1
Preheat oven to 350°. Place 2 tablespoons butter in an 11×7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.
2
Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
3
In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly.
4
Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
5
Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.
Nutrition Facts
1 serving: 344 calories, 13g fat (8g saturated fat), 78mg cholesterol, 343mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 5g protein.
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