Monday, October 21, 2013

Strawberry Rhubarb Upside-Down Cake

Ever had a recipe on the back of the box catch your eye?
Good ol' Betty Crocker it at it again ;)

I bought this box cake mix for a totally different recipe but as soon as I saw
'Strawberry Rhubarb Upside-Down Cake, I knew I'd eventually have to try it!


 James is a big fan of the strawberry rhubarb combo, especially in a pie, 
so I thought this cake would go over well .. & it did.

It's not the prettiest cake I've ever made, but it made up for it in taste!

Here's the recipe:

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 French vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 eggs




Heat oven to 350°F
In a 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.




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.

Bake 43 to 50 minutes or until toothpick inserted in center 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 -- with a scoop of ice cream or whipped topping, if that suits your fancy.
Store loosely covered at room temperature.

Since my cake didn't look as lovely as Betty's, I'll share her pic =)

credit



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8 comments:

  1. This looks so good. Your blog is one of my favorites. Love coming here. Bless you, my sweet friend.

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    Replies
    1. Your comment made me smile really big =) Thank you, dear Ashley.

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  2. Looks great! I used to make a scratch rhubarb cake - but somehow never thot of adding strawberries - even tho strawberry-rhubarb pie is a family specialty! Go figure! Thanks for some lovely inspiration : )

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    Replies
    1. I love most anything from scratch ;) The tart of the rhubarb and the sweet of the strawberries just seems to marry well. So glad you stopped by, Anna~

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  3. Thanks tons for the recipe, my hubby will love this and Thanks tons for linking to Inspire Me. Hugs, Marty

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  4. I must say this looks so good! Thanks for sharing the recipe at TTF!

    ReplyDelete
    Replies
    1. It sure is ...and thanks for the link up party!

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