Strawberry-Rhubarb Upside-Down Cake
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, plus 1 to 2 teaspoons for greasing the pan
- ¾cup light-brown sugar
- ⅓cup sliced almonds
- 1pint strawberries (about 12 ounces), stemmed, hulled and halved
- 3cups rhubarb, trimmed, cut across into ¼-inch-thick slices, blanched for 2 minutes and drained well
- ½cup unsalted butter, softened
- 1cup sugar
- 2eggs
- ½cup milk
- 1teaspoon vanilla extract
- 1½cups all-purpose flour
- 2teaspoons baking powder
- ½teaspoon salt
The Topping
The Cake
Nutritional analysis per serving (10 servings)
372 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 5 grams protein; 214 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
- Step 2
To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
- Step 3
Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.
Private Notes
Comments
The pairing of strawberries and rhubarb is historical. They are "ripe" at roughly the same time, and the strawberries help sweeten the rhubarb without having to add so much sugar.
I've made this several times, using the same sized pan. The results have varied so I'll make a suggestion. While the taste has been identical, there's a small window concerning moisture. If in doubt, use a minimum layer of strawberries and thoroughly drain the rhubarb after blanching. It's best to squeeze the moisture out within cheesecloth to avoid too much. One cake failed in that it boiled liked a soup, so learn from my mistake. After doing that, perfect.
I have never understood why everyone HAS to pair rhubarb with strawberries, which latter merely disintegrate and add little other than color
Made this with just rhubarb and serve with sweetened whipped cream.
Microwaved the rhubarb, butter and brown sugar in a deep 9" Pyrex dish. Tossed in berries and 2 tsp. cornstarch and topped with batter. Was happy cutting the sugar back to 3/4 cup. Next time I'll try peaches, blueberries or dark cherries with the rhubarb.
I did not have strawberries, so I doubled the rhubarb and it turned out great. (I like tart, other might find it too tart.) I could not believe how tender the cake was. Delicious!
Although rhubarb is fabulous on its own. For those of us in the Midwest, who have an excessive amount, pairing with strawberries, gives an alternate and delicious taste.
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