Strawberry Rhubarb Upside Down Cake
  • 2 sticks unsalted butter, divided, room temperature
  • 1 pound rhubarb, trimmed and cut diagonally about ½ inch thick
  • 1 pound fresh strawberries, stems removed and cut in half
  • 1½ cups raw sugar, divided
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ tsp baking soda
  • 1½ tsp sea salt
  • Zest from ½ lemon
  • Juice from ½ lemon
  • 2 large eggs
  • 1 cup Buttermilk
  1. Preheat oven to 350 degrees.
  2. Butter two 9 inch round cake pans.
  3. Dot each pan with 4 tablespoons butter (cut into pieces).
  4. Toss rhubarb with ½ cup sugar; let stand for several minutes. Toss again, and spread evenly between the two cake pans.
  5. Place strawberry halves between rhubarb, cut side up, dividing evenly between the two cake pans.
  6. Once rhubarb and strawberries are prepared, make cake batter.
  7. Whisk together flour, baking powder, baking soda and 1½ teaspoons salt in medium size bowl and set aside.
  8. Beat remaining stick of butter and 1 cup sugar with a mixer on medium speed until pale and fluffy.
  9. Add lemon juice and zest, beat well.
  10. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl.
  11. Add flour mixture a little at a time, alternating with buttermilk, beating until smooth. Spread evenly over rhubarb, dividing evenly between the two pans.
  12. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
  13. Remove cakes from oven and cool on wire rack for 10 minutes. Invert cakes onto plates, being careful of the hot rhubarb topping. Don't wait until cake is entirely cooled as rhubarb mixture will stick.
  14. Optional: once cakes are cooled, cake may be wrapped and frozen.
Recipe by Pure Grace Farms at