Rhubarb Berry Upside-Down Cake Recipe

Name: Rhubarb Berry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0. Place butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.
2
Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
3
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.
4
Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
5
Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter, 1-3/4 cups chopped fresh rhubarb, 1/2 cup fresh blueberries, 2 tablespoons dried cranberries, and more.

Yes, Rhubarb Berry Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Berry Upside-Down Cake

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