Rhubarb Berry Upside-Down Cake
Total TimePrep: 30 min. Bake: 35 min. + cooling
This cake is delicious (the batter is thick and does NOT run through the fruit). I served it to a group of men who raved about it. One young man has asked me for the recipe. I will make it again.
Not my favorite. Cake batter ran through the topping. When I inverted it, the fruit wasn’t visible. I think the batter was too thin. I used frozen raspberries in place of dried cranberries. Don’t think I will make this again.
I made this for a BBQ and everyone loved it. I made the recipe exactly as written and wouldn't change anything. It was nice to have a light, refreshing dessert.
I can't believe I'm the first to review this cake! I did make one change, simply because I didn't have any blueberries. I substituted sliced strawberries for the blueberries, and because I used the strawberries on top, I omitted the strawberry jam. The bottom is a super moist white cake, and the sweetness of the fruit on top is delicious. After serving it as a cake the first time, I used the leftovers to make mini trifles in sundae glasses the following day with whipped cream. Delicious!