Despite a rather gloomy Memorial Day here in my neck of the woods, we still found a way to celebrate. We took Zingy to see Papa and some more of his family. I meant to concoct a delicious strawberry rhubarb something or another to share with the fam, but nothing in life is guaranteed with a baby. So hours later after we returned home, the baking itch hit and I needed to make SOMETHING. I didn't want to have to run to the store, so this is what I found from The Farm Chicks.
When I went through the recipe, I decided that I didn't want to blend the strawberries. I am a fan of tasty strawberry chunks in my baked goods, so I just cut them up into about 1/2 inch pieces and folded them into the cake batter.
Strawberry Rhubarb Upside-Down Cake
1 1/2 cups light brown sugar (not packed)
3 cups fresh rhubarb, cut into 1/2" - 3/4" chunks
2 1/2 cups flour
2 cups granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup butter, melted
1/2 cup milk
2 eggs
2 heaping cups fresh strawberries, cut into 1/2" chunks
Add 3/4 cups of butter and brown sugar to a saucepan and cook over medium high heat until butter is melted and sugar has dissolved. Pour into a 13"x9" baking pan. Top with the rhubarb chunks and set aside while you prepare the cake batter.
Preheat oven to 350 degrees.
Add flour, sugar, salt, and baking soda to a mixing bowl and stir together. Add melted butter and milk and beat at medium speed, scraping bowl as needed, for one minute. Add eggs and beat on high for two minutes, scraping bowl as needed. Fold in the strawberry chunks. Pour batter atop the Rhubarb Topping in the baking pan. Bake for 45-50 minutes until the cake is set in the center, and a toothpick inserted comes out clean. Remove from oven and cool for five minutes. After five minutes, loosen cake from edges of the pan with a spatula and invert onto a cooling rack or platter.
