Strawberry Rhubarb Upside-Down Cake
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- Total Time
- 1hr 0mins
-
- Serves
- 8
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- Calories
- 544
Bright fresh strawberries and rhubarb are baked into this easy cake, and inverted when cool.
recipe updated 18 Feb. 2022
Ingredients
-
- Unsalted butter
- as needed
-
- Rhubarb
- 200 g
-
- Strawberries
- 200 g
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- Cornstarch
- 1 teaspoon
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- Granulated sugar
- 300 g
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- Lemon
- 1
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- Unsalted butter
- 200 g
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- Vanilla extract
- 5 g
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- Egg
- 3
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- All purpose flour
- 120 g
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- Ground almonds
- 100 g
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- Baking powder
- 1 ½ teaspoons
Tools
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Stand mixer
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Spatula
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Oven
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Stand mixer bowl
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Medium bowl
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Springform pan - 9 x 2.5"
Step preview
- Pre-heat oven - 170°C
- Grease a a clean springform pan with unsalted butter
- Add rhubarb, strawberries, cornstarch, granulated sugar and lemon to a clean medium bowl
- Mix briefly
- Transfer fruit to springform pan
- Add unsalted butter and granulated sugar to a clean stand mixer bowl
- Cream until light and fluffy - medium speed
- Add vanilla extract to the batter and continue mixing
- Mix in eggs to the batter one by one
- Add all purpose flour, ground almonds and baking powder to the batter
- Mix briefly until just combined - medium speed
- Transfer batter to springform pan
- Bake until springy to touch - 45 min, 170°C
- Let cool