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Rhubarb Upside Down Cake

Karlynn Johnston
  • 45 minutes
  • Serves 10

INGREDIENTS

1/2 cup

butter

3/4 cup

brown sugar

3/4 cup

white sugar

1

egg

1

egg yolk

1 tsp

vanilla

2 cups

white flour

1 tsp

baking soda

1/2 tsp

baking powder

1 cup

greek yogurt

2 cups

finely chopped rhubarb

1 tbsp

flour

Topping:

1/4 cup

melted butter or margarine

1 cup

packed brown sugar

2 cups

sliced fresh strawberries

2 cups

chopped fresh rhubarb