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Rhubarb Berry Upside-Down Cake

Rhubarb Berry Upside-Down Cake

  • Author: Crystal
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Rhubarb Berry Upside-Down Cake is a stunning, fruit-filled dessert that combines tangy rhubarb, juicy blueberries, and sweet cranberries beneath a soft, buttery cake. Baked to golden perfection and flipped for a beautiful presentation, this easy homemade cake is perfect for spring and summer gatherings, offering a delicious balance of tart and sweet in every bite.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 3/4 cups chopped fresh rhubarb
  • 1/2 cup fresh blueberries
  • 2 tablespoons dried cranberries
  • 2 tablespoons brown sugar
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 1 tablespoon brown sugar
  • 2 large eggs
  • 1 tablespoon seedless strawberry jam
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup orange juice

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Melt 2 tablespoons butter and spread it evenly in the bottom of the pan. Sprinkle with brown sugar.
  3. Arrange rhubarb, blueberries, and dried cranberries evenly over the butter mixture.
  4. In a mixing bowl, cream softened butter, sugar, and brown sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition. Mix in strawberry jam and vanilla extract.
  6. In another bowl, whisk together flour, baking powder, and salt.
  7. Gradually add dry ingredients to the batter, alternating with milk and orange juice, mixing until just combined.
  8. Pour the batter evenly over the fruit layer and smooth the top.
  9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool for 10–15 minutes, then carefully invert onto a serving plate.

Notes

  • Be sure to let the cake cool slightly before inverting to prevent sticking.
  • You can substitute raspberries or strawberries for blueberries if desired.
  • Serve warm with whipped cream or vanilla ice cream.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 24g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: rhubarb cake, upside down cake, berry dessert, easy fruit cake, homemade cake

Find it online: https://crystalrecipes.com/rhubarb-berry-upside-down-cake/