Rhubarb Berry Upside-Down Cake

• 2 tablespoons butter
• 1-3/4 cups chopped fresh rhubarb
• 1/2 cup fresh blueberries
• 2 tablespoons dried cranberries
• 2 tablespoons brown sugar
• 6 tablespoons butter, softened
• 1 cup sugar
• 1 tablespoon brown sugar
• 2 large eggs
• 1 tablespoon seedless strawberry jam
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1/4 cup orange juice

1. Preheat oven to 350u0b0. Place butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly.
2. Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish.
3. In a large bowl, beat butter and sugars until blended. Add eggs, one 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.
4. Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes.
5. Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.

butter, fresh rhubarb, fresh blueberries, cranberries, brown sugar, butter, sugar, brown sugar, eggs, strawberry jam, vanilla, flour, baking powder, salt, milk, orange juice

Taken from www.tasteofhome.com/recipes/rhubarb-berry-upside-down-cake/ (may not work)