Powered by Blogger.

Strawberry Rhubarb Upside Down Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Who does not like cake I ask you? This cake I did not make, but I did get to enjoy for dessert and the rhubarb comes from the garden.....my daughter has a good eye for a delicious cake recipe! Now that I am sharing my daughter's kitchen, and we share in the cooking, grand creations like this one, will be hers, as I am focusing on small batch baking for my days on the peninsula.

And I am proud to share them here like I said, this is one delicious cake. While we are much more creative using what we have for our dinners and side dishes, a cake demands more precision and a recipe will usually be followed. When it is as delicious as this cake, expect to see it here.

The name of this cake is a bit tricky, this is a strawberry cake with rhubarb fruit for the Upside Down part, but it is so good. Buttery with brown sugar, good. Tangy rhubarb, good. Fresh strawberry puree in the cake, good. Let's get started, shall we....

Strawberry Cake over Rhubarb, Upside Down Cake.
Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake
adapted from: the farm chicks
350-degree oven

Rhubarb Topping
3/4 c butter (1 1/2 cubes)
1 1/2 c light brown sugar (very lightly packed)
3 - 4 c fresh rhubarb cut into 1/2 slices - we used 3 cups, next time we will use 4 cups rhubarb

In medium size sauce pan, combine butter and brown sugar over medium heat until butter is melted and sugar has dissolved. Pour into a 9X13 baking pan.

Scatter the rhubarb over the butter mixture. Set aside while you make the cake batter.

Strawberry Cake
2 heaping cups fresh strawberries, stemmed and blended to yield 1 1/2 strawberry puree
2 1/2 c flour
2 c sugar
1 1/2 t baking soda
1 t salt
1/2 c butter, melted and cooled
1/2 c milk
2 eggs

Wash and hull berries, quarter and puree. Measure out 1 1/2 c puree, set aside.

In a mixing bowl, combine flour, sugar, salt, and baking soda. Add butter, milk and the strawberry puree, beat for one minute at medium speed scraping bowl as needed.

Add eggs, beat on high speed for two minutes, scraping bowl as needed. Gently pour batter over the rhubarb mixture, bake in a pre-heated oven 45-50 minutes or until cake tests done in your oven.

Remove from oven and cool for five minutes. Loosen cake from edges of the pan using a spatula and invert onto a serving tray or platter.


Enjoy!

Who else is guilty of wanting another bite of whipped cream, after their dessert is gone?

Another delcious recipe, from my daughter's kitchen.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

this post is shared with:
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
our simple homestead hop @ on the home front

2 comments

  1. Wow! Yummy! My mouth is watering and my hands are about to take it...

    ReplyDelete
  2. Delicious cake, love to try a slice, thanks for sharing with hearth and soul blog hop

    ReplyDelete

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top