One of the best things about summer is all the great fruit. Strawberries are definitely a favorite and so is rhubarb. Growing up, we ate a lot of different rhubarb desserts, so I got a bit spoiled. When I moved to LA, it was a little hard to find rhubarb since many stores didn’t carry it.
I eventually found some at Whole Foods and it cost $5 a pound. $5.00!!! It used to be free in my Mom’s garden. 🙂 Finally, I found it more reasonably priced for $2 a pound at Sprouts. Whew! Rhubarb is back on the menu! I’d been craving cake lately, so when I discovered this recipe on Cooking Sister, it was a match made in heaven.
I really enjoyed this cake. It had a nice sweet and sour combination from the rhubarb and strawberries. Add in the caramelization from the brown sugar mixture (delicious!) and a nice moist cake, and it’s a real winner! A scoop of ice cream or whipped cream added the perfect touch.
This would be a great dessert to bring to a picnic or BBQ. It transports well (and honestly the ice cream or whipped cream are nice, but unnecessary if there is no fridge or freezer available) and tastes so good. It’s the epitome of summer.
Strawberry Rhubarb Upside cake
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup plain greek yogurt
- 2 cups rhubarb finely chopped
- 1/4 cup butter melted
- 1 cup brown sugar packed
- 2 cups fresh strawberries sliced
- 2 cups rhubarb chopped
- Pre-heat the oven to 350 F. Butter the sides of a 13×9-inch cake pan and add melted butter, tilting the dish side-to-side to spread the butter evenly. Sprinkle brown sugar over the melted butter. Arrange the sliced strawberries and rhubarb over brown sugar, pressing fruit into sugar.
- Mix together softened butter, brown sugar and white sugar in a large bowl. Beat in eggs, one at a time, then add vanilla and beat until the mixture is light and fluffy.
- In a separate bowl, whisk together flour, baking soda, baking powder and cinnamon. Gradually add dry ingredients and yogurt to the butter-sugar mixture, mix on low-speed. Add two cups of chopped rhubarb dusted in 1 tablespoon of flour and gently stir into the batter. Spread the batter carefully over the strawberry and rhubarb mixture.
- Bake for 30 minutes, then cover with aluminum foil to prevent over-browning. Check every 10 minutes or until a toothpick inserted in the center of the cake comes out clean. Mine took 50 minutes, but ovens vary.
- Remove from oven and run a knife around the edges of the cake to ensure that it doesn’t stick to the sides of the dish. Cool for 5 minutes, then place a large platter or chopping board over the cake pan. Using oven mitts, hold both the platter/board and the cake pan firmly and quickly flip over. Carefully lift the pan, shaking gently to release any bits of fruit or caramel. Cool to room temperature and serve with ice cream or whipped cream.