Strawberry Rhubarb Upside-Down Cakes

by

Drop

POSTED Tue, 2 June 2020

Serves

8

Total Time

60 MINS

Calories

519

Bright fresh strawberries and rhubarb are baked into this easy cake, and inverted when cool.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    as needed

  • Rhubarb icon
    Rhubarb

    200 g (about 2 cups)chopped

  • Strawberries icon
    Strawberries

    200 g (about 16 ⅔)sliced

  • Cornflour icon
    Cornflour

    1 teaspoon (about 2.7 g)

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Lemon icon
    Lemon

    1 (about 58 g)zest of

  • Unsalted butter icon
    Unsalted butter

    200 g (about ¾ cup)room temperature

  • Vanilla extract icon
    Vanilla extract

    5 g (about 1 ⅛ teaspoons)

  • Egg icon
    Egg

    3 (about 150 g)

  • Plain flour icon
    Plain flour

    120 g (about 1 cup)

  • Ground almonds icon
    Ground almonds

    100 g (about ¾ cup)

  • Baking powder icon
    Baking powder

    1 ½ teaspoons (about 7.5 g)

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Prepare unsalted butter with a clean springform pan
  • 3. Add rhubarb, strawberries, cornflour, granulated sugar and lemon to a clean medium bowl
  • 4. Mix briefly
  • 5. Transfer fruit to springform pan
  • 6. Add unsalted butter and granulated sugar to a clean stand mixer bowl
  • 7. Cream until light and fluffy
  • 8. Add vanilla extract to the batter
  • 9. Mix in egg to the batter one by one
  • 10. Add plain flour, ground almonds and baking powder to the batter
  • 11. Mix briefly until just combined
  • 12. Transfer batter to springform pan
  • 13. Bake until springy to touch - 45 min, 170°C
  • 14. let cool

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