Rhubarb Berry Upside-Down Cake
Total TimePrep: 30 min. Bake: 35 min. + cooling
- 2 tablespoons butter
- 1-3/4 cups chopped fresh rhubarb
- 1/2 cup fresh blueberries
- 2 tablespoons dried cranberries
- 2 tablespoons brown sugar
- 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 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 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 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.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts1 serving: 344 calories, 13g fat (8g saturated fat), 78mg cholesterol, 343mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 5g protein.
Jun 22, 2019
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.
Jun 18, 2019
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.
Jul 5, 2018
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.
May 8, 2017
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!