Meridian Industrial

Strawberry Rhubarb Upside-Down Cake

5/1/2017 | Chris & Amy white, A couple in the kitchen blog


Now is the time for rhubarb and we are mad for this cake! Not too sweet, with a moist, silky texture and crunchy sweet “crust”, this is one of the finest cakes we’ve ever had. We had to bring some to the neighbors for fear we’d eat the whole thing in one night. This cake possesses all the characteristics we think a dessert should have, including how yummy the house smelled while it was baking. Top with your favorite whipped cream or enjoy just as it is.


What You'll Need:

For The Topping

4 tablespoons salted butter, melted

½ cup all-purpose flour

¼ cup granulated sugar

pinch kosher salt


For The Cake

1 ½ sticks salted butter, room temperature

½ pound rhubarb, trimmed and cut
         on a diagonal

½ pound strawberries, hulled and chopped

1 ¾ cups sugar, divided

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons kosher salt

¼ cup Grand Marnier (or other orange liqueur)

2 large eggs

½ cup sour cream

½ cup buttermilk


What You'll Need:

Preheat oven to 350 degrees. Make the topping by stirring together the butter, flour, sugar, and salt until moist and crumbly; set aside. Butter a 9-inch pie dish, then dot it with 4 tablespoons (1/2 stick) of butter cut into pieces. Toss rhubarb and strawberries with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in the pie dish. Whisk together flour, baking powder, and salt. Beat remaining stick of butter and cup of sugar with a mixer on medium speed until pale and fluffy. Beat in Grand Marnier, then beat in eggs, one at a time until incorporated, scraping down sides of bowl. Stir the sour cream and buttermilk together in a separate small bowl. Beat in flour mixture in three additions, alternating with sour cream/buttermilk mixture, until smooth. Spread evenly over the rhubarb and strawberries. Crumble the topping evenly over batter. Bake for 1 hour, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a serving plate. Let cool completely.

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