STRAWBERRY RHUBARB UPSIDE DOWN CAKE Serves 8
INGREDIENTS ¼ cup unsalted butter, melted 1½ cups sugar, divided 1 cup quartered strawberries 1 cup chopped fresh rhubarb 2 cups all-purpose flour 2 tsp baking powder 2 tsp baking soda 2 large eggs 1 cup milk ½ cup grapeseed oil or olive oil 1 tsp vanilla extract
INSTRUCTIONS Preheat oven to 350 degrees. Pour the melted butter into a 9x13-inch glass baking dish. Sprinkle with ½ cup sugar. Add the strawberries and rhubarb, sprinkling them all over the pan to evenly distribute them.
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In a large mixing bowl, sift together the flour, sugar, baking powder and baking soda. Add the eggs, milk, oil and vanilla. Stir vigorously to combine, about 2 minutes (until smooth). Pour the batter into the pan, evenly distributing it over the fruit. Bake for 40-50 minutes, until a cake tester inserted in the center of the cake comes out cleanly. Enjoy hot from the oven or cool, if desired. Cut into squares to serve.
SARAH WALKER CARON is the editor of Bangor Metro magazine. Her newest cookbook, “One-Pot Pastas” was released by Rockridge Press on Jan. 15. She’s also the author of “The Super Easy 5-Ingredient Cookbook” and the popular food blog, Sarah’s Cucina Bella (www.sarahscucinabella.com).
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