Blueberry Rhubarb Upside Down Cake: A dense blueberry sour cream cake, baked with brown sugar and fresh rhubarb, served with tart rhubarb compote, blueberry caramel sauce, and vanilla bean whipped cream. Served warm.
Heating Instructions: Microwave for 20-30 seconds, or until warm. Top with whipped cream and serve with ice cream! (Ice Cream not included)