July 16th, 2013

STRAWBERRY RHUBARB UPSIDE DOWN CAKE
If you're growing rhubarb, you might want to try this dessert which I shared in my May newsletter.
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For this recipe I took my mom's basic peach upside down cake and put a new twist on it. Tried it out on friends last weekend and it was a big hit… especially with Gerhardt, who gobbled up the leftovers in record time!
Ingredients
For filling:
2 cups rhubarb
2 cups strawberries
2 Tbsp cornstarch (may need to add more if your berries are frozen)
1/2  cup sugar (if this isn't sweet enough for you, feel free to add more)
For cake:
1 1/4 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/4 cup butter
1/2 cup milk
1 egg
1 tsp vanilla
Directions:
In a large pan, mix strawberries, rhubarb, and cornstarch. Cook over medium heat until the mixture thickens then pour into a lightly greased 9 inch pie pan. Mix cake batter and spoon over berry-rhubarb mixture. Bake at 350 for 25-30 minutes until cake topping is done. Serve warm with whipped cream.

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