Sweet Strawberry Rhubarb Upside Down (Print Version)
# Ingredients:
→ Fruit Layer
01 -
60 ml melted unsalted butter
02 -
110 g brown sugar
03 -
225 g strawberries, sliced
04 -
225 g rhubarb, chopped up
→ Cake Batter
05 -
2 large eggs
06 -
120 ml milk
07 -
115 g unsalted butter, soft
08 -
1 g salt
09 -
5 ml vanilla extract
10 -
190 g all-purpose flour
11 -
6 g baking powder
12 -
150 g granulated sugar
# Instructions:
01 -
Flip that oven to 175°C first. Lay parchment on the bottom after greasing up your 23 cm round pan.
02 -
Mix up your warm melted butter with the brown sugar. Pour it in the pan base, then drop in the strawberries and rhubarb over it, packing them down gently.
03 -
Stir together salt, baking powder, and flour in a medium-sized bowl. Leave it aside for now.
04 -
Grab a large bowl and beat together soft butter with the white sugar until it's all creamy and fluffy.
05 -
Beat one egg in and then the other, making sure everything’s mixed in nicely. Pour in vanilla and stir.
06 -
Swap between adding flour mix and milk to your batter, always starting and finishing with dry stuff. Stir just until blended—don’t overdo it.
07 -
Spoon all that thick batter right on top of your fruit, spread it gently. Bake for about 40 to 45 minutes, or till a stick poked through the middle comes out with no batter bits.
08 -
After baking, cool in the pan for 10 to 15 minutes. Carefully flip it onto a serving plate, pull off the parchment underneath, and chill a bit before slicing.
# Notes:
01 -
If you're using frozen rhubarb, let it thaw and drain so things won't get soggy.
02 -
Tastes great warm—try putting whipped cream or a scoop of vanilla ice cream on top.
03 -
Let it sit a few moments after taking out of the pan so the fruit topping gets firm.
04 -
A little lemon zest in your batter wakes up all the flavors.