it.  I modified the recipe since I don’t use boxed cake mixes.  I made a modified version of my usual white cake (also a Betty Crocker recipe).

If you’re looking for a new way to use rhubarb and strawberries give this is a try!  I know I’ll be making it again.  Serve it with homemade vanilla ice cream, and it’s a perfect summer treat.

This post is linked to Fat Tuesday.

Strawberry Rhubarb Upside Down Cake

1/4  cup butter
1 cup packed organic brown cane sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb

2 1/4 cups organic AP flour
1 2/3 cup organic cane sugar
2/3 cup palm shortening
3 1/2 tsp. baking powder
1 tsp. sea salt
1 tsp. organic vanilla
3 eggs

Whipped cream or homemade vanilla ice cream, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
In large bowl, beat cake ingredients with an electric mixer on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
Bake 50 – 60 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan (I used a small baking sheet); turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream or ice cream. Store covered in refrigerator (I froze half and put half in a tupperware in the fridge).

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7 comments

  1. Sara says:

    Yum! This sounds delicious!!! I picked some rhubarb from our plant yesterday. I’m just planning to freeze it right now, but this will definitely be on my list to make some time this summer with some of the frozen rhubarb and strawberries. 🙂

  2. Sara says:

    Hey Mary, do you think I could replace the butter with coconut oil in this recipe? Thinking about making a blueberry version for our family reunion on Saturday. But want it to be dairy free so I can eat it. 🙂

    • Mary Voogt says:

      I think coconut oil would be fine. As long as you aren’t going to refrigerate the cake…else the topping will get hard 🙂 I bet it will be delicious with blueberries!!! Let me know how it turns out. I bet blueberry peach would be awesome too.

  3. Sara says:

    I wish there was a way to still get that rich, buttery flavor. I’m sure it’ll be missed, but hopefully it still tastes great with a coconut flavor from the oil. I will look up some paleo recipes and see what they use, too. I didn’t think of that.. but I’m thinking they’d probably use coconut oil. Peach blueberry does sound delicious! We are headed to the Fenton Farmers Mkt this evening after picking up our CSA to get loads of blueberries (to freeze, eat, and cook with), I’ll have to see if they have peaches or nectarines, maybe.

  4. Sara says:

    I made this with blueberries and peaches for our family reunion on Saturday, it was a total hit!! I used coconut oil in place of the butter and it worked perfectly… And we didn’t miss the rich, buttery flavor at all! This was excellent! A definite keeper.

    • The Voogts says:

      Good to know! Sounds delicious. I’ll have to try it that way. I personally LOVE coconut oil in baked goods. I really like to use it in crusts like graham cracker crusts for blueberry jubilee or cheesecake. I think I like it even better than butter…maybe 😛

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