Delicious and moist Rhubarb Pineapple Upside Down Cake

This Rhubarb Pineapple Upside Down Cake is a perfect combination of tangy rhubarb and sweet pineapple, all baked into a moist and fluffy cake. It's a crowd-pleaser that is sure to impress at any gathering or special occasion.

Ingredients

• 1 cup of chopped rhubarb
• 1 can of pineapple slices
• 1/2 cup of unsalted butter
• 1 cup of brown sugar
• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of granulated sugar
• 1/2 cup of unsweetened applesauce
• 2 eggs
• 1 teaspoon of vanilla extract

Directions

1. Preheat the oven to 350°F and grease a 9-inch round cake pan.
2. In a saucepan, melt the butter and brown sugar over low heat until the sugar is dissolved. Pour this mixture into the cake pan, spreading it evenly.
3. Arrange the pineapple slices on top of the sugar mixture, then sprinkle the chopped rhubarb over the pineapple.
4. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the granulated sugar, applesauce, eggs, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Pour the batter over the pineapple and rhubarb in the cake pan.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate.
7. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

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