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Strawberry rhubarb cake is a true seasonal treasure, moist, slightly tart, and irresistibly fruity. This upside-down version takes it to the next level with a caramelized strawberry-rhubarb topping and a soft vanilla butter cake base. Perfect as a spring dessert or summertime breakfast cake, it’s easy to prepare yet looks elegant enough to serve at gatherings. In this guide, you’ll discover exactly how to make this cake from scratch, what makes it stay moist, whether frozen fruit works, and how to store it for later. If you love classic rhubarb bakes like our crustless rhubarb custard pie, this one’s a must.
The Story & My Connection to This Strawberry Rhubarb Cake
From Burnt Batches to Buttery Cakes
When we moved overseas, I had zero kitchen skills, two kids asking for sweets, and a constant mess on my hands. Rhubarb wasn’t even on my radar until I saw it at a local farmer’s market, bundled next to juicy strawberries. That moment sparked a memory of a rustic cake my grandmother once flipped onto a plate with fruit juices dripping down the sides. It was messy, warm, and unforgettable.
That’s exactly how this strawberry rhubarb upside-down cake came to life in my kitchen. It’s forgiving for beginners, doesn’t need fancy tools, and rewards you with flavor that tastes like nostalgia.
Why This Moist Cake Wins Every Time
The vanilla-scented crumb pairs perfectly with the tang of rhubarb and the sweetness of strawberries. Pour melted butter and brown sugar into the pan, scatter fruit, layer the batter, and bake it’s that easy. When flipped, the caramelized topping glistens, and the buttermilk-based cake stays soft for days. If you’re already a fan of fruity bakes, try our rhubarb muffins next; they’re just as simple and packed with flavor.
Table of Contents
Table of Contents
Strawberry Rhubarb Cake – The Best Moist Upside-Down Version for Summer
Ingredients
- 2 tablespoons 28g unsalted butter, melted
- ⅓ cup 71g packed light or dark brown sugar
- 1 cup 115g sliced strawberries
- 1 cup 140g sliced rhubarb
- ½ cup 113g unsalted butter, at room temperature
- ⅔ cup 66g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1⅓ cups 160g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup 150g buttermilk
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- 1. Preheat oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan with baking spray or butter. Optionally line the bottom with parchment paper.
- 2. Pour melted butter into the pan, then sprinkle with brown sugar. Arrange strawberries and rhubarb in a single layer on top.
- 3. In a mixing bowl, beat the butter and sugar until creamy. Add the egg and vanilla, and mix until incorporated.
- 4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 5. Add dry ingredients to the butter mixture in two parts, alternating with buttermilk. Mix until just combined.
- 6. Spread the batter evenly over the fruit in the pan.
- 7. Bake for 25–35 minutes, or until golden and the center springs back when lightly pressed.
- 8. Cool for 5–10 minutes, then run a knife around the edge and invert onto a plate while still warm.
- 9. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Notes
Nutrition
Ingredients for the Best Strawberry Rhubarb Cake
Simple, Everyday Baking Ingredients
Below is the full list of ingredients used for this 12-serving strawberry rhubarb cake. The amounts are measured for precision and perfect results. You can scale it up or down as needed.
| Component | Ingredient | Amount |
|---|---|---|
| Topping | Unsalted butter, melted | 2 tablespoons (28g) |
| Light or dark brown sugar | ⅓ cup (71g) | |
| Sliced strawberries | 1 cup (115g) | |
| Sliced rhubarb | 1 cup (140g) | |
| Cake Base | Unsalted butter, room temp | ½ cup (113g) |
| Granulated sugar | ⅔ cup (66g) | |
| Egg | 1 large | |
| Vanilla extract | 1 teaspoon | |
| All-purpose flour | 1⅓ cups (160g) | |
| Baking powder | 1 teaspoon | |
| Baking soda | ¼ teaspoon | |
| Salt | ¼ teaspoon | |
| Buttermilk | ⅔ cup (150g) | |
| Serving (Optional) | Whipped cream or vanilla ice cream | As desired |
You don’t need any complicated equipment either, just an 8 or 9-inch round pan, mixing bowls, and a hand or stand mixer.
How to Bake Strawberry Rhubarb Cake Perfectly Every Time
Step-by-Step Baking Instructions
This cake comes together in under an hour, but looks like it took much more effort. Here’s how to make your strawberry rhubarb upside-down cake step by step:
- Preheat your oven to 350°F (175°C). Grease the bottom and sides of an 8 or 9-inch cake pan. For easier flipping, you can also line the bottom with parchment.
- Prepare the topping: Pour melted butter into the pan and swirl to coat evenly. Sprinkle the brown sugar over the butter. Arrange the sliced strawberries and rhubarb in a single layer. You can opt for a rustic look or create a pattern.
- Mix the cake batter: In a large mixing bowl (or a stand mixer with a paddle attachment), beat the butter and sugar until pale and creamy.
- Add the egg and vanilla extract, mixing until just combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture in two additions, alternating with the buttermilk. Mix gently, don’t overwork the batter.
- Pour the batter over the fruit, smoothing the top with a spatula.
- Bake for 25–35 minutes or until golden on top and the center springs back when pressed.
Let it cool for 5–10 minutes, then invert the cake onto a plate while it’s still warm. That’s when the fruit topping glides out, glossy and perfectly set.
Tip: If you enjoy vintage rhubarb bakes, you might love our quick rhubarb bread recipes too.
Optional Moisture-Lock Topping
This cake already uses buttermilk to stay tender, but if you love the milk-butter-sugar pour-over method, you can adapt it here.
Here’s how to do it (optional):
- Mix ¼ cup milk with 2 tablespoons butter and 2 tablespoons sugar.
- Heat until just melted.
- Pour gently over the warm cake once it’s flipped.
This gives the fruit layer an added richness and keeps the crumb ultra-soft. It’s similar to the pour-over technique used in many old-fashioned rhubarb recipes like our banana rhubarb muffins, which use fruit juices to naturally sweeten and moisten the base.
Tips, Storage Methods, and Using Frozen Strawberries or Rhubarb
Can I Use Frozen Strawberries or Rhubarb?
Yes, frozen strawberries and rhubarb work beautifully in this recipe. The key is not to thaw them before baking. Here’s why:
- Thawed fruit releases excess water, making your cake soggy.
- Using frozen fruit straight from the freezer helps preserve structure and prevents over-saturation.
- You may need to extend the baking time by 5–7 minutes. Check for doneness by pressing the center. If it springs back, it’s ready.
Tip: Chop the rhubarb before freezing and lay it flat on a tray to avoid clumping. Frozen fruit’s slight tartness also balances the sweetness of the cake perfectly.
This trick also works for other recipes, like our crustless rhubarb custard pie, where frozen rhubarb delivers excellent results without compromising flavor or texture.
How to Store, Reheat, and Freeze Strawberry Rhubarb Cake
This cake stores and reheats beautifully with the right approach:
Refrigerator Storage:
- Wrap the cooled cake tightly or store it in an airtight container.
- Keeps fresh for up to 4 days in the fridge.
- For best texture, let slices come to room temperature before serving—or warm briefly in the microwave.
Freezing Tips:
- Once completely cooled, wrap the cake (whole or sliced) in plastic wrap and then foil.
- Label with the date. Freeze for up to 2 months.
- Thaw in the fridge overnight. Reheat in a 300°F oven until warm and soft.
Avoid storing upside-down cakes uncovered in the fridge; they’ll dry out. Want more rhubarb treats that store well? Try these rhubarb muffins; they freeze and reheat like a dream.
A Strawberry Rhubarb Cake Worth Flipping For
There’s something comforting about a dessert that’s both beautiful and simple, and this strawberry rhubarb cake delivers exactly that. With its glossy fruit topping and tender vanilla crumb, it’s perfect for spring brunches, potlucks, or just a cozy weekend treat. Whether you use fresh or frozen rhubarb, this cake turns out moist, flavorful, and family-approved every time. It’s also incredibly adaptable. Serve it warm with whipped cream, or freeze it for a rainy day. If this cake leaves you wanting more rhubarb inspiration, our rhubarb quick breads are a great next stop.
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FAQ – Strawberry Rhubarb Cake Questions Answered
How do I keep strawberry-rhubarb cake moist?
To keep your cake moist, don’t overmix the batter, and use buttermilk for tenderness. You can also add an optional milk-butter-sugar topping after baking, which locks in moisture and adds a soft glaze to the crumb.
Can I use frozen strawberries or rhubarb in this cake?
Absolutely. Use frozen fruit directly from the freezer without thawing. This prevents sogginess. You may need to increase the bake time slightly (5–7 minutes), so test the center before removing from the oven.
What topping is poured over a strawberry-rhubarb cake?
Traditionally, a simple pour-over topping made with warm milk, butter, and sugar is used to moisten and sweeten the cake after baking. While optional, it creates a delicious caramel-like finish, especially if you enjoy a gooey texture.
How long can strawberry-rhubarb cake be stored or frozen?
Store tightly wrapped in the fridge for up to 4 days. To freeze, wrap well and store for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
