Strawberries and Rhubarb Upside-Down Cake

Strawberries and Rhubarb Upside-Down Cake
  • 8 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time

Ingredients

Add all
  • 2 1/2 cups
    (625 mL)

    strawberries, washed, hulled and sliced in two

  • 1 1/2 cups
    (375 mL)

    rhubarb, thinly sliced

  • 3 Tbsp.
    (45 mL)

    Irresistibles maple sugar

  • 3 Tbsp.
    (45 mL)

    Selection unsalted butter, at room temperature

  • 3 Tbsp.
    (45 mL)

    Irresistibles unsweetened applesauce

  • 3/4 cup
    (180 mL)

    Selection sugar

  • 1

    Irresistibles egg

  • 1 1/2 cups
    (375 mL)

    pastry flour

  • 2/3 cup
    (160 mL)

    2 % milk

  • 1 tsp.
    (5 mL)

    pure vanilla essence

Preparation

In a bowl, mix strawberries, rhubarb and maple sugar.

Let steep for 10 minutes.

Preheat oven to 350°F (180°C).

In another bowl, combine butter, applesauce and sugar.

Beat approximately 5 minutes to blanch sugar.

Add egg and mix well.

Alternately add flour and milk, until batter is smooth.

Beat in vanilla.

Place fruits with juices in bottom of ovenproof dish.

Pour batter over fruits.

Bake for approximately 1 hour or until a toothpick inserted in center comes out clean and the top is golden.

Cool a few minutes before serving with a scoop of frozen yogurt.

Source: Chef Caroline McCann