Strawberry Rhubarb Upside-Down Cake

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    519
based on 6 ratings

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

recipe updated May 19, 2020

Ingredients

  • Unsalted butter icon
    Unsalted butter
    as needed
  • Rhubarb icon
    Rhubarb
    200 g (about 2 cups)
  • Strawberries icon
    Strawberries
    200 g (about 16 ⅔)
  • Cornstarch icon
    Cornstarch
    1 tsp (about 2.7 g)
  • Granulated sugar icon
    Granulated sugar
    100 g (about ½ cup)
  • Lemon icon
    Lemon
    1 (about 58 g)
  • Unsalted butter icon
    Unsalted butter
    200 g (about ¾ cup)
  • Vanilla extract icon
    Vanilla extract
    5 g (about 1 ⅛ tsp)
  • Egg icon
    Egg
    3 (about 150 g)
  • All purpose flour icon
    All purpose flour
    120 g (about 1 cup)
  • Ground almonds icon
    Ground almonds
    100 g (about ¾ cup)
  • Baking powder icon
    Baking powder
    1 ½ tsp (about 7.5 g)

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 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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