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Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Cook Time: 60 mintues
  • Total Time: 90 minutes
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


What could be better than putting strawberries and rhubarb together in a cake?   An Upside Down Cake, where the rhubarb and strawberries blend together to become a sweet and juicy cake topping made right in a single cake pan.  A Strawberry Rhubarb Upside Down Cake!!!


Units Scale

For the Cake

  • 1 stick (8 tablespoons) plant based margarine
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon strawberry extract (optional)
  • 3 large eggs
  • 3 cups flour (gluten free with xanthan gum)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups unsweetened almond milk

For the Topping

  • 1/2 cup granulated sugar
  • 1 pound strawberries, tops removed, cut into 1/4’s 
  • 2 large stalks rhubarb (around 1/2 pound), sliced in half lengthwise, then cut into 1/2-inch slices (around 2 cups)
  • 4 tablespoons plant based margarine, melted then cooled



For the Cake

  1. Preheat the oven to 350°F.
  2. Spray a 10-inch (leakproof) springform pan with non-stick spray, then line it with a parchment circle. If you’re unsure as to whether your springform pan is leakproof, wrap the bottom of the outside of the pan with heavy duty foil
  3. Line a baking pan with foil.  Set aside.
  4. In a large mixing bowl, cream together the margarine, sugar and extracts.  Add the eggs and mix using medium speed until completely blended, scraping down the sides and bottom.
  5. Add the flour, baking powder, baking soda, salt and almond milk.  Mix using medium speed until smooth.

For the Topping

  1. In a large bowl, toss the strawberries and rhubarb with the sugar.
  2. Pour the melted margarine into the bottom of the pan, rotating the pan to evenly distribute.  
  3. Spread the strawberries and rhubarb over the margarine.

To Finish

  1. Pour the batter over the strawberries and the rhubarb, using a spatula to even out the top.
  2. Bake for 60 minutes.  A toothpick should come out cleanly after this time.
  3. Remove the cake from the oven, and allow it to cool completely.
  4. When cool, run a metal spatula or knife around the edge of the cake. 
  5. Place a cake plate or board over the top of the pan.  Quickly invert the cake onto the plate.
  6. Release the springform pan latch and carefully remove the sides of the pan from the cake.
  7. Lift the bottom of the springform pan off of the cake, then very slowly remove the parchment paper.
  8. Store in the refrigerator until ready to serve.



If you use a 9-inch springform pan, increase the baking time to 75 minutes.

If you don’t have a springform pan, you can use a 10-inch round pan.

For a sweeter topping use 3/4 cup granulated sugar tossed with the strawberries and rhubarb instead of 1/2 cup.

If you end up using a 9-inch round traditional cake pan, you may need to bake the cake up to 90 minutes.  Test the cake with a toothpick.  If it comes out relatively clean then the cake is done.  Make sure to put a pan lined with foil underneath the cake as the liquid will definitely overflow onto the pan.


  • Serving Size:
  • Calories: 339
  • Sugar: 18.8 g
  • Sodium: 363.4 mg
  • Fat: 12.8 g
  • Saturated Fat: 5.4 g
  • Carbohydrates: 51.6 g
  • Fiber: 2.1 g
  • Protein: 4.3 g
  • Cholesterol: 46.5 mg

Keywords: Strawberry, Rhubarb, Gluten Free, Cake, Dairy Free, Gluten Free Recipe, 'Upside Down Cake

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