Rhubarb Apple Upside Down Cake

Just a little golden upside down cake for dessert (or breakfast 😏) topped with rhubarb and apple. It's flippin' good!

Ingredients:

1/2 lb rhubarb, cut in 4" sticks

1 medium apple, sliced

1 1/4 cups butter

1 1/2 cups sugar, divided

1/2 cup brown sugar, divided

2 cups flour

1 1/4 tsps baking powder

1/2 tsp salt

1 tsp orange zest

1 tsp vanilla

4 eggs

1/3 cup yogurt, plain or fruit flavoured

Preheat oven to 325°F and line an 8 X 8" baking pan with parchment paper and give the parchment a spray of cooking oil.

Toss the rhubarb and apple slices with 1/2 cup sugar and 1/4 cup brown sugar and lay the fruit in the pan in a checkerboard pattern. Sprinkle with the remaining sugar from tossing.

Whisk together the flour, baking powder and salt. In a separate bowl beat the butter and remain sugars (1 cup white, 1/4 cup brown) together. Then add the zest, vanilla, eggs and yogurt. Add the dry ingredients to the wet in 3 additions and spoon the batter over the rhubarb and apples.

Bake in a 325°F oven for 1 hour and 15 minutes. Cool 15 minutes (no longer or it may stick), then place a plate or platter over the cake pan and flip it over so the cake sits on the plate. Peel off the parchment.

Makes 8 servings

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