Easy Strawberry Rhubarb Upside Down Cake – A Sweet & Tangy Favorite

I didn’t grow up eating upside down cakes, but the first time I flipped one and saw that glistening fruit top, I was hooked.

This strawberry rhubarb upside down cake has quickly become one of those recipes I reach for every spring—when rhubarb starts showing up at the farmers market and I’ve got more strawberries than I know what to do with.

It’s simple, no mixers or fancy tools—just a skillet, a bowl, and a few pantry staples. The magic happens in the oven.

The strawberries and rhubarb melt into a sticky, sweet-tart layer that hugs the buttery vanilla cake underneath. It’s the kind of dessert that looks impressive but feels homemade in the best way.

If you’ve got fresh rhubarb and about an hour to spare, this cake is 100% worth it. And yes—vanilla ice cream on top is totally the move.

How To Make Strawberry Rhubarb Upside Down Cake?

Recipe Overview

This strawberry rhubarb upside down cake is made with a buttery vanilla cake batter layered over a mix of sweet strawberries and tart rhubarb.

When flipped after baking, the fruit creates a glossy, beautiful topping that makes this cake a total showstopper.

• Prep Time: 20 minutes

• Cook Time: 40–45 minutes

• Total Time: About 1 hour

• Cuisine: American

• Course: Dessert

• Difficulty: Easy

• Yield: 8 servings

• Calories: ~290 per serving

Equipment You’ll Need

You don’t need anything fancy here—just the basics:

• 9-inch round cake pan

• Mixing bowls

• Hand or stand mixer

• Spatula

• Whisk

• Measuring cups and spoons

• Cooling rack

Ingredients

For the Topping:

• 2 tablespoons unsalted butter

• ⅓ cup packed light or dark brown sugar

• 1 cup sliced strawberries

• 1 cup sliced rhubarb

For the Cake:

• ½ cup unsalted butter, softened

• ⅔ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 ⅓ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ⅔ cup buttermilk

To Serve:

• Whipped cream or vanilla ice cream

Ingredient Notes

1. Strawberries & Rhubarb: Make sure the fruit is sliced evenly. Fresh is best, but frozen (thawed and drained) will work in a pinch.

2. Brown Sugar: Gives the topping that deep, caramel-like flavor that works so well with the tartness of the rhubarb.

3. Buttermilk: This adds a slight tang and makes the cake extra tender. No buttermilk? Use ⅔ cup milk with 2 teaspoons lemon juice or vinegar.

4. Butter: Softened butter makes creaming easier, which gives the cake its light texture.

5. Vanilla Extract: Adds a cozy flavor that ties everything together.

Instruction

Step 1: Prep the Pan

• Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release. Melt 2 tablespoons of butter and spread it evenly in the bottom of the pan.
• Sprinkle the brown sugar over the melted butter, then evenly layer the sliced strawberries and rhubarb on top.

Step 2: Make the Cake Batter

• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• This takes about 2–3 minutes. Add the egg and vanilla, and mix until fully combined.
• Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mix. Don’t overmix—just stir until it’s all combined.

Step 3: Assemble and Bake

• Gently spread the cake batter over the fruit layer using a spatula. Try not to disturb the fruit too much.
• Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick comes out clean from the center. The top will be golden, and you’ll see some bubbling at the edges.

Step 4: Cool and Flip

• Let the cake cool in the pan for about 10–15 minutes. Run a knife around the edges to loosen it, place a plate or cake stand on top, and flip it carefully.
• Peel off the parchment paper and let it cool a bit more before slicing.

Nutrition Info (per serving)

• Calories: ~290

• Fat: 14g

• Carbs: 38g

• Sugar: 22g

• Protein: 3g

• Fiber: 2g

Tips & Variations

1. Add a little lemon zest to the cake batter for extra brightness.

2. Swap the fruit: Try cherries, blueberries, or apples if you’re out of strawberries or rhubarb.

3. Make it dairy-free: Use plant-based butter and your favorite non-dairy milk with a splash of vinegar.

4. Storage: Store leftovers in an airtight container at room temp for up to 2 days or refrigerate for 4 days.

5. Make ahead: Bake the cake a day in advance and store covered. Flip it before serving for the freshest presentation.

Serving Suggestions

1. Top with whipped cream or a scoop of vanilla ice cream.

2. Serve warm or at room temp.

3. Great with a cup of coffee or tea after dinner or even as a brunch treat!

FAQs

Conclusion

That’s it—my favorite way to use up fresh rhubarb and strawberries in one easy, beautiful cake.

This strawberry rhubarb upside down cake always disappears fast in my house, and it’s one of those recipes that never needs frosting or extra fuss.

Just slice, top with a little whipped cream or vanilla ice cream, and you’re good to go.

If you give this recipe a try, I’d love to hear how it turned out for you.

Leave a comment below or tag me if you share a photo—I always get excited seeing your bakes! Happy cooking, and enjoy every bite.