"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

STRAWBERRY RHUBARB UPSIDE DOWN CAKE Recipe

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This recipe for STRAWBERRY RHUBARB UPSIDE DOWN CAKE, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
SHIRLEY REINKING

Category:
Category:

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

Directions:
Directions:
HEAT OVEN TO 350 (325 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.

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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