HOME & GARDEN: Cast Iron Cookery – Strawberry-Rhubarb Upside-Down Cake

Published 1:30 am Tuesday, March 27, 2018

Ingredients

1 1/4 cup butter (equals 2.5 sticks of butter)

1lb strawberries (cleaned, stemmed)

1lb rhubarb (sliced into chunky cubes)

1 1/2 cups sugar

1/2 cup brown sugar

2 cups flour

1 1/4 teaspoons baking powder

1/2 heaped teaspoon kosher salt

1 lemon (zested, and juiced)

1 teaspoon vanilla extract

4 large eggs

1/3 cup sour cream

2 teaspoons cornstarch

Directions

Preheat oven to 325 F degrees. Sift flour, baking powder and salt together in bowl, set aside.

On low heat in a cast iron frying pan (10” – 12” works fine), simmer brown sugar and 1/4 cup of butter for 2 minutes while whisking to incorporate; remove from heat.

Cut rhubarb into chunks and clean strawberries, leaving small ones whole and large ones sliced in half. Toss fruit with cornstarch and 1/2 cup of sugar, set aside.

Whip 2 sticks of room temperature butter until fluffy, about 2 minutes. Add one cup of sugar and zest of one lemon. Cream until smooth, about 4 minutes.

Add vanilla extract, then add eggs, one at a time, mix well. Add sour cream and lemon juice, mix well. On low speed, add all of flour mixture 1/4 cup at a time.

Add fruit mixture to the warm frying pan, coating fruit with brown sugar and butter mixture. Pour batter on top of it, and smooth it out.

Place frying pan in oven at 325 degrees F. Bake for approximately one hour or until a toothpick comes out clean. Remove from oven, cool for at least 15 minutes, and flip over onto large serving plate.