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Recipe

Strawberry-Rhubarb Upside-Down Cake

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

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( 66 Ratings)

66 Ratings

5 Stars 56%

4 Stars 21%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 28 )

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PREP TIME 25 Min
TOTAL TIME 1 Hr 50 Min
SERVINGS 12

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

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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.

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Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

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;

Percent Daily Value*:

Exchanges:

1 Starch;
1/2 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

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

Review & Comments

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1 - 3 of 28 Reviews View All

Posted 12/5/2012 3:13:24 PM REPORT ABUSE ladyneeva said:

Rating:

This was good, only changes I made was to divide everything into two 9" round cake pans and substitute white sugar for the brown because I was concerned that the brown sugar would overwhelm the fruit.

This reply was: Helpful Inspiring

Posted 6/16/2011 11:57:32 AM REPORT ABUSE reconwarrior21 said:

Rating:

Great recipe but i use a strawberry cake mix instead.

This reply was: Helpful Inspiring

Posted 5/31/2011 4:53:25 PM REPORT ABUSE KellyBeckman said:

Rating:

LOVE IT. Every time I make this for people at work, they love it. The cake is so moist. Depending on how tart your rhurbarb is, you may need to add more brown sugar.

This reply was: Helpful Inspiring