Strawberry Rhubarb Upside-Down Cake

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recipe by Drop

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon
based on 5 ratings

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

recipe updated May 19, 2020


  • Unsalted butter icon
    Unsalted butter
    as needed
  • Rhubarb icon
    200g (about 2 cups)
  • Strawberries icon
    200g (about 1⅛ cups)
  • Cornstarch icon
    1 tsp (3g)
  • Granulated sugar icon
    Granulated sugar
    300g (about 1½ cups)
  • Lemon icon
    1 (58g)
  • Unsalted butter icon
    Unsalted butter
    200g (about ¾ cup)
  • Vanilla extract icon
    Vanilla extract
    1⅛ tsp
  • Egg icon
    3 (150g)
  • All purpose flour icon
    All purpose flour
    120g (about 1 cup)
  • Ground almonds icon
    Ground almonds
    100g (about ¾ cup)
  • Baking powder icon
    Baking powder
    1.5 tsp (7g)


  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Stand mixer bowl
  • kCook icon Medium bowl
  • kCook icon Springform pan - 9 x 2.5"

Step preview

  1. Pre-heat oven - 170°C
  2. Prepare unsalted butter with a clean springform pan
  3. Add rhubarb, strawberries, cornstarch, 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 all purpose 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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