This Is the Cake of the Season!
The classic combination of strawberries and rhubarb is delicious in this easy cake, but you can substitute 3 cups of any ripe fruit you like. Yogurt adds a creaminess that pulls the whole cake together.
Strawberry-Rhubarb Upside-Down Cake With Yogurt
Serves 12
Active Time: 30 minutes
Total Time: 1 hour, 30 minutes
1 1/2 cups sliced rhubarb (thawed and drained if frozen)
1 1/2 cups sliced strawberries
2 tablespoons lemon juice
1 cup packed light brown sugar, divided
4 tablespoons (1/2 stick) unsalted butter, softened, divided
1 cup whole-wheat pastry or white whole-wheat flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
2 large eggs
1/2 cup whole-milk plain yogurt
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F.
2. Toss rhubarb, strawberries, and lemon juice in a large bowl.
3. Heat 1/4 cup brown sugar and 2 tablespoons butter in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble, about 3 minutes. Let cool for 5 minutes. Coat the sides of the skillet with cooking spray. Using a slotted spoon, arrange the strawberry-rhubarb mixture in the pan (discard the juices left behind).
4. Whisk flour, baking powder, baking soda, and salt in a medium bowl. In another medium bowl, beat the remaining 3/4 cup brown sugar, 2 tablespoons butter, and oil with an electric mixer on medium-high speed until light and fluffy, about 1 minute. Beat in eggs, one at a time. Add yogurt and vanilla and beat until smooth. Add the flour mixture and mix on low speed just until it is incorporated. Spread the batter over the fruit.
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5. Bake the cake until it pulls away from the sides and the top is golden brown, 30 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges and carefully invert the cake onto a serving platter. Let cool for at least 15 minutes more before serving. Serve warm or at room temperature.
Recipe nutrition per serving: 249 Calories, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 43 mg, Carbohydrates: 33 g, Fiber: 3 g, Total Sugars: 20 g, Protein: 4 g, Sodium: 128 mg, Vitamin A: 181 IU.
Strawberries and rhubarb add sweet and tart flavors to this delicious spring dessert.
Jason Donnelly/TCA
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com. Copyright 2025 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.
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