Sweet & Tangy Strawberry Rhubarb Upside-Down Cake Recipe

Sweet summer memories dance through this luscious strawberry rhubarb upside-down cake that promises pure delight.

Tangy rhubarb and juicy berries create a vibrant canvas of flavor.

Seasonal ingredients shine in every golden-crusted slice.

Unexpected texture contrasts make each bite memorable and exciting.

Comfort meets creativity with this rustic dessert that feels like a warm hug.

Simple techniques help you craft a stunning treat that impresses without complicated steps.

Fall in love with a dessert that celebrates fresh, bright ingredients.

How to Create Strawberry Rhubarb Upside-Down Cake

Step 1: Prepare Oven and Pan

Heat the oven to 350°F. Generously coat a 13×9-inch baking pan with cooking spray or butter to prevent sticking.

Step 2: Create Fruity Base Layer

Spread fresh rhubarb pieces across the entire bottom of the prepared pan in an even, uniform layer.

Step 3: Add Sweet Flavor Enhancers

• Strawberry gelatin powder
• Granulated sugar

Step 4: Include Fluffy Marshmallow Topping

Distribute marshmallows evenly across the sugared rhubarb surface, creating a soft, pillowy layer.

Step 5: Pour Cake Batter

Mix cake batter according to package directions. Carefully pour the batter over the marshmallow layer, ensuring complete and even coverage.

Step 6: Bake to Perfection

Place the pan in the preheated oven. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 7: Cool and Invert

Allow the cake to cool for 10 minutes. While still warm, flip the cake onto a serving plate so the fruity bottom becomes the delightful top.

Step 8: Serve and Enjoy

Optional: Top with whipped cream or serve as is. Slice and savor the sweet, tangy dessert.

Tricks to Master This Upside-Down Treat

• Select ripe, vibrant strawberries and fresh rhubarb for the most flavorful cake.
• Allow the cake to cool slightly before inverting to ensure the topping stays intact and doesn't break apart.
• Swap marshmallows with sliced almonds for a crunchy texture and nutty flavor variation.
• Check cake doneness by inserting a toothpick near the center – it should come out clean without wet batter.
• Store leftover cake in an airtight container at room temperature for up to 2 days to maintain moisture and freshness.

New Spins on Strawberry Rhubarb Upside-Down Cake

• Berry Bonanza: Replace strawberry gelatin with mixed berry gelatin and add raspberries and blueberries alongside rhubarb for a multi-berry sensation.
• Tropical Paradise: Swap strawberry gelatin for pineapple gelatin and add diced mango or coconut flakes to create a tropical-inspired upside-down cake experience.
• Spiced Comfort: Mix cinnamon and nutmeg into the cake batter, use brown sugar instead of white sugar, and incorporate chopped pecans for a warm, cozy dessert.
• Citrus Spark: Add orange zest to the cake batter, use orange-flavored gelatin, and sprinkle candied orange peel on top for a bright, tangy version of the original recipe.

What Pairs Well with This Fruity Dessert

• Pair Creamy Vanilla Ice Cream: Cool, smooth vanilla ice cream perfectly complements the warm, tangy cake, balancing the sweet-tart flavors with its rich, velvety texture.
• Sip Chilled Rosé Wine: A light, crisp rosé wine enhances the strawberry and rhubarb notes, offering a refreshing counterpoint to the dessert's sweetness and creating a delightful summer pairing.
• Brew Fresh Chamomile Tea: Delicate chamomile tea softens the cake's intense flavors, providing a gentle, soothing accompaniment that cleanses the palate between bites.
• Enjoy Lemon-Infused Sparkling Water: Bright, zesty sparkling water with a hint of lemon cuts through the cake's richness, adding a clean, effervescent touch to each sweet bite.

Store and Reheat This Upside-Down Cake Right

• Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Freeze: Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to maintain best quality and taste.
• Microwave Reheating: Warm individual slices for 15-20 seconds on medium power. Check temperature and heat in short intervals to prevent overheating or becoming rubbery.
• Room Temperature: Let frozen cake thaw at room temperature for 1-2 hours before serving. For best texture, avoid refreezing after thawing.

Strawberry Rhubarb Upside-Down Cake FAQs

• What's the secret to getting the marshmallows perfectly distributed?

Scatter the marshmallows randomly across the rhubarb layer before adding cake batter, ensuring they’re spread evenly so each slice gets some gooey marshmallow goodness.

• Can I use fresh or frozen rhubarb?

Both work great! Fresh rhubarb is ideal when in season, but frozen rhubarb can be used directly without thawing, making this recipe convenient year-round.

• Why use strawberry gelatin in this recipe?

The gelatin adds intense strawberry flavor and helps create a moist, vibrant fruit layer that caramelizes beautifully when the cake is inverted.

What’s to Love About Strawberry Rhubarb Upside-Down Cake

• Transform Dessert Dramatically: Upside-down technique creates a stunning visual presentation that surprises and delights guests with a beautiful fruit-studded cake surface.
• Simplify Baking Process: Using boxed cake mix and pre-made ingredients reduces preparation complexity, making this recipe accessible for bakers of all skill levels.
• Celebrate Seasonal Flavors: Combines fresh rhubarb and strawberries for a vibrant, sweet-tart dessert that captures the essence of spring and early summer produce.
• Quick Party Pleaser: Requires minimal prep time and delivers a crowd-pleasing dessert perfect for potlucks, family gatherings, and casual celebrations.

Ingredients That Make This Cake Shine

Main Ingredients:

• Rhubarb: A tart vegetable that provides a tangy flavor and unique texture to the cake.
• Strawberry: A sweet fruit that adds natural sweetness and vibrant color to the dessert.
• Strawberry Gelatin: Enhances the strawberry flavor and helps create a moist, fruity base.

• Sugar: Provides sweetness and helps caramelize the fruit layer.
• Marshmallows: Create a gooey, sweet layer that melts during baking and adds softness to the cake.

• Cake Mix: Serves as the primary cake batter and provides the main structure of the dessert.

• Whipped Topping: Adds a creamy, light finish to the warm cake and complements its fruity flavors.

Strawberry Rhubarb Upside-Down Cake Recipe

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4.5 from 19 reviews

• Total Time: 55–60 minutes
• Yield: 12 1x

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Description

Sweet strawberry rhubarb upside-down cake brings summer’s most delightful flavors to your dessert table. Tangy rhubarb and luscious strawberries meld perfectly with a golden cake base, creating a memorable treat you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 5 cups rhubarb (fresh or frozen), sliced
• 1 package (6 ounces) strawberry gelatin
• 1 package white or yellow cake mix

Sweeteners:

• 1/2 cup granulated sugar
• 2 cups miniature marshmallows

Garnish:

• Whipped topping (optional)

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Instructions

1. Prepare the oven to 350°F (175°C) and coat a 13×9-inch baking pan with grease to prevent sticking.
2. Create a vibrant base by distributing rhubarb evenly across the bottom of the prepared pan.
3. Generously dust strawberry gelatin over the rhubarb, followed by an even layer of sugar to enhance sweetness.
4. Strategically place marshmallows across the sugared rhubarb, creating a fluffy underlayer.
5. Mix the cake batter according to package instructions, ensuring a smooth and consistent texture.
6. Carefully pour the prepared cake batter over the marshmallow layer, spreading it uniformly to cover the entire surface.
7. Slide the pan into the preheated oven and bake for 40–45 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
8. Allow the cake to rest and cool for 10 minutes, then confidently invert onto a serving plate while still warm to preserve the structural integrity.
9. Optional: Garnish with a dollop of whipped topping for an extra touch of indulgence before serving.

Notes

• Ensure rhubarb is sliced uniformly to guarantee even cooking and consistent texture throughout the cake.
• Replace marshmallows with almond slivers or coconut flakes for a healthier, nutty alternative that adds delightful crunch.
• Swap regular gelatin with sugar-free version to reduce overall sugar content and make the dessert more diabetic-friendly.
• Create a gluten-free option by using a gluten-free cake mix and double-checking all ingredient labels for potential wheat contamination.

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 18 g
• Sodium: 250 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg