Strawberry-rhubarb upside down cake
1 20 CENTIMETER CAKE
2 stems rhubarb, thick ones, chopped (about 1 cup, may sub frozen)
1 cup frozen sliced strawberries
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup canola oil
1/2 cup sugar
1 egg, large
1 teaspoon almond extract
2/3 cup milk
1-1/2 cups all-purpose flour
1/2 teaspoon sea salt
2 teaspoons baking powder
1/4 cup unsalted butter, melted, plus more for greasing cake pan
1/2 cup light brown sugar, packed
Preheat oven to 350°F. Butter the sides of a 20 centimeter round cake pan.
Stir together in a small bowl the rhubarb, strawberries, sugar and cornstarch. Set aside.
Whisk the oil, sugar, egg, almond extract, and milk in a mixing bowl until smooth and combined.
Stir to combine the flour, salt, and baking powder in a measuring cup or bowl.
Add dry ingredients to wet and stir with whisk just until combined and no lumps remain.
Pour melted butter into cake pan and evenly sprinkle brown sugar over top. Spoon the fruit and its juices over that. And finally spoon the cake batter over the fruit and smooth to cover.
Bake on middle rack of the preheated oven 30 minutes until cake is lightly golden on top and a toothpick inserted in the center comes out clean.
Loosen sides of cake away from the baking dish using a butter knife or offset spatula and cool about ten minutes.
Once cake has cooled slightly, invert onto a platter and serve warm or at room temp.
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