Strawberry Rhubarb Upside-Down Cake
Moist vanilla buttermilk cake baked over a caramelized strawberry and rhubarb topping and flipped upside down to serve
PRINT PINServings 8
INGREDIENTS
Fruit topping
- 4 tbsp unsalted butter
- 3/4 cup packed light brown sugar
- 2 cups rhubarb sliced 1/2 inch
- 2 cups strawberries hulled and halved
- 1 tbsp lemon juice
- 1 tsp cornstarch
- pinch salt.
Cake batter
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup buttermilk room temperature
- 2 tbsp sour cream or plain yogurt.
INSTRUCTIONS
Pan and topping
- Heat oven to 350 F and grease a 9 inch round cake pan then line bottom with parchment and grease again
- melt 4 tbsp butter and pour into pan then sprinkle evenly with brown sugar
- toss rhubarb and strawberries with lemon juice cornstarch and pinch salt then spread evenly over the sugar layer.
Batter and baking
- Whisk flour baking powder baking soda and salt
- beat softened butter and granulated sugar until light then beat in eggs one at a time and mix in vanilla
- mix in dry ingredients in two additions alternating with buttermilk and finish by mixing in sour cream until just combined
- spoon batter over fruit and gently spread to edges
- bake until golden and a toothpick in the cake portion comes out clean 40 to 50 minutes
- cool in pan 10 minutes then run a knife around edge and invert onto a plate and peel off parchment
- cool 15 minutes before slicing.
Notes
1. Use a metal pan for best caramelization and avoid a springform pan to prevent leaks; if fruit is very juicy add 1 more tsp cornstarch; swap buttermilk with milk plus 1 1/2 tsp vinegar; serve warm with whipped cream or vanilla ice cream
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g