This delicious cake is a twist on the classic pineapple upside-down cake. The sweet and tangy combination of strawberries and rhubarb is the perfect topping for a moist and fluffy vanilla cake. To make the cake, cream together butter and sugar, then add eggs and vanilla. In a separate bowl, mix together flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with milk. Pour the batter over the strawberry rhubarb topping and bake until golden brown. Once cooled, flip the cake over to reveal the beautiful topping. Serve with whipped cream or vanilla ice cream for a delightful dessert.
