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Strawberry and rhubarb Upside Down Cake




Source of Recipe


Party Cakes, Betty Crocker, April 2006


Recipe Introduction


Yum


List of Ingredients






1/4 c butter
1 c packed brown sugar
2 c sliced fresh strawberries
2 c chopped fresh rhubarb
1 box Betty Crocker® SuperMoist® French Vanilla cake mix
1-1/4 c water
1/3 c vegetable oil
3 eggs


Recipe



Preheat to 350.
for dark or non stick pans, preheat to 325.

Place butter in a 9x13 pan.
Place in oven to melt butter.
When butter has melted, sprinkle evenly with brown sugar.
Place sliced strawberries and chopped rhubarb on brown sugar layer and lightly press fruit into the sugar.

Combine cake mix, water, oil and eggs in a large bowl.
Beat at low speed for 30 seconds. Scrape bowl, then beat at medium speed for 2 minutes, scraping bowl occasionally.
Pour the batter over the fruit layer.

Bake 45 to 50 minutes or until a toothpick tests clean.
Run knife around the side of the pan to loosen and then invert onto a heatproof serving plate.
Let cake rest about 1 minute so the sugary stuff can run over the cake.
Cool for 30 minutes.
May be served warm or cool.
Loosely cover leftovers and leave at room temperature.
Makes 12 servings.