Strawberry Rhubarb Upside-Down Cake
Serves
8
Total Time
1hrs
Calories
544
Bright fresh strawberries and rhubarb are baked into this easy cake, and inverted when cool.
- Unsalted butter
as needed
- Rhubarb
200 g (about 200)chopped
- Strawberries
200 g (about 16 ⅔)sliced
- Cornstarch
1 teaspoon (about 3 g)
- Granulated sugar
300 g (about 1 ½ cups)
- Lemon
1 (about 58 g)zest of
- Unsalted butter
200 g (about ¾ cup)room temperature
- Vanilla extract
5 g (about 1 ⅛ teaspoons)
- Egg
3 (about 150 g)
- All purpose flour
120 g (about 1 cup)
- Ground almonds
100 g (about ¾ cup)
- Baking powder
1 ½ teaspoons (about 8 g)
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Grease a a clean springform pan with unsalted butter
- 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 and continue mixing
- 9. Mix in eggs 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
METHOD
Make this recipe in the Drop Recipes App
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