Strawberry Rhubarb Upside Down Cake
 
Prep time
Cook time
Total time
 
Ingredients
  • ⅓ cup unsalted butter, melted
  • ½ cup light brown sugar, packed
  • 1 cup rhubarb, cut into ¼-inch pieces
  • 1 cup sliced strawberries
  • 2 eggs
  • ⅔ cup sugar
  • 6 Tablespoons orange juice
  • 1 teaspoon vanilla
  • 1 cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Instructions
  1. Place rhubarb pieces in a 1 quart saucepan and add just enough water to cover. Bring to a boil and cook about 1 minute only long enough to soften. Drain.
  2. Pour melted butter into an ungreased 8-inch cake can. Sprinkle with brown sugar.
  3. Arrange strawberry slices on top of brown sugar. Sprinkle on rhubarb between strawberry slices.
cake
  1. Beat eggs until thick and lemon colored. Gradually beat in sugar.
  2. Add juice and vanilla.
  3. In a separate bowl combine flour, baking powder and salt.
  4. Add dry ingredients into wet mixture.
  5. Pour batter into pan and bake at 350 for about 45 minutes or until an inserted toothpick comes out clean.
  6. Cool pan on a rack for 3 to 4 minutes then flip onto serving dish.
  7. Do not remove pan for 10 minutes so glaze drips down and covers cake.
  8. Remove pan and enjoy!
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/strawberry-rhubarb-upside-down-cake-sundaysupper/