Strawberry Rhubarb Upside-Down Cake
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 519
Bright fresh strawberries and rhubarb are baked into this easy cake, and inverted when cool.
recipe updated May 19, 2020
Ingredients
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- Unsalted butter
- as needed
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- Rhubarb
- 200 g (about 2 cups)
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- Strawberries
- 200 g (about 16 ⅔)
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- Cornstarch
- 1 tsp (about 2.7 g)
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- Granulated sugar
- 100 g (about ½ cup)
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- Lemon
- 1 (about 58 g)
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- Unsalted butter
- 200 g (about ¾ cup)
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- Vanilla extract
- 5 g (about 1 ⅛ tsp)
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- Egg
- 3 (about 150 g)
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- All purpose flour
- 120 g (about 1 cup)
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- Ground almonds
- 100 g (about ¾ cup)
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- Baking powder
- 1 ½ tsp (about 7.5 g)
Tools
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Stand mixer
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Spatula
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Stand mixer bowl
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Medium bowl
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Springform pan - 9 x 2.5"
Step preview
- Pre-heat oven - 170°C
- Prepare unsalted butter with a clean springform pan
- Add rhubarb, strawberries, cornstarch, granulated sugar and lemon to a clean medium bowl
- Mix briefly
- Transfer fruit to springform pan
- Add unsalted butter and granulated sugar to a clean stand mixer bowl
- Cream until light and fluffy
- Add vanilla extract to the batter
- Mix in egg to the batter one by one
- Add all purpose flour, ground almonds and baking powder to the batter
- Mix briefly until just combined
- Transfer batter to springform pan
- Bake until springy to touch - 45 min, 170°C
- let cool