• 9-inch round cake pan
• Mixing bowls
• Spatula
• Electric mixer (optional)
• Parchment paper
• Knife for chopping fruit

Ingredients

• 1/4 cup unsalted butter (melted, for the fruit layer)
• 1/2 cup brown sugar (for the caramelized fruit topping)
• 1 cup rhubarb (chopped into 1-inch pieces)
• 1 cup strawberries (hulled and halved)
• 1/2 cup unsalted butter (softened, for the batter)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 cup milk (whole milk or buttermilk)

Instructions

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Prepare the Fruit Layer:
   In the prepared cake pan, pour melted butter and sprinkle brown sugar evenly. Arrange the rhubarb and strawberries on top, pressing lightly.
3. Make the Batter:
   In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla extract.
4. Add Dry Ingredients:
   Whisk together flour and baking powder, then gradually add to the butter mixture, alternating with milk. Mix until smooth.
5. Pour and Bake:
   Pour the batter over the fruit, spreading it evenly. Bake for 45–50 minutes, or until a toothpick comes out clean from the center.
6. Rest and Flip:
   Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Remove parchment paper and allow it to cool further.
7. Serve:
   Slice and serve warm, ideally with whipped cream or vanilla ice cream.

Nutrition (Per Serving)

• Calories: 290 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Carbohydrates: 40 g
• Sugar: 27 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 60 mg
• Sodium: 120 mg

Notes

• For a dairy-free version, substitute the butter and milk with non-dairy alternatives like coconut oil and almond milk.
• If you like a firmer fruit layer, cook the rhubarb and strawberries in a pan with sugar for 5–10 minutes before layering in the cake pan.
• Leftovers can be stored covered at room temperature for up to 2 days.