Rhubarb-Berry Upside-down Cake

By á-47

Ingredients

• 2 Tbsp. butter
• 1 3/4 cups chopped fresh rhubarb
• 1/2 cup fresh blueberries
• 2 Tbsp. dried cranberries
• 2 Tbsp. brown sugar
• CAKE
• 6 Tbsp. butter, softened
• 1 cup sugar
• 1 Tbsp. brown sugar
• 2 eggs
• 1 Tbsp. seedless strawberry jam
• 1 tea. vanilla
• 1 1/4 cups flour
• 1 1/2 tea. baking powder
• 1/2 tea. salt
• 1/2 cup 2% milk
• 1/4 cup orange juice

Preparation

Step 1

Preheat oven to 350 degrees. Place butter in a 9x11 baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.

Place rhubarb, blueberries and cranberries in a bowl; sprinkle with brown sugar and toss. Transfer to baking dish.

In a large bowl, beat butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder, and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly.

Bake 35-45 minutes or until top is golden brown and a toothpick inserted in cake portion comes out clean. Coll 10 minutes.

Loosen edges of cake from pan with a knife, invert onto a serving plate.