Strawberry Rhubarb Cake Help

Hi all -

I have been invited to dinner this Saturday, and my hostess is making some kind of meat stew with red wine. I am in charge of dessert, and thought that a fresh and tart strawberry rhubarb cake would go well with the richness of the entree. Plus - this is THE season.

And selfishly speaking - I could literally live off strawberries. Some days I actually think I do.

I have my organic-and-nonfat-yet-tasty batter recipe down, but here's my question: should I make this an upside-down cake? Toss the bits of fresh fruit in the batter? Arrange it on top? I would really like the bits of fruit to be bright red and visible. What is the best way of doing this? I am famous for my well-wrought pie, but I am under exams and really have zero zero time to make the crust et cetera (I religiously make everything from scratch).

Thank you!!!

Lately I've been making fruit crisps. Right now I'm finishing off one made with 2 cups of rhubarb mixed with 1 cup of raw cranberries, with 3/4 cups of sugar mixed in, in a 9x9 Pyrex dish. Top this with the crisp mix of your choice (I'm using a brown sugar/butter/flour/oatmeal mix) and bake. Serve warm with ice cream. Way better than cake or pie and much easier to make. I like something a little tarter than strawberries with my rhubarb.

mmm... I like the cranberries idea because I love tartness! I am not a fruit crisp person, though - I am a compulsive baker, but I never use butter because... I just don't really like it... :-/ thanks for reminding me to keep it sharp, though!