Strawberry Rhubarb Upside Down Cake

Tis’ the season for fresh rhubarb! As long as I can remember my mom is happy anytime she can grow or get her hands on some rhubarb, which is why I can’t take any credit for this post, other than taking photos my mom did all the heavy lifting on this Strawberry Rhubarb Upside Down Cake. At first she was going for a classic crumble, but after some thought she swapped it out for something different. A light and airy dessert with just the right amount of tangy and sweet, this is a great springtime dessert.

Print Recipe

Strawberry Rhubarb Upside Down Cake

Course

Dessert

Cuisine

American, Baking

Servings

Ingredients

• 1 Yellow Cake Mix Chose Normal or Gluten Free, Make Cake Mix as Instructed
• 1 1/2 cups Strawberries Sliced
• 1 1/2 cups Rhubarb Cut in 1/2 inch pieces
• 1/4 cup Brown Sugar

Course Dessert Cuisine American, Baking Servings Ingredients 1 Yellow Cake Mix Chose Normal or Gluten Free, Make Cake Mix as Instructed 1 1/2 cups Strawberries Sliced 1 1/2 cups Rhubarb Cut in 1/2 inch pieces 1/4 cup Brown Sugar

Instructions

1. Mix sliced strawberries and rhubarb together in a bowl, stir in brown sugar so everything is coated, add more is required. Set aside for at least 1 hour, longer depending on desired sweetness.
2. Mix up cake batter as per instructions.
3. Spray or grease bottom of a 9 x13" cake pan.
4. Spread 2/3 strawberry/rhubarb mix on bottom of pan, and then pour cake mix over. Add the remaining berry mix on top of the cake batter.
5. Cook cake as directed
6. Once out of the oven, let cool for 5 minutes. Run knife along edge of pan to ensure it is not sticking on the edges. Place a cookie sheet on top of the cake and flip upside down. Leave this to cool. Note: You may have to loosen the cake for total drop down.
7. Serve with whipped cream or ice cream of your choice!

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