Zutaten für Strawberry Rhubarb Upside Down Cake
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- Fresh Strawberries
- Fresh Rhubarb
- French Vanilla Cake Mix
- Water
- Vegetable Oil
- Eggs
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Zubereitung von Strawberry Rhubarb Upside Down Cake
- Preheat oven to 350°F (175°C).
- Melt 1/2 cup (1 stick) unsalted butter in a 9x13 inch baking pan in the preheated oven.
- Evenly sprinkle 3/4 cup packed light brown sugar over the melted butter.
- Arrange 2 cups sliced strawberries and 2 cups chopped rhubarb evenly over the brown sugar. Gently press them into the sugar.
- In a large mixing bowl, prepare your favorite boxed cake mix according to package directions (usually by adding water, oil, and eggs).
- Pour the cake batter evenly over the strawberries and rhubarb.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and immediately run a knife or spatula around the edges of the pan to loosen the cake.
- Carefully invert the pan onto a large serving plate. Let the pan rest on the cake for 1 minute to allow the brown sugar topping to drizzle down.
- Let the cake cool for at least 30 minutes before serving.
- Serve warm or at room temperature with a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
154g
Fat
21g
Carbs
18g
