Strawberry Rhubarb Upside-Down Cake

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recipe by Drop www.getdrop.com

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    878
based on 4 ratings

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

recipe updated Jun 7, 2019

Ingredients

  • Unsalted butter icon
    Unsalted butter
    as needed
  • Rhubarb icon
    Rhubarb
    200g
  • Strawberries icon
    Strawberries
    200g
  • Cornstarch icon
    Cornstarch
    3g
  • Granulated sugar icon
    Granulated sugar
    300g
  • Lemon icon
    Lemon
    58g
  • Unsalted butter icon
    Unsalted butter
    200g
  • Vanilla extract icon
    Vanilla extract
    6ml
  • Egg icon
    Egg
    150g
  • All purpose flour icon
    All purpose flour
    120g
  • Ground almonds icon
    Ground almonds
    100g
  • Baking powder icon
    Baking powder
    7g

Tools

  • 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 - 170°C
  2. Get a clean springform pan
  3. Prepare unsalted butter
  4. Get a clean medium bowl
  5. Add chopped rhubarb
  6. Add sliced strawberries
  7. Add cornstarch
  8. Add granulated sugar
  9. Add zest of lemon
  10. Mix briefly
  11. Transfer fruit to springform pan
  12. Get a clean stand mixer bowl
  13. Add room temperature unsalted butter
  14. Add granulated sugar
  15. Cream until light and fluffy
  16. Add vanilla extract
  17. Mix in egg one by one
  18. Add all purpose flour
  19. Add ground almonds
  20. Add baking powder
  21. Mix briefly until just combined
  22. Transfer batter to springform pan
  23. Bake until springy to touch - 45 min, 170°C
  24. let cool
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