Ingredients
2 tablespoons butter1-3/4 cups chopped fresh rhubarb1/2 cup fresh blueberries2 tablespoons dried cranberries2 tablespoons brown sugarCAKE:6 tablespoons butter, softened1 cup sugar1 tablespoon brown sugar2 large eggs1 tablespoon seedless strawberry jam1 teaspoon vanilla extract1-1/4 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup 2% milk1/4 cup orange juice
Preparation
Preheat oven to 350°. Place 2 tablespoons butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.
Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
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.
Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.
