Strawberry Rhubarb Upside Down CakeAnanás e Hortelã
50 grams butter
1/2 cup light brown sugar
1 cup strawberries (halved)
1 cup rhubarb (cut in pieces)
1 cup sugar
1 lemon (zest)
75 grams butter (melted and cooled)
3/4 cup buttermilk
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
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1Grease a round pan and set aside. Preheat the oven to 360°F.
2In a small saucepan, combine 50 grams of butter and brown sugar. Bring to a boil and simmer for a few minutes until it forms a light caramel. Place the caramel in the bottom of the round pan and spread evenly.
3Distribute the strawberries and the rhubarb on top of the caramel in a concentric layer without leaving empty spaces.
4In a bowl, beat the eggs, 1 cup of sugar, and lemon zest until fluffy (for about 3 minutes) with an electric mixer. Add 75 grams of melted butter and buttermilk and stir well. Finally, add the flour, baking powder, and baking soda. Mix until smooth.
5Pour over top of the fruit layer and bake until cooked.
6Allow the cake to cool for about 10 minutes before turning it upside down onto a serving plate.
7Serve plain or with a scoop of vanilla ice cream.
8To prepare the buttermilk, add a tablespoon of lemon juice to 3/4 cup of milk and let sit for about 15 minutes before using.