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Rhubarb Berry Upside-Down Cake

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
  • Total Time
    Prep: 30 min. Bake: 35 min. + cooling
  • Makes
    8 servings


  • 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


  • 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.
  • Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
  • 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.
  • Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
  • 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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