STRAWBERRY RHUBARB UPSIDE DOWN CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup butter or margarine
1 cup packed brown sugar
2 cup sliced fresh strawberries
2 cups chopped fresh rhubarb (if frozen thaw and drain)
1 box betty crocker super moist french vanilla cake mix
1 1/4 cups water
1/3 cups vegetable oil
3 eggs
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Directions: |
Directions:heat oven to 350º (325º if using dark or nonstick pan).
in 9 x 13 pan melt butter in oven.
sprinkle brown sugar evenly over butter.
arrange strawberries on brown sugar; sprinkle evenly w/rhubarb.
press stawberries & rhubarb gently into brown sugar.
in large bowl beat cake mix, water, oil and eggs with mixer on low for 30 seconds. on medium for 2 mins. scrape occasionally.
pour batter over staw/rhubarb.
bake 45-55 mins or until toothpick comes out clean.
immediately run a knife around side of pan to loosen cake.
place heatproof serving plate upside down on pan. turn plate/pan over.
leave pan on cake for 1 minute so brown sugar topping can drizzle over cake.
cool 30 mins. serve warm or cool.
store loosely covered at room temperature. |
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Personal
Notes: |
Personal
Notes: nutritional info per serving:
370 calories, 15 grams fat, 65 mg cholesterol, 330 mg sodium, 55 grams carbohydrate, 3 grams protein
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