Sweet and Tangy Strawberry Rhubarb Upside Down Cake | Summer Dessert - cookrisp
A delicious summer dessert combining sweet strawberries and tart rhubarb on a moist cake base, then flipped to create a beautiful fruit-topped treat.
Ingredients
- 60g butter, melted
- 200g brown sugar, packed
- 300g fresh strawberries, sliced
- 300g fresh rhubarb, chopped into medium pieces
- 115g butter, softened
- 200g white sugar
- 150g brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 250g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 230g sour cream
- 300g fresh rhubarb, finely chopped
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