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Strawbery Rhubarb Upside
Down Cake
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Sweet strawberries paired with tart rhubarb are a classic relationship in the culinary world, and make a perfect strawberry rhubarb upside down cake.
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• 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
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In one bowl combine chopped fruit and lemon juice. In a second bowl combine flour, baking powder and salt.
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Heat a 9-inch cast iron skillet and melt butter. When butter is bubbling and just starts to brown, stir in brown sugar.
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Cook until sugar has dissolved into the butter and starts to melt, then spread evenly in the bottom of the pan.
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In a large bowl, whisk together sugar and olive oil until sugar has dissolved.
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Stir in yogurt, milk and vanilla into sugar mixture until combined then add eggs.
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In batches, mix flour mixture into yogurt mixture and stir until combined.
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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.
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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.
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Carefully invert cake onto serving platter. Remove skillet and allow cake to cool to room temperature.
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