Strawberry Rhubarb Upside Down Cake

 

Ingredients

For the Topping:

• 2 tablespoons butter, melted
• 1/3 cup brown sugar
• 1 cup sliced strawberries
• 1 cup chopped rhubarb

For the Cake:

• 1/2 cup (1 stick) unsalted butter, at room
• temperature
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• Whipped cream, for serving

Directions

Preheat oven to 350°F (175°C). Generously butter an 8 or 9-inch round cake pan.
Sprinkle the brown sugar over the bottom of the pan and evenly distribute the sliced strawberries and chopped rhubarb on top.
In a mixing bowl, cream together the butter and granulated sugar until light. Beat in the egg and vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the buttermilk, mixing until just combined.
Spread the batter evenly over the fruit layer. Bake for 30-35 minutes, or until a toothpick comes out clean.
Allow to cool for 5 minutes, then invert onto a serving plate. Serve cool with whipped cream.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes