Description
A sweet and tangy strawberry rhubarb upside down cake with a buttery base.
Ingredients
Scale
- 1 cup rhubarb
- 1 cup strawberries
- 3/4 cup sugar
- 2 tbsp butter
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
Instructions
- Preheat oven to 350F
- Prepare pan and fruit
- Mix dry ingredients
- Cream butter and sugar
- Add eggs and vanilla
- Combine with dry and milk
- Pour over fruit and bake 45 minutes
- Cool and flip
Notes
- Use fresh fruit
- Do not overmix
- Let cool before flipping
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 75