Email to Filus1217      

KF: Strawberry-Rhubarb Upside-Down Cake (12)

Source of Recipe

.
KF: Strawberry-Rhubarb Upside-Down Cake (12)

Bettycrocker.com
70 reviews rate this recipe 4 of 5 stars.
Prep Time 25 min - Total Time 1 hr 50 min
Servings 12

Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.

Ingredients:
1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker™ SuperMoist™ yellow or French vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
Whipped cream, if desired

Directions:
• 1 Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.

• 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.

• 3 Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.

Expert Tips:
If fresh rhubarb is out of season, use frozen rhubarb. Just thaw and drain it before making the cake.

1/12 of recipe equals: Calories 330 (Calories from Fat 110); Total Fat 13g (Saturated Fat 4-1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 310mg; Total Carbohydrate 50g; Dietary Fiber 1g; Sugars 35g; Protein 3g ++++ Exchanges: 1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2-1/2 Fat; ++++ Carbohydrate Choice: 3