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Strawberry Rhubarb Upside Down Cake

Strawberry Rhubarb Upside Down Cake
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Hand Mixers

  • 3/4 cup butter, divided
  • 1 cup light brown sugar, divided
  • 1/2 cup sugar, divided
  • 3/4 pound rhubarb, sliced 1/4-inch thick
  • 1 cup hulled and halved strawberries 
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract

Directions

  1. Heat oven to 325°F. Spray an 8-inch square baking pan with nonstick cooking spray.
  2. Melt 1/4 cup butter in oven, about 5 minutes. Sprinkle 1/2 cup brown sugar and 1/4 cup sugar over butter. Stir until well blended. Bake an additional 5 minutes or until bubbly.
  3. Add strawberries uncut side down and rhubarb to pan.
  4. In a large bowl, add flour, baking powder and salt. Stir until blended.
  5. Using a hand mixer on medium speed, beat in remaining 1/2 cup butter, 1/2 cup brown sugar and 1/4 cup sugar, eggs, milk, lemon juice and zest and vanilla extract until blended, about 2 minutes.
  6. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Invert onto serving plate. 
Serves: 12
 

 

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