Rhubarb & Strawberry Upside-Down Cake with Chocolate Chips | Tort inversat cu rubarbă și căpșuni și bucăți de ciocolată
A fruity, moist, and irresistible dessert that perfectly balances the tartness of rhubarb with sweet strawberries and chocolate goodness.
Ingredients
- 4-5 stalks of rhubarb, washed and cut into small pieces (leaves removed)
- A few strawberries, halved (about 8–10 depending on size)
- 4 tablespoons sugar (for rhubarb
- 1 teaspoon sugar (for strawberries)
- Butter, for greasing the pan
- 5 large eggs (or 6 medium eggs)
- 100 grams sugar
- 1 tablespoon vanilla essence
- 150 milliliters oil
- 200 grams Greek yogurt (or any yogurt you prefer)
- 190-200 grams flour
- 1 teaspoon baking powder
- 2 tablespoons chocolate chips
For the fruit layer:
For the batter:
Instructions
- Prepare the Pan & Fruit Layer
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- Grease a 25 cm round cake tray with a bit of butter.
- Sprinkle 4 tablespoons of sugar evenly across the bottom.
- Arrange the rhubarb pieces across the tray.
- Add the strawberry halves, spacing them so they don’t overlap with the rhubarb.
- Sprinkle 1 teaspoon of sugar over the top and set aside.
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- Make the Cake Batter
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- In a large mixing bowl, crack the 5 eggs (or 6 M size).
- Add 100 g sugar and 1 tablespoon vanilla essence.
- Whisk until the sugar is dissolved and the mixture is light.
- Add 150 ml oil and 200 g Greek yogurt, mixing until combined.
- Sift in 190–200 g flour and 1 teaspoon baking powder. Mix until smooth.
- Stir in 2 tablespoons of chocolate chips.
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- Assemble and Bake
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- Carefully pour the batter over the fruit in the prepared tray.
- Bake in a preheated oven at 165°C (330°F) until it passes the toothpick test (about 45–55 minutes, depending on your oven).
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- Serve
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- Let the cake cool slightly, then invert it onto a plate so the fruit layer is on top.
- Serve warm or at room temperature. Optionally, top with a dollop of whipped cream or a scoop of vanilla ice cream.
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