Sunday Brunch: Rhubarb Strawberry Upside Down Cake
Strawberry Rhubarb Upside Down Cake
3/4 lb. rhubarb, trimmed and cut into 1 1/2" pieces on an angle
1 1/2 cups sugar
4 tbsp. unsalted butter, plus 6 tbsp. cut into 1/2" cubes and chilled
1 tbsp. fresh lemon juice
2 tsp. vanilla extract
1/2 tsp. kosher salt
2 1/2 cups flour
2 tsp. baking powder
1/2 cup vegetable shortening
2/3 cup milk
1 ½ cups of strawberries halved
1.In a food processor place the flour,4 tbsp. of butter, ½ cup of the sugar and the shortening salt, baking powder and pulse until a coffee grain mixture.
2. Place the mixture in a bowl and add the eggs and milk and mix and set aside.
3. In a NON-Stick 9” skillet, add the rhubarb, the other cup of the sugar. Lemon juice and vanilla and lightly sauté until the juices come out of the rhubarb. About 4-5 min. Add the berries Quickly add spoonsful of the cake mix on top and don’t spread it out, Don’t worry about the juices they will absorb into the cake. Bake in a preheated 375 oven for 30 min, remove and Carefully place a plate over the pan and flip it over. Watch out for any hot juices. Let sit at room temp for 1 hour and serve if you want with ice cream.