Rhubarb Upside Down Cake with fresh strawberries
A cooked in cast iron rhubarb upside down cake.Adding the strawberries after the cake has cooked keeps the delicate berries fresh and adds a beautiful decorative touch to this classic(ish) upside down cake.
Ingredients
for the toppings
- 4 cups chopped rhubarb
- 3/4 cup sugar
- 4 TBSP butter
- 1 tsp vanilla
- 1 tsp lemon juice
- 1 pint fresh strawberries
for the cake
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/2 cup milk 1/4 cup yogurt, 1/4 cup milk
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups All Purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 TBSP cornstarch
Instructions
- Pre-heat oven to 350F
- 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 with strawberries
- serve with whipped cream