Aside from sharing a common season and vibrant red color, it’s no secret that strawberries and rhubarb go together like bread and butter. I’ve used the pair in a crostata and crisp before, but I’m always looking for new ways to use classic combinations, and this time I decided to see how they’d work together in a cake.
I started out with a grander vision of pureeing strawberries into the batter and doing a layer cake with rhubarb and cream cheese frosting, but given how fresh and beautiful both the strawberries and rhubarb were, it seemed criminal to molest the fruit like that. That’s why I turned to an old favorite for integrating fruit into a cake: upside-down cake.
For me, the whole point of an upside-down cake is the jammy fruit and sauce that drizzles down the sides of the inverted cake. That’s why I like to make my upside-down cakes with a ton of fruit relative to the batter. There’s still plenty of soft buttery cake, as well as the gooey layer between the cake and fruit, but a good third of the height is a layer of fresh fruit glazed in its own juices.
Rather than make a more traditional caramel sauce, I decided to go for simplicity, tossing the fruit in sugar and a bit of starch before lining the bottom of a pan with the fruit. The starch helps thicken the juice released by the rhubarb and strawberries, turning it into a shiny glaze. For the cake, I went with a sweet buttery poundcake batter to balance out the tart fruit.
The result not only looked fantastic, it tasted marvelous too.
Ingredients
for strawberries
-
280
grams
strawberries (hulled and sliced in half)
-
230
grams
rhubarb (trimmed and cut into 1/4-inch pieces)
-
1/2
cup
granulated sugar
-
2
teaspoons
potato starch
for cake
-
1
cup
all-purpose flour
-
1
teaspoon
baking soda
-
1/4
teaspoon
salt
-
8
tablespoons
cultured unsalted butter (at room temperature)
-
3/4
cup
granulated sugar
-
2
large
eggs (at room temperature)
-
1/2
cup
plain yogurt
- 1 teaspoon
Steps
-
Move the oven rack to the middle position and preheat to 350 degrees F (175 C).
-
Toss the strawberries, rhubarb, 1/2 cup of sugar and potato starch together in a bowl.
-
Arrange the strawberries along the bottom of a non-stick 9" round or 8-inch square pan so that the cut sides face down. Top with the rhubarb and any remaining liquid, using the rhubarb to fill in the gaps between the strawberries.
-
Whisk together the flour, baking soda, and salt.
-
In the bowl of al electric mixer, whisk the butter and 3/4 cup sugar together until light and fluffy ( about 2 minutes).
-
Add the eggs one at time and continue whisking until fully incorporated.
-
Add the yogurt and vanilla extract and whisk to combine.
-
Switch to the beater attachment and add the flour mixture in three additions beating on low speed until just combined after each addition.
-
Spread the batter over the fruit and put the pan in the oven.
-
Bake the upside-down cake until a toothpick inserted into the middle of the cake comes out without any batter on it (30-40 minutes).
-
Let the cake cool for 20 minutes. Run a knife along the edges if need be and then invert onto a large plate. If some of the fruit remains stuck to the pan, just stick them back into the cake.
Natika says
Looks delicious. I don’t know where I would find rhubarb in Japan though, so I’ll have to try different fruits. 見切り品コーナー here I come!
Marc Matsumoto says
Hi Natika, not sure where in Japan you are, but up here in Sapporo, I’ve seen it at Daimaru, Mitsukoshi, and even Itouyokado.
Natika says
I’m in Gunma. I haven’t seen any rhubarb here in five years! But I’ll check around just in case. Maybe a bigger city centre like Takasaki would have some.
Marc Matsumoto says
Yea, I was kinda surprised to find it too. Thought it was a fluke, then started seeing it all over the place. But then again it could also be that the rhubarb is being grown locally. Might be harder to find down there.
Natika says
I think it’s more of a northern vegetable. It’s popular in south-west Ontario, Canada and Sapporo is around the same latitude. Are they calling it 大黄 or ルバーブ in the stores?
Marc Matsumoto says
Ahh that makes sense. I never bothered to look at the label, so I’m not sure what they’re calling it.
Linda J Crosby says
My son had this somewhere over Memorial day and has requested i make it.
Josee Marchessault says
Hello, this is a great recipe and the cake itself is delicious! Would you recommend keeping it in the refrigerator?
Linda J Crosby says
yes , i would . i made it too , was delish. it will last longer and be safe.
Marc Matsumoto says
Hi Josee, glad to hear you enjoyed it. Because the fruit contains a lot of liquid, this cake won’t keep well at room temperature which is why I’d recommend refrigerating leftovers. That said, the cake itself has a tendency to get hard when refrigerated, so you may want to give it some time to come to room temperature after refrigerating before eating.
Josee Marchessault says
Thank you! I am not sure there will be enough left to refrigerate. It is truly amazing. The cake to fruit ratio is perfect and it is not too sweet like most rhubarb desserts I’ve had.