Strawberry Rhubarb Upside-Down Cake

I can’t claim this recipe as my own as I adapted a Canadian Living recipe with some of my own additions like adding the strawberries, the lemon yogurt and the cream cheese drizzle.  This coffee cake is beyond delicious.  Once you make it, it will become one of your go to recipes when Rhubarb is in season.  Don’t let the long list of ingredients put you off, it is a very simple easy cake to make and the cream cheese drizzle is totally optional.    If you happen to be a guest at the B&B when I’m making it, you just might get a slice or two delivered out to the Bed and Breakfast as a treat.

3 tbsp. melted butter

2/3 cup granulated sugar

1 lb. Rhubarb, diced in ½ inch pieces

(about 2 ½ cups)

1 cup sliced fresh strawberries

1 ½ tsp. orange zest

Cake:

½ cup soft butter

¾ cup granulated sugar

2 eggs

1 tsp vanilla

1 ½ cups all purpose flour

1 ½ tsp. baking powder

1 tsp. baking soda

1 tsp orange zest

¼ tsp salt

1 cup lemon yogurt

Cream Cheese Glaze: (Optional…but seriously delish)

2 oz of cream cheese (approx. ¼ of a 250gm block) softened

¼ cup soft butter

½ tsp. vanilla

1 cup icing sugar

Preheat oven to 350° F. (180°C)

Grease or spray  a 9 inch spring form pan with cooking spray.  Pour in butter and sprinkle with sugar. Arrange strawberries around the edge in a circular row.  Add Rhubarb pieces, this doesn’t need to be perfect.  Chop any remaining rhubarb coarsely and sprinkle on top of layered fruit.  Sprinkle with orange rind/zest.  Set aside while you make the cake batter.

In a large bowl cream butter with sugar until fluffy.  Beat in eggs one at a time.  Beat in vanilla.  In a separate bowl or large measuring cup whisk together the flour, b.powder, b. Soda, salt and orange zest.  Stir half into the butter mixture, and then stir in yogurt, then add remaining flour mixture.  Spread this mixture over the rhubarb in the spring -form pan.  Wrap the bottom of the  spring form pan with foil and set cake pan on a cookie sheet.  Bake in centre of preheated oven for about 1 hour, or until top springs back when lightly touched.  Let cool in pan on rack for 15 minutes.  Invert onto cake plate.  Drizzle with cream cheese glaze and serve warm.

Optional Cream Cheese Glaze:

Combine butter and cream cheese and vanilla until smooth.  Add sugar a little at a time until mixture is smooth and the right consistency…you might have to add a couple of drops of milk.   Put in a sandwich bag, snip off the corner and drizzle on warm cake.

#Baking #Rhubarb #BnB #Recipes #CountryBampB #accomodations