How To Make Strawberry Rhubarb Upside Down Cake
Have a delightful bite of this sweet upside down cake made with fresh strawberries and rhubarb topping a fluffy and tasty homemade cake!
Serves:
Ingredients
- 2½cupsfresh rhubarb
- 2cupsfresh strawberries
- ¼cupbutter,melted
- ½cupbrown sugar
- 1½tbspflour
For Batter:
- ¼cupbutter,melted
- ¾cupsugar
- 1egg
- 1½cupsflour
- 2tspbaking powder
- 1lemon,zested, juiced
- ⅔cupmilk
Instructions
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Preheat the oven to 350 degrees F.
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Toss the rhubarb, strawberries, and flour in a small bowl.
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Pour ¼ cup of melted butter into a 9-inch round pan. Top with brown sugar and strawberry and rhubarb mixture.
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For the batter, combine the melted butter and sugar. Stir in the egg and 1 tablespoon of lemon juice.
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In a small bowl, combine the flour, baking powder, lemon zest, and a pinch of salt.
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Add the flour mixture alternately with the milk to the butter mixture. Stir until combined.
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Spread the batter over the fruit and bake for 35 to 38 minutes, or just until a toothpick comes out clean.
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Remove from the oven, and let cool in the pan for 15 to 20 minutes. Run a knife along the edge of the cake and invert onto a platter.
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Serve warm with ice cream, if desired.
Nutrition
- Calories: 342.31kcal
- Fat: 13.14g
- Saturated Fat: 7.90g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.40g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 53.26g
- Fiber: 2.32g
- Sugar: 31.09g
- Protein: 4.70g
- Cholesterol: 52.53mg
- Sodium: 113.98mg
- Calcium: 166.27mg
- Potassium: 254.74mg
- Iron: 0.88mg
- Vitamin A: 117.35µg
- Vitamin C: 29.24mg
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