Active Ashley's Kitchen

Upside down cakes are so much fun to make.  This cake combines the sweetness of strawberries with the tartness from rhubarb to make a truly delectable cake. If you really want to make this cake look great you can arrange the strawberries and rhubarb in a pattern.

Recipe adapted from Food Network

Ingredients:

Topping-

1 ½ cups sliced rhubarb

2 cups strawberries halved

½ cup sugar

1 tablespoon cornstarch

2 tablespoons strawberry jam

1 tablespoon unsalted butter

Cake-

1 ¾ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup milk

¼ cup nonfat plain Greek yogurt

½ cup unsweetened applesauce

¾ cup sugar

2 large eggs

1 teaspoon vanilla extract

Directions:

Topping-

1. Preheat the oven to 350 degrees. Butter the sides and bottom of a 9 inch springboard pan.
2. Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. 
3. Cook until the mixture is amber colored in 6-8 minutes swirling occasionally.
4. Remove the saucepan from heat.
5. Carefully whisk in the butter.
6. Pour the caramel into the prepared cake pan and tilt the pan to coat the entire bottom.
7. Toss the rhubarb and strawberries in a medium bowl with cornstarch, strawberry jam, and a pinch of salt.
8. Spread out the strawberries and rhubarb over the caramel in a single layer.

Cake-

1. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
2. Whisk together the milk and yogurt in another bowl.
3. Beat the sugar and applesauce on medium high speed until light and fluffy in about 4 minutes.
4. Add the eggs 1 at a time beating after each addition and scraping down the sides as needed. 
5. Beat in the vanilla.
6. Reduce the speed to low and gradually add in the flour mixture and milk in 3 batches alternating the flour and milk.
7. Pour the batter over the rhubarb and strawberries and spread evenly.
8. Bake until the cake is golden brown, and a toothpick inserted in the center comes out clean 50-55 minutes.
9. Let the cake cool on a wire rack for at least an hour.
10. Run a knife along the edges to separate the cake from the sides.  Release the springboard.
11. Invert a serving platter over the cake and gently flip.  Carefully remove the pan.
12. Cut into slices and serve.