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Strawberry-Rhubarb Upside-Down Cake

strawberry-rhubarb upside-down cake Dessert
Strawberry-Rhubarb Upside-Down Cake
  • Prep 15 min
  • Total 55 min
  • Servings 12
  • Pinterest
    61
  • Print
    377
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Here's a fresh fruit dessert made with cake mix that you can serve warm for an easy weeknight treat. ...MORE + LESS -

Ingredients

1/4 cup (50 mL) butter or margarine
1 cup (250 mL) packed brown sugar
2 cups (500 mL) sliced fresh strawberries
2 cups (500 mL) chopped fresh rhubarb
1 pkg (510 g) Betty Crocker* Super Moist French Vanilla or White Cake Mix
11/4 cups (300 mL) water
1/3 cup (75 mL) vegetable oil
3 eggs
New Ingredient

Steps

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  • 1
    Heat oven to 350°F (180°C) or 325°F (160°C) for dark or non-stick baking pan. In 9x13-inch (23x33 cm) rectangular baking 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
  • 3
    Bake 40 to 50 minutes or until toothpick inserted in centre comes out clean. Immediately run knife around side 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. Store loosely covered at room temperature.

Expert Tips

  • Serve with: A dollop of sweetened whipped cream or whipped topping on each piece of cake.

Nutrition Information

Nutrition Facts

Serving Size: 12
Calories
370
% Daily Value
Total Fat
15
Saturated Fat
4 1/2
Trans Fat
1
Cholesterol
65
Sodium
33014
Dietary Fiber
0
Sugars
39
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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