Strawberry Rhubarb Upside-down Cake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 1/4 cup butter or 1/4 cup margarine
• 1 cup brown sugar, packed
• 2 cups fresh strawberries, sliced
• 2 cups fresh rhubarb, chopped
• 1 (19 ounce) box french vanilla cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

Recipe

• 1 preheat oven to 350f (325f for dark non-stick pans). melt butter in rectangular pan, 9 x 13 inches in oven. sprinkle brown sugar evenly over butter.
• 2 arrange strawberries and rhubarb on brown sugar evenly. press them into the brown sugar gently.
• 3 in a mixing bowl, beat cake mix with water, oil and eggs until smooth. pour batter over strawberries and rhubarb.
• 4 bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean.
• 5 remove from oven and immediately run a knife around the sides of the pan to loosen the cake. carefylly, turn pan upside down onto a heatproof serving plate. leave pan over cake for 1 minute so the brown sugar topping can drizzle over the cake.
• 6 cool for 30 minutes. serve warm or cool with a dolup of whipped cream on top. store loosely covered.