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Strawberry-Rhubarb Upside-Down Cake with Yogurt
Ingredients
  • 1 ½ cups sliced rhubarb (thawed and drained if frozen)
  • 1 ½ cups sliced strawberries
  • 2 tablespoons lemon juice
  • 1 cup packed light brown sugar, divided
  • 4 tablespoons (½ stick) unsalted butter, softened, divided
  • 1 cup whole-wheat pastry or white whole-wheat flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup canola oil
  • 2 large eggs
  • ½ cup whole-milk plain yogurt
  • 1 teaspoon vanilla extract
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