Description
A delightful upside-down cake combining sweet strawberries and tart rhubarb, perfect for warm weather gatherings.
Ingredients
Scale
- 1 cup strawberries, sliced
- 1 cup rhubarb, chopped
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a saucepan, melt the butter and then stir in the brown sugar until it is dissolved. Pour this mixture into the bottom of the prepared cake pan.
- Arrange the sliced strawberries and chopped rhubarb on top of the brown sugar mix.
- In a bowl, combine flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the eggs, vanilla, and milk.
- Mix the wet ingredients into the dry ingredients until just combined. Pour the batter over the fruit in the cake pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool for a few minutes, then invert onto a platter to serve. Enjoy your delicious summer dessert!
Notes
For a beautiful presentation, serve with whipped cream or vanilla ice cream. Fresh mint leaves make a great garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg