Strawberry Rhubarb Upside-Down Cake

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

8

Total Time

1hrs

Calories

544

Bright fresh strawberries and rhubarb are baked into this easy cake, and inverted when cool.

recipe-image
    Ingredients

  • Unsalted butter icon
    Unsalted butteras needed
  • Rhubarb icon
    Rhubarb200 gchopped
  • Strawberries icon
    Strawberries200 gsliced
  • Cornstarch icon
    Cornstarch1 teaspoon
  • Granulated sugar icon
    Granulated sugar300 g
  • Lemon icon
    Lemon1zest of
  • Unsalted butter icon
    Unsalted butter200 groom temperature
  • Vanilla extract icon
    Vanilla extract5 g
  • Egg icon
    Egg3
  • All purpose flour icon
    All purpose flour120 g
  • Ground almonds icon
    Ground almonds100 g
  • Baking powder icon
    Baking powder1 ½ teaspoons
    Method

  • 1. Pre-heat oven - 170°C
  • 2. Grease a a clean springform pan with unsalted butter
  • 3. Add rhubarb, strawberries, cornstarch, granulated sugar and lemon to a clean medium bowl
  • 4. Mix briefly
  • 5. Transfer fruit to springform pan
  • 6. Add unsalted butter and granulated sugar to a clean stand mixer bowl
  • 7. Cream until light and fluffy
  • 8. Add vanilla extract to the batter and continue mixing
  • 9. Mix in eggs to the batter one by one
  • 10. Add all purpose flour, ground almonds and baking powder to the batter
  • 11. Mix briefly until just combined
  • 12. Transfer batter to springform pan
  • 13. Bake until springy to touch - 45 min, 170°C
  • 14. Let cool

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