Name: Strawberry Rhubarb Upside Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/4 cup unsalted butter, melted (Use unsalted butter for better control over salt.); 1/2 cup packed brown sugar; 1 1/2 cups strawberries, hulled and halved; 1 1/2 cups rhubarb, cut into 1/2-inch pieces (If rhubarb is very tart, toss with sugar before arranging.); Zest of 1 lemon lemon (optional) (Brightens flavor.); 1 1/2 cups all-purpose flour (Gluten-free alternative: use a 1:1 gluten-free flour blend.); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened (Use room-temperature butter for better creaming.); 2 large eggs, room temperature (Room temperature eggs create a lighter crumb.); 1/2 cup milk (or buttermilk for tang) (Plain yogurt can be used as a substitute for sour cream.); 1 teaspoon vanilla extract; 2 tablespoons sour cream or plain yogurt (Adds moisture.)

Bright, warm, and a little tangy, Strawberry Rhubarb Upside Down Cake is a simple way to bring comfort to the table. This strawberry rhubarb upside down cake mixes sweet strawberries with tart rhubarb for a soft, jammy topping and a tender, buttery cake below. If you love berry desserts, try our strawberry crunch cheesecake bites for another easy treat. This cake suits cozy nights, potlucks, and sleepy weekend mornings.

Jump to Recipe Print Recipe

Why Make This Recipe

Quick & Easy: One-pan topping, simple batter, and about an hour from start to finish.
Family Favorite: The fruit topping turns every forkful into a bright, familiar flavor kids and grown-ups enjoy.
Budget-Friendly: Uses seasonal strawberries and rhubarb; you can swap frozen in off-season.
Comforting: The cake bakes up warm and fragrant with butter and vanilla — it feels like a hug on a plate.

What makes it stand out is the upside-down finish: the fruit caramelizes with brown sugar and butter, giving each slice a glossy, jammy top and a soft cake underneath. For more summer fruit ideas, check the peach strawberry shortcake recipe.

Ingredients

For the topping:

1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 1/2 cups strawberries, hulled and halved
1 1/2 cups rhubarb, cut into 1/2-inch pieces
Zest of 1 lemon (optional, brightens flavor)

For the cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
1/2 cup milk (or buttermilk for tang)
1 teaspoon vanilla extract
2 tablespoons sour cream or plain yogurt (adds moisture)

Notes: Use unsalted butter so you control the salt. If using frozen fruit, thaw and drain excess liquid first.

How to Make Strawberry Rhubarb Upside Down Cake

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment if you like. (Preheating makes sure the cake rises evenly.)
Make the topping: stir the melted butter and brown sugar in a small bowl until smooth, then pour it into the prepared pan and spread evenly. This creates a sticky caramel layer that will coat the fruit.
Arrange the fruit in a single layer over the sugar mixture. Place the strawberries and rhubarb pieces close together but not overlapping too thickly; even spacing helps them caramelize evenly.
Whisk the dry ingredients: in a medium bowl, combine flour, baking powder, baking soda, and salt. This keeps leavening even throughout the batter.
Cream butter and sugar: in a large bowl, beat the softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well. Beat in vanilla. (Creaming traps air for a lighter crumb.)
Add dry ingredients alternately with milk: add a third of the dry mix, then half the milk, then repeat, ending with the dry mix. Stir in sour cream until just combined. Do not overmix — that keeps the cake tender.
Spoon the batter gently over the arranged fruit, smoothing lightly so it reaches the edges. The batter will be thick — work carefully so the fruit stays in place.
Bake for 35–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens vary, so start checking at 30 minutes.
Cool for 10–15 minutes on a wire rack. Run a knife around the pan edges to loosen, then place a serving plate over the pan and carefully invert the cake. Lift the pan off to reveal the glossy fruit topping. Cooling a little helps the caramel set so the fruit doesn’t slide.
Let the cake cool slightly before serving warm or at room temperature. Warm slices smell of caramel and vanilla and have a soft, jammy texture.

Strawberry Rhubarb Upside Down Cake

How to Serve Strawberry Rhubarb Upside Down Cake

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast to the tangy fruit.
Garnish with fresh mint or a light dusting of powdered sugar for a pretty finish.
Pair with a cup of hot tea or coffee for a cozy afternoon treat.

How to Store Strawberry Rhubarb Upside Down Cake

At room temperature: cover with a cake dome or plastic wrap for up to 1 day.
In the fridge: store in an airtight container for 3–4 days; the fruit topping may become a bit saucier.
To freeze: wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the fridge overnight.
Reheating: warm a slice in the microwave for 20–30 seconds or in a 325°F (160°C) oven for 8–10 minutes until gently heated.

Tips to Make Strawberry Rhubarb Upside Down Cake

Don’t overmix the batter — it keeps the cake tender.
If rhubarb is very tart, toss pieces with 1–2 tablespoons sugar before arranging.
Use room-temperature eggs and butter for better creaming and a lighter cake.
If fruit releases extra juice, drain a bit before arranging to avoid a soggy bottom.

Variation

Gluten-free: swap in a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
Vegan/dairy-free: use coconut oil for butter, a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg), and plant milk plus vegan yogurt.

FAQ — Can I use frozen strawberries and rhubarb?

Yes. Thaw them fully and drain off excess liquid before arranging over the brown sugar. This prevents the topping from becoming too runny and helps the fruit caramelize.

FAQ — How do I prevent the fruit from sticking to the pan when I invert the cake?

Grease the pan well and, if you like, line the bottom with parchment. Let the cake cool 10–15 minutes, then loosen the edges with a knife before inverting slowly.

FAQ — Can I make this cake ahead of time?

You can bake it a day ahead and store in the fridge. Bring to room temperature or warm slices gently before serving to refresh the texture and aroma.

FAQ — What can I substitute for sour cream?

Plain yogurt or buttermilk works well in the batter and keeps the cake moist and tender.

Conclusion

This Strawberry Rhubarb Upside Down Cake brings warm, homey flavors to your kitchen. The smell of caramelized fruit and butter filling the house makes it perfect for family gatherings or a quiet weekend bake. It’s forgiving, easy to adapt, and feels special without the fuss. If you want another take on a strawberry dessert, see the full inspiration at Strawberry Rhubarb Upside-Down Cake – Completely Delicious. Please leave a comment and a star rating if you try it, and pin or share this recipe on Pinterest or Facebook. What twist did you try? Let us know below!