I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin
Ingredients
2 tablespoons butter
1-3/4 cups chopped fresh rhubarb
1/2 cup fresh blueberries
2 tablespoons dried cranberries
2 tablespoons brown sugar
cake:
6 tablespoons butter, softened
1 cup sugar
1 tablespoon brown sugar
2 large eggs
1 tablespoon seedless strawberry jam
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup orange juice
Directions
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