Strawberry and Rhubarb Upside Down Cake

Strawberry and Rhubarb Upside Down Cake

After the success of my Plum Upside Down Cake in honour of my literary heroine, Anne of Green Gables, I knew I had to continue down this topsy turvy path.

So when I spotted some gorgeous rhubarb and strawberries at my local greengrocer I knew just what to cook: Strawberry and Rhubarb Upside Down Cake.

The great thing about upside down cakes is that they need no added decoration or icing – they come out of the oven ready to serve.

This cake is really simple to make, it’s enchantingly pretty and it tastes great, too. This is a perfect cake to keep covered on your kitchen bench for morning and afternoon tea as it’s not too sweet, heavy or rich.

I like serving this with thick cream but it would be equally good with vanilla bean ice cream or even vanilla yoghurt. Enjoy!


  • 50mls agave syrup, plus another 50 mls
  • 10 grams butter or margarine (I used Nuttlex)
  • 1 bunch rhubarb stalks, trimmed of leaves (approx. 380 grams) cut into 1cm pieces
  • 125 grams butter or margarine, room temperature (I used Nuttlex)
  • 1.5 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 cup sugar (I replaced the sugar with a 1:1 granular Stevia)
  • 2 eggs
  • 1 teaspoon vanilla bean extract or essence
  • 1/2 cup milk (I used rice milk)
Read the whole recipe on The Hungry Australian