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Strawberry-Rhubarb Upside-Down Cake

Name: Strawberry-Rhubarb Upside-Down Cake
Prep time: 15 min
Total time: 55 min
Yield: 12
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

Prep 15 min
Total 55 min
Servings 12

Here's a fresh fruit dessert made with cake mix that you can serve warm for an easy weeknight treat.

May 27, 2010

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

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.