Strawberry Rhubarb Upside Down Cake

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 round 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