Pioneer Woman Strawberry Rhubarb Upside Down Cake

This tender Pioneer Woman Strawberry Rhubarb Upside Down Cake is made with a jammy layer of sweet-tart fruit and a ginger-spiced buttermilk crumb, ready in about 90 minutes. The hero moment arrives when you flip the warm pan to reveal a glistening, jewel-toned mosaic of caramelized strawberries and rhubarb. I love how the hint of orange zest and ginger cuts through the sweetness, making every bite perfectly balanced.

Why This Classic Works

I learned quickly that the secret to this recipe isn’t just the fruit—it’s the sour cream in the batter. Many upside-down cakes can turn out dry because the fruit topping takes center stage, but the addition of sour cream (a Ree Drummond staple) ensures the crumb stays incredibly moist and tangy, providing a sturdy enough base to hold up the heavy fruit topping without getting soggy.

Another surprise was the ground ginger. I initially thought it might overpower the delicate strawberries, but it actually amplifies the rhubarb’s natural tartness and adds a warmth that makes this cake feel comforting rather than just sugary. It transforms a standard spring dessert into something with real depth and character.

Pioneer Woman Strawberry Rhubarb Upside Down Cake Ingredients

For the Fruit Topping:

• 6 oz fresh rhubarb, trimmed and cut into 1/2-inch diagonal pieces
• 6 oz fresh strawberries, hulled and halved (or quartered if large)
• 2 tbsp granulated sugar (for tossing)
• 2 tsp cornstarch
• 1/4 cup salted butter, melted
• 1/2 cup packed light brown sugar
• 2 tbsp honey
• 1 tbsp orange juice

For the Cake Batter:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1/2 cup sour cream, room temperature

How To Make Pioneer Woman Strawberry Rhubarb Upside Down Cake

1. Prepare the Fruit: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet generously. In a medium bowl, toss the sliced rhubarb and strawberries with 2 tablespoons of granulated sugar and the cornstarch. This helps thicken the juices so the topping doesn’t become a runny mess.
2. Make the Caramel Layer: In a small saucepan or skillet over medium heat, melt the 1/4 cup salted butter, brown sugar, honey, and orange juice. Whisk until the sugar dissolves and the mixture is bubbly and smooth, about 2-3 minutes. Pour this hot caramel evenly into the bottom of your prepared cake pan.
3. Arrange the Fruit: Carefully place the rhubarb and strawberry pieces on top of the caramel layer. You can arrange them in a pattern for a showstopping look or scatter them for a rustic feel. Pack them in snugly, as they will shrink while baking.
4. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter, 1 cup granulated sugar, and orange zest on medium-high speed until pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
6. Mix Dry and Wet: In a separate bowl, whisk together the flour, baking powder, baking soda, ground ginger, and salt. Reduce the mixer speed to low. Add half the flour mixture, then the sour cream, then the remaining flour mixture. Mix just until combined—do not overmix, or the cake will be tough.
7. Bake the Cake: Spoon the thick batter over the fruit layer and gently spread it to the edges with an offset spatula, being careful not to disturb the fruit design. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Flip and Serve: Remove from the oven and let the cake cool in the pan for exactly 10 minutes. Run a knife around the edge to loosen it. Place a serving platter upside down over the pan and confidently flip both over to release the cake. If any fruit sticks to the pan, just patch it back onto the cake while warm.

Recipe Tips

• Don’t wait too long to flip: The 10-minute cooling window is crucial. If you flip too soon, the cake structure is too fragile and might break; wait too long, and the caramel will harden, making the fruit stick to the pan.
• Use room temperature ingredients: Cold sour cream or eggs can cause the butter batter to curdle (look separated). Room temperature ingredients emulsify into a smooth, airy batter that rises evenly.
• The foil tent trick: If the cake is browning too quickly on top before the center is cooked (which can happen with sugary fruit batters), loosely tent the pan with aluminum foil for the last 15 minutes of baking.
• Choosing the rhubarb: Look for firm, bright red stalks for the best visual appeal. If your rhubarb is mostly green, the taste will be the same, but the topping won’t look as vibrant.

What To Serve With Strawberry Rhubarb Upside Down Cake

This cake is rich and buttery, so it pairs beautifully with a dollop of barely sweetened whipped cream to cut through the caramel. For a warm dessert, serve a slice with a scoop of vanilla bean ice cream, allowing it to melt into the ginger-spiced crumb.

How To Store

Store this cake loosely covered in the refrigerator for up to 3 days; the fruit topping makes it too perishable for counter storage. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, storing them for up to 2 months.

FAQs

• Can I use frozen fruit? Yes, but thaw and drain it thoroughly first. Frozen fruit releases significantly more water, which can make the caramel layer runny and the cake soggy if you don’t pat it dry before using.
• Why did my fruit sink into the cake? This is actually normal for upside-down cakes! However, if the batter is too thin or the fruit pieces are too heavy, they might sink. The thick sour cream batter in this recipe is designed to sit on top of the fruit rather than letting it float up.
• Can I make this in a cast iron skillet? Absolutely. A 10-inch cast iron skillet works perfectly. You can make the caramel directly in the skillet, arrange the fruit, pour the batter over, and bake it all in the same pan for a truly rustic result.

Nutrition

• Calories: 385 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 290mg
• Total Carbohydrate: 52g
• Protein: 5g

Try More Recipes:

• Pioneer Woman Peach Cobbler Pound Cake Recipe
• Pioneer Woman Pumpkin Chai Pie Recipe
• Pioneer Woman Pumpkin Whoopie Pie Recipe