Strawberry Rhubarb Upside Down Cake Recipe
Lavender essence
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Method
Cake Directions
- 1
Prepare the Topping
Preheat your oven to 350°F (175°C). In a 9-inch round cake pan, melt 1/4 cup of unsalted butter and sprinkle it with brown sugar. Arrange the sliced strawberries and chopped rhubarb evenly over the sugar.
- 2
Make the Batter
In a large mixing bowl, cream together the remaining softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lavender essence.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- 4
Assemble the Cake
Carefully pour the batter over the fruit mixture in the prepared pan, spreading it evenly.
- 5
Bake
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate to reveal the fruit topping. Serve warm or at room temperature.
