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Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake

strawberry-rhubarb-upside-down-cake

Strawberry Rhubarb Upside Down Cake

Ingredients:

Cake:

8 eggs, separated to yolks and whites

3/4 cup sugar

1 1/4 cups cake flour

Dash vanilla extract

Lemon zest

3/4  cup sugar

Fruit:

1 pound rhubarb, cut into 1-inch pieces

1/2 cup butter

1 cup brown sugar

1 pound strawberries, cleaned and quartered sliced

Preheat oven to 325 degrees and butter and paper-line a 9-inch round cake pan. In a saucepan over medium heat, cook rhubarb and strawberries in the butter until tender. Add brown sugar and stir until completely melted. Remove mixture from heat and pour into the buttered and lined cake pan, spreading and arranging the fruit to an equal layer from edge to edge.

In a mixing bowl, whip egg yolks and 3/4 cup of sugar until light and fluffy. Stir in vanilla extract and lemon zest. Fold in the cake flour, taking care not to over mix. In a separate bowl, whip egg whites and the other 3/4 cup of sugar until stiff peaks start to form. Gently fold the stiffened egg whites (meringue) into the cake batter by the spoonful, making sure not to over mix and deflate the meringue. Pour batter into the cake pan on top of the rhubarb and strawberry mixture. Bake for 20-25 minutes. Let cake cool for 5-10 minutes, but no more, as the fruit will firm up once cold. Run a paring knife around the inside edge of the cake pan to separate the cake. Turn cake out onto a cake plate upside down so the fruit is now on top of the cake and peel off the paper liner. Serve warm or at room temperature.

Ingredients

Directions

Preheat oven to 325 degrees and butter and paper-line a 9-inch round cake pan.

In a mixing bowl, whip egg yolks and 3/4 cup of sugar until light and fluffy. Stir in vanilla extract and lemon zest. Fold in the cake flour, taking care not to over mix. In a separate bowl, whip egg whites and the other 3/4 cup of sugar until stiff peaks start to form. Gently fold the stiffened egg whites (meringue) into the cake batter by the spoonful, making sure not to over mix and deflate the meringue.

Pour batter into the cake pan on top of the rhubarb and strawberry mixture. Bake for 20-25 minutes. Let cake cool for 5-10 minutes, but no more, as the fruit will firm up once cold. Run a paring knife around the inside edge of the cake pan to separate the cake. Turn cake out onto a cake plate upside down so the fruit is now on top of the cake and peel off the paper liner. Serve warm or at room temperature.

Fruit

Ingredients

Directions

In a saucepan over medium heat, cook rhubarb and strawberries in the butter until tender. Add brown sugar and stir until completely melted. Remove mixture from heat and pour into the buttered and lined cake pan, spreading and arranging the fruit to an equal layer from edge to edge.