Strawbery Rhubarb Upside Down Cake

Sweet strawberries paired with tart rhubarb are a classic relationship in the culinary world, and make a perfect strawberry rhubarb upside down cake.

• Rhubarb • Strawberries • Lemon juice • All purpose flour • Baking powder • Salt • Granulated sugar • Extra virgin olive oil • Greek yogurt • Milk • Vanilla extract • Eggs • Butter • Brown Sugar

In one bowl combine chopped fruit and lemon juice. In a second bowl combine flour, baking powder and salt.

Heat a 9-inch cast iron skillet and melt butter. When butter is bubbling and just starts to brown, stir in brown sugar.

Cook until sugar has dissolved into the butter and starts to melt, then spread evenly in the bottom of the pan.

In a large bowl, whisk together sugar and olive oil until sugar has dissolved.

Stir in yogurt, milk and vanilla into sugar mixture until combined then add eggs.

In batches, mix flour mixture into yogurt mixture and stir until combined.

Pour cake batter evenly over the fruit in your cast iron pan. Place cake in the oven and bake at 350ºF for about 30 minutes.

Allow cake to cool for 10 minutes in the pan. Run a knife blade along the sides of the cake to insure a clean removal.

Carefully invert cake onto serving platter. Remove skillet and allow cake to cool to room temperature.

Click on the link below for full recipe details.

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