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    You are in: Home / Recipes / Strawberry Rhubarb Upside-Down Cake Recipe
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    Strawberry Rhubarb Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Pam-I-Am's Note:

    An easy way to use your fresh rhubarb and strawberries with a box cake mix. Uses a 9 x 13 pan so you'll need a large serving plate to turn it upside down on. Or, you can divide it in two smaller round cake pans.

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    Units: US | Metric


    1. 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. 2
      Arrange strawberries and rhubarb on brown sugar evenly. Press them into the brown sugar gently.
    3. 3
      In a mixing bowl, beat cake mix with water, oil and eggs until smooth. Pour batter over strawberries and rhubarb.
    4. 4
      Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean.
    5. 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. 6
      Cool for 30 minutes. Serve warm or cool with a dolup of whipped cream on top. Store loosely covered.

    Browse Our Top Strawberry Recipes

    Ratings & Reviews:

    • on July 23, 2006


      Delicious, not to wet of a cake...everyone had seconds. Serve soon after initial cooling period for freshest taste and texture.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Strawberry Rhubarb Upside-Down Cake

    Serving Size: 1 (155 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 380.7
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 4.3 g
    Cholesterol 63.9 mg
    Sodium 348.3 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 1.3 g
    Sugars 38.5 g
    Protein 3.9 g

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