A delightful twist on the classic upside-down cake, featuring the tangy sweetness of rhubarb and strawberries.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Melt the butter in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the brown sugar to the melted butter and stir until dissolved.
Stir continuously to avoid burning the sugar.
Spread the rhubarb and strawberries evenly over the butter-sugar mixture.
Ensure an even layer for a uniform topping.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
Room temperature butter creams more easily.
Add the eggs one at a time, beating well after each addition.
Ensure each egg is fully mixed before adding the next.
Sift together the flour, baking powder, and salt in a separate bowl.
Sifting helps to aerate the flour for a lighter cake.
Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Pour the batter over the fruit in the skillet, spreading it evenly.
Use a spatula to smooth the batter evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 40 minutes to avoid overbaking.
Let the cake cool for 10 minutes, then invert onto a serving plate.
Run a knife around the edge of the skillet to loosen the cake before inverting.
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnish with fresh mint leaves for a touch of elegance.
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