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Rhubarb Berry Upside-Down Cake

Total Time

Prep: 30 min. Bake: 35 min. + cooling

Makes

8 servings

I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
Rhubarb Berry Upside-Down Cake Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons butter
  • 1-3/4 cups chopped fresh rhubarb
  • 1/2 cup fresh blueberries
  • 2 tablespoons dried cranberries
  • 2 tablespoons brown sugar
  • CAKE:
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 1 tablespoon brown sugar
  • 2 large eggs
  • 1 tablespoon seedless strawberry jam
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1/4 cup orange juice

Directions

  1. Preheat oven to 350°. Place 2 tablespoons butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.
  2. Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
  3. In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 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.
  4. Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
  5. Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.

Nutrition Facts

1 serving: 344 calories, 13g fat (8g saturated fat), 78mg cholesterol, 343mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 5g protein.

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