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Strawberry Rhubarb Upside-Down Cake

Food Network Kitchen
  • 180 minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

Rhubarb

1 1/2 cups

Strawberries

2

Eggs, large

2 tbsp

Strawberry jam

1 3/4 cups

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Baking soda

1 tbsp

Cornstarch

1

Kosher salt

1/2 tsp

Salt, fine

1 1/2 cups

Sugar

1 tsp

Vanilla extract, pure

1 tbsp

Butter, unsalted

1 stick

Butter, unsalted

3/4 cup

Milk

1/4 cup

Sour cream