Effortless Strawberry Rhubarb Upside (Print Version)
# Ingredients:
→ Fruit Layer
01 -
60 ml melted unsalted butter
02 -
110 g brown sugar
03 -
225 g sliced strawberries
04 -
225 g chopped rhubarb
→ Cake Batter
05 -
120 ml milk
06 -
5 ml vanilla extract
07 -
2 large eggs
08 -
150 g white sugar
09 -
115 g soft butter
10 -
1 g salt
11 -
6 g baking powder
12 -
190 g plain flour
# Instructions:
01 -
Once your cake's out, let it hang out in the pan for about 10 to 15 minutes. Flip it over onto your plate, peel off the paper, and give it a little time to settle before cutting.
02 -
Spoon the batter over the fruit mix and spread it out. Pop it in the oven and let it cook for about 40 to 45 minutes. If a toothpick poked in the center comes out clean, you're set.
03 -
Pour in a bit of the flour mix, then some milk, and keep switching until everything's just mixed. Don't overdo it—stop once it comes together.
04 -
Drop in the eggs one at a time, mixing after each, and then stir in the vanilla.
05 -
Beat the soft butter and white sugar together in a big bowl so it's fluffy and light.
06 -
Grab a medium bowl, toss in the flour, baking powder, and salt. Whisk to mix it up, then leave it for now.
07 -
Combine melted butter and brown sugar in a little bowl, then spread it all over the bottom of your prepared pan. Layer the rhubarb and strawberries on top.
08 -
Heat your oven to 175°C. Butter a 23 cm round tin and cover the bottom with baking paper.
# Notes:
01 -
If using rhubarb from the freezer, make sure it's thawed out and patted dry so your cake isn't soggy.
02 -
It's awesome when served warm with a scoop of vanilla ice cream or a big dollop of whipped cream.
03 -
Let it sit for a short bit after flipping out of the pan, so the fruity part firms up nicely.
04 -
Mix in a tad of lemon zest to the batter if you want it to taste a little brighter.