Monday, May 12

Honey & Lemon Strawberry Rhubarb Upside Down Cake

Mother's Day weekend was filled with sunshine, warm temperatures, flowers, yard work, BBQ, craft cider, and of course my three lovelies. I could not have asked for a better weekend.

Two of my three misfits and I on Mother's Day going for a walk in the woods with my parents. 
My oldest son wrote me a letter that include a line that says "I love you because you make me banana bread." There is no quicker way to my heart than hearing my kids say they appreciate the treats I make them.

But sometimes.... I want to bake for me. As a gift to myself I picked up some rhubarb at the market and some fresh berries with the intention of baking myself something sweet. No one in the house likes cooked berries and they all detest rhubarb.

I really am not joking when I say, I destroyed this cake. I ate every last crumb, all on my own. It was delicious. The cake was moist, had a touch of lemon,  the berries and rhubarb were sweetened with honey and just a bit of brown sugar. This cake is the perfect treat and it screams spring.

Honey and Lemon Strawberry Rhubarb Upside Down Cake


  • 3 tbs melted butter
  • 3 tbs honey
  • 2 tbs brown sugar
  • 1 tsp water
  • one rhubarb stalk, either chopped small or sliced into thin sticks
  • 2-4 large strawberries sliced thin
  • 1 1/3 cups all purpose flour
  • 2/3 cups granulated sugar
  • 1/2 tsp ground nutmeg
  • 1 tbs grated lemon zest
  • 2/3 cups buttermilk
  • 1/4 cup softened butter
  • 1 egg
  • 1 tsp lemon extract (or vanilla) 
  • 1/4 tsp salt

  1. Preheat oven to 350.
  2. In a small bowl mix melted butter, honey, brown sugar, water together until combined. 
  3. Spread honey mixture into the bottom of an 8inch cake pan.
  4. Arrange sliced berries and rhubarb on top of the honey mixture. 
  5. In a mixing bowl combine 2/3 cup sugar with 1/4 cup softened butter until light and fluffy. 
  6. Mix in egg, buttermilk, lemon extract, salt and lemon zest until smooth. 
  7. Mix in flour and nutmeg. 
  8. Spread batter evenly on top of the strawberry mixture. 
  9. Bake for about 30 minutes or until a toothpick is inserted and comes out clean. 
  10. Allow cake to cool for 5 minutes, run a knife around the edges, and flip on to serving dish.
  11. Serve warm, with whipped cream. (optional) 



  1. Carrie- this looks unbelievable! I can't wait to make it. Shared on my FB page ;)

  2. Oh wow, so beautiful and creative! And who doesn't love strawberries and rhubarb wrapped in cake! I have to make this! :-)

  3. Spectacular pretty much sums up all I can say about this cake. Pinned, and now all I want to do is stare at it...

  4. Such a beautiful cake with a beautiful fruity pairing. All that is missing is some clotted cream

    1. It would be great served with cream!

  5. Such a beautiful cake! Your son sounds so adorable with that note :)

    1. Thanks so much! My boy is pretty sweet ;)

  6. What a fantastic combination of flavours. In my opinion, rhubarb doesn't get nearly the amount of love it deserves. Pinning. Hopefully making soon. :-)

  7. I hope you had a wonderful Mother's Day, Carrie (and from this post, it sounds like you did). I'm so glad you made something that was only for you. You do so much for everyone else, you deserve to have a treat dedicated to yourself. This cake looks incredible! I can tell how moist 'n fluffy it is inside.

  8. I'm glad you had such a nice Mother's Day! Good strategy with the cake... I'd definitely enjoy having this to myself:-)

  9. Look at those adorable mugs. Sounds like you had a great Mother's Day. This cake is stunning, Carrie. I love that you ate the entire thing. Pinned.

  10. LOVE rhubarb. I just made a rhubarb custard pie yesterday and have been hiding it from my kids. This looks amazing! I love that you left them in stalks, It looks lovely.

  11. This cake looks soooo good. I can't wait to make it. I just discovered your blog. I'm originally from NH (lived there for 25 years) now living in Seattle!

  12. I made this but my cake didn't rise at all. I followed directions exact and my oven has a thermometer so I know that was correct. It was almost like a lemon bar consistency only not as creamy. Thoughts?