In a nine inch cast iron pan combine 4 TBSP butter, sugar, rhubarb and lemon. Cook over medium heat until rhubarb is soft and a little bit golden- about 6-8 minutes.
Turn off heat and allow to cool slightly using this time to combine the milk (and yogurt, if using) with the vanilla extract.
Cream together sugar and butter in an electric mixer until well combined and light and fluffy.
Sift together remaining dry ingredients.
Add eggs one at a time to butter sugar mixture incorporating each egg before continuing. Add one third of the flour mixture followed by half of the milk , alternating and ending with the flour. Mix until just combined.
Spread the batter over the fruit in the pan. Don’t worry if it’s not perfectly even or doesn’t reach all the edges. Bake until the cake for about 40-50 minutes, until golden brown and cooked through.
Allow cake to rest in pan for about ten minutes before inverting onto a large plate. Don’t worry if some of the rhubarb sticks to the pan simply scrape out and redistribute on the top of the cake.
While cake continues to cool, slice the fresh strawberries as desired and toss with a little corn syrup or sugar for gloss. decorate
Rhubarb Upside Down Cake with fresh strawberries https://www.recipefiction.com/2017/06/rhubarb-upside-down-cake-with-fresh-strawberries.html