I do not have a 13x9 serving platter, so I covered a cutting board with some foil and used that to turn the cake out, and then put it on top of a half sheet pan.
We all loved this one, I'd definitely make it again. Huge thanks to Karlynn at The Kitchen Magpie for this fantastic recipe!
* Exported from MasterCook *
Rhubarb Upside Down Cake
1/4 cup melted butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1/2 cup butter
3/4 cup brown sugar
3/4 white sugar
1 egg yolk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 tsp baking powder
1 cup greek yogurt -- used lemon chobani (5.3oz) and sour cream to fill the measuring cup
2 cups finely chopped rhubarb tossed and coated with a tablespoon of flour -- used 1 cup
Heat oven to 350 degrees. Grease the sides of a 13x9 pan, and then pour the melted butter into the bottom. Sprinkle the brown sugar evenly over the bottom of the pan. Top with sliced strawberries and then rhubarb, pressing them down slightly.
Cream together butter and sugars. Add eggs and vanilla. Combine until light and fluffy.
Whisk together the flour, baking soda and baking powder. Add alternately with the greek yogurt/sour cream to the butter mixture. Use a spatula to spread the mixture gently in the pan.
Bake for 40 to 45 mins, it should be golden brown and an inserted toothpick should come out clean.
Linked to the Weekend Potluck # 174 @The Country Cook!