June 6, 2021
Strawberry Rhubarb Upside Down Cake
![Strawberry Rhubarb Upside Down Cake](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/06/strawberry-rhubard-upside-down-cake.jpg?fit=1280%2C1124&ssl=1)
Upside down cakes are so much fun to make. This cake combines the sweetness of strawberries with the tartness from rhubarb to make a truly delectable cake. If you really want to make this cake look great you can arrange the strawberries and rhubarb in a pattern.
Recipe adapted from Food Network
Ingredients:
Topping-
1 ½ cups sliced rhubarb
2 cups strawberries halved
½ cup sugar
1 tablespoon cornstarch
2 tablespoons strawberry jam
1 tablespoon unsalted butter
Cake-
1 ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup milk
¼ cup nonfat plain Greek yogurt
½ cup unsweetened applesauce
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
Directions:
Topping-
- Preheat the oven to 350 degrees. Butter the sides and bottom of a 9 inch springboard pan.
- Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves.
- Cook until the mixture is amber colored in 6-8 minutes swirling occasionally.
- Remove the saucepan from heat.
- Carefully whisk in the butter.
- Pour the caramel into the prepared cake pan and tilt the pan to coat the entire bottom.
- Toss the rhubarb and strawberries in a medium bowl with cornstarch, strawberry jam, and a pinch of salt.
- Spread out the strawberries and rhubarb over the caramel in a single layer.
Cake-
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk together the milk and yogurt in another bowl.
- Beat the sugar and applesauce on medium high speed until light and fluffy in about 4 minutes.
- Add the eggs 1 at a time beating after each addition and scraping down the sides as needed.
- Beat in the vanilla.
- Reduce the speed to low and gradually add in the flour mixture and milk in 3 batches alternating the flour and milk.
- Pour the batter over the rhubarb and strawberries and spread evenly.
- Bake until the cake is golden brown, and a toothpick inserted in the center comes out clean 50-55 minutes.
- Let the cake cool on a wire rack for at least an hour.
- Run a knife along the edges to separate the cake from the sides. Release the springboard.
- Invert a serving platter over the cake and gently flip. Carefully remove the pan.
- Cut into slices and serve.
![](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/06/strawberry-rhubard-upside-down-cake-1.jpg?resize=1024%2C930&ssl=1)
![](https://i0.wp.com/activeashleyskitchen.com/wp-content/uploads/2021/06/strawberry-rhubard-upside-down-cake-slice.jpg?resize=1024%2C768&ssl=1)