Summer Time Treat

One of my favorite ingredients to bake with in the summer is rhubarb. We have an abundance of it at our house this year, so I have had a lot of fun trying out new rhubarb recipes. Here is a super fun, fast, and easy one that was on the back of a Betty Crocker cake mix box:

Strawberry Rhubarb Upside-Down Cake

Preheat the oven to 325 F

In a 9x13 in. cake pan, melt 1/2 cup (1 stick) butter in oven

Sprinkle 1c Brown Sugar over melted butter

Arrange 2 cups sliced strawberries on brown sugar

Sprinkle evenly with 2 cups chopped rhubarb
(if fresh is unavailable use frozen, but thaw and drain first)

Prepare any flavor boxed cake mix according to package instructions

Pour batter over strawberries and rhubarb

Bake 45-50 minutes, or until cake passes the toothpick test

Immediately run knife around sides of pan to loosen. Place a serving plate upside down on top of the cake pan. Flip plate and pan over and leave pan upside-down on plate for a few minutes so the brown sugar can drizzle over the cake.


Cool 30 minutes then serve. If you want extra sweetness you can serve cake with a dollop of whipped cream or a scoop of ice cream.