Dessert

Strawberry Rhubarb upside down cake is for Dessert.

Strawberry Rhubarb upside down cake takes 25 minutes to prepare.

Strawberry Rhubarb upside down cake takes 45 minutes to cook.

Strawberry Rhubarb upside down cake makes 20 servings.

The ingredients for Strawberry Rhubarb upside down cake are:

1/4 cup butter or margarine
3/4 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker? SuperMoist? white cake mix
1 1/4 cups water
1/2 cup applesauce
3/4 cup egg substitute or 3 eggs

Here is how you make Strawberry Rhubarb upside down cake:

1. Heat oven to 350?F (325?F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb. 3. Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature. High Altitude (3500-6500 ft): No change. Number of Servings: 20Recipe submitted by SparkPeople user HWR2036127.

The nutritional information for Strawberry Rhubarb upside down cake is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 208.7

• Total Fat: 9.1 g
• Cholesterol: 18.7 mg
• Sodium: 196.4 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 1.3 g
• Protein: 1.8 g