4.92 from 12 votes
Strawberry Rhubarb Upside Down Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
This amazing strawberry and rhubarb upside down cake is the perfect way to use up your spring rhubarb AND strawberries! 
Course: Dessert
Cuisine: American
Servings: 12
Calories: 387 kcal
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 2 cups white flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup greek yogurt
  • 2 cups finely chopped rhubarb
  • 1 tbsp flour
  • Topping:
  • 1/4 cup melted butter or margarine
  • 1 cup packed brown sugar
  • 2 cups sliced fresh strawberries
  • 2 cups chopped fresh rhubarb
  1. Prepare a 13 inch x 9 inch pan by greasing the sides then pouring the melted butter into the bottom. 

  2. Sprinkle the brown sugar evenly over the melted butter.
  3. Arrange those delicious strawberries on the brown sugar.

  4. Now sprinkle evenly with rhubarb. 

  5. Press those beautiful strawberries and rhubarb gently into the brown sugar. 

  6. Cream your butter and sugars together, then whip in the eggs and vanilla until the mixture is light and fluffy. 

  7. Whisk together your dry ingredients. 

  8. Alternating between the dry mixture and sour cream, add them into the butter mixture with your mixer on low speed. 

  9. Add in two cups of chopped rhubarb that has been dusted in flour, to help it not sink. Gently mix it in. 

  10. Gently spread the batter over top of the strawberry/rhubarb mixture.

  11. Bake in a 350 degree oven for 35-40 minutes, until it's golden brown and a knife inserted comes out clean.

Nutrition Facts
Strawberry Rhubarb Upside Down Cake
Amount Per Serving
Calories 387 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 61mg 20%
Sodium 229mg 10%
Potassium 268mg 8%
Total Carbohydrates 64g 21%
Dietary Fiber 1g 4%
Sugars 45g
Protein 5g 10%
Vitamin A 8.7%
Vitamin C 21%
Calcium 10.3%
Iron 8.5%
* Percent Daily Values are based on a 2000 calorie diet.