Strawberry Rhubarb Upside Down Cake | The Leaf

Ingredients

• 2 cups sliced rhubarb (fresh or frozen)
• 1 cup sliced strawberries
• ¾ cup water
• 3 Tbsp lemon juice
• 3 Tbsp lite butter, melted
• ¼ Tbsp coconut sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 eggs
• 1/3 cup nonfat plain Greek yogurt
• ¼ cup unsweetened almond milk
• 1 ½ cups whole wheat pastry flour
• 1 tsp baking powder