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Strawberry-Rhubarb Upside-Down Cake Recipe

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

Prep Time: 15 Mins | Total Time: 55 Mins | Makes: 12

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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

Method:

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.
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 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.

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

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1 Serving: Calories 370; ( Calories from Fat 130 ); Total Fat 15g ( Saturated Fat 4 1/2g , Trans Fat 1g ); Cholesterol 65mg;Sodium 330mg;Total Carbohydrate 56g ( Dietary Fiber 0g , Sugars 39g ); Protein 3g Percent Daily Value* : Vitamin A 4%; Vitamin C 15%; Calcium 15%; Iron 8%

*Percent Daily Values are based on a 2,000 calorie diet.

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