This strawberry rhubarb upside-down cake is a unique twist on the classic cake. To make this cake, you will need flour, sugar, baking powder, salt, butter, eggs, milk, vanilla extract, fresh strawberries, and fresh rhubarb. Preheat your oven to 350°F and grease a 9-inch cake pan. In a large bowl, mix together the flour, sugar, baking powder, and salt. In a separate bowl, beat the butter until creamy, then add the eggs one at a time, mixing well after each addition. Add the milk and vanilla extract and mix until well combined. In a separate bowl, mix together the chopped strawberries and rhubarb. Pour the fruit mixture into the prepared cake pan, then pour the batter on top. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes before flipping it over onto a serving platter. Serve warm or at room temperature.
