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Strawberry-Rhubarb Upside-Down Cake

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Strawberry-Rhubarb Upside-Down Cake
  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 12
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Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.
Updated Aug 24, 2011

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If fresh rhubarb is out of season, use frozen rhubarb. Just thaw and drain it before making the cake.

Nutrition

330 Calories, 13g Total Fat, 3g Protein, 50g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
310mg
13%
Potassium
160mg
5%
Total Carbohydrate
50g
17%
Dietary Fiber
1g
5%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
6%
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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