We got strawberries and rhubarb at the farmer’s market this week. A great combination for a spring dessert. Justin asked for a pie. But Rebecca insisted that we make a cake. She won 🙂 I did a quick search for a recipe yesterday morning and found one that looked good from Betty Crocker. It’s strawberry rhubarb upside down cake. I’ve never made any kind of upside down cake. But this looked good.
This turned out to be quite simple to make. And it tastes great!!! All four of us really enjoyed it. I modified the recipe since I don’t use boxed cake mixes. I made a modified version of my usual white cake (also a Betty Crocker recipe).
If you’re looking for a new way to use rhubarb and strawberries give this is a try! I know I’ll be making it again. Serve it with homemade vanilla ice cream, and it’s a perfect summer treat.
This post is linked to Fat Tuesday.
Strawberry Rhubarb Upside Down Cake
1/4 cup butter
1 cup packed organic brown cane sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
2 1/4 cups organic AP flour
1 2/3 cup organic cane sugar
2/3 cup palm shortening
3 1/2 tsp. baking powder
1 tsp. sea salt
1 tsp. organic vanilla
- Whipped cream or homemade vanilla ice cream, if desired
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