Strawberry Rhubarb Upside-Down Cake

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Nutrition per serving    (USDA % daily values)
CAL
292
FAT
39%
CHOL
38%
SOD
25%
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Ingredients for 9 servings

280 grams strawberries hulled and sliced in half

230 grams rhubarb trimmed and cut into 1/4-inch pieces

1/2 cup raw sugar

2 teaspoons potato starch

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons unsalted butter at room temperature

3/4 cup raw sugar

2 large eggs at room temperature

1/2 cup plain yogurt

1 teaspoon vanilla extract

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