This unique cake is a twist on the classic pineapple upside-down cake. Preheat your oven to 350°F. In a mixing bowl, cream together 1/2 cup of softened butter and 1 cup of sugar until light and fluffy. Add in 2 eggs, one at a time, and mix well. In a separate bowl, whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk. In a separate pan, melt 1/4 cup of butter and 1/2 cup of brown sugar over medium heat. Add in 1 cup of chopped rhubarb and 1 cup of sliced strawberries and cook for 5-7 minutes, or until the fruit is soft. Pour the fruit mixture into the bottom of a greased 9-inch cake pan. Pour the cake batter on top of the fruit mixture and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before serving. This cake is perfect for a special occasion or a unique dessert option.
