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Reviews & Comments

Strawberry-Rhubarb Upside-Down Cake
full spoonfull spoonfull spoonfull spoonhalf spoon (66 Ratings)

66 Ratings

5 spoons 56%
4 spoons 21%
3 spoons 11%
2 spoons 5%
1 spoons 8%
Strawberry-Rhubarb Upside-Down Cake
Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.
Prep: 25 MinTotal: 1 Hr 50 Min
1 - 10 of 29 Reviews « Previous 1 2 3 Next » 
Posted 1/27/2013 3:12:10 PM REPORT ABUSE SageF4 said:
Rating:
This was one of the easiest and best cakes I've ever made! Not too heavy, cake was light and fluffy and the fruit stayed flavorful and delicious. A dollop of whipped cream finished it off nicely! Will most definately make this again!!
This reply was: Helpful  Inspiring
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
Posted 5/20/2011 9:03:13 PM REPORT ABUSE Vaa said:
Rating:
Disappointed. Too dark and brown sugar tasted burnt. Made it for my boyfriends birthday. He love strawberry rhubarb pie but this not so much. Might make it again with some adjustments and see what happens.
This reply was: Helpful  Inspiring
Posted 4/3/2011 8:47:46 PM REPORT ABUSE jlpirog said:
Rating:
Great cake! I used the French vanilla cake mix and four cups of strawberries because I didn't have any rhubarb. It came out perfectly! Will make again.
This reply was: Helpful  Inspiring
Posted 3/18/2010 5:31:27 PM REPORT ABUSE ell5 said:
Rating:
How do you make the striped red and white in the cupcakes???????/
This reply was: Helpful  Inspiring
Posted 6/23/2009 11:43:46 AM REPORT ABUSE smileyhls said:
Rating:
This cake was super easy and tasted great. I couldn't believe how moist it was even the next day. This receipe is a keeper. My kids are real fond of rhubarb but you can't even taste the tart part of it.
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Posted 6/21/2009 9:47:23 AM REPORT ABUSE kristynj said:
Rating:
Tasted wonderful! I flipped mine immediately like the recipe stated instead of waiting a few minutes like I normally do and it resulted in a lopsided cake since it all slid to one side when I flipped it. I used a 12" Nonstick deep dish skillet instead of the cake pan and it was very nonstick! The cake just slid right around. It was definitely more brown on top than berry colored from the brown sugar. I think I would have to frost it with some whipped cream if I was serving it to guests but the flavor was delicious and it was super easy!
This reply was: Helpful  Inspiring
Posted 6/10/2009 5:33:20 PM REPORT ABUSE amber424 said:
Rating:
We absolutely loved this cake. Made it in a frying pan and baked it in the oven. One of the best cakes that I've made in a long time. This is a keeper. My mother has a gluten allergy so we used her kind of cake mix and did everything else the same. Great
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1 - 10 of 29 Reviews « Previous 1 2 3 Next » 
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