This is a gorgeous cake! It makes just enough to eat after dinner. The strawberries and rhubarb have just the right amount of sweetness and sauce. The cake is the perfect thickness to get equal amounts of topping and cake in each bite.
Rhubarb Strawberry Upside Down Cake
1 ¼ cups sliced rhubarb (sliced in 3/8–inch half moons about 57 slices)
33-35 whole strawberries cut in half (66-70 halves)
½ cup granulated sugar, divided
1 tablespoon cornstarch, divided
1 box yellow cake mix for a one layer cake (I use Jiffy cake mix)
Preheat oven to 350ºF. Spray an 8-inch square pan with nonstick spray. Wash and cut rhubarb into 3/8-inch slices. Lay slices on a paper towel as you cut them. Transfer slices to a small bowl. Wash, cap and cut strawberries. Lay strawberries on a paper towel to drain as you cut them.
Transfer strawberries to a second small bowl.
Mix sugar and cornstarch in a small bowl. Pour ½ sugar mixture in rhubarb bowl and ½ in strawberry bowl. Stir sugar mixture into rhubarb and strawberries until coated. The sugar cornstarch mixture will become liquid.
Arrange strawberries in 4 rows with cut side down. Arrange rhubarb in 3 rows between strawberries with half moons facing the same direction. Pour any remaining sugar mixture in both bowls onto the rows of rhubarb and strawberries.
Prepare cake mix according to package directions. Pour cake batter over strawberries and rhubarb. Bake according to package directions. A toothpick should come out clean when inserted in center of cake. Remove cake from oven and slide a knife between cake and pan. Cool on a wire rack for 20 minutes before inverting cake on a serving plate. Happy Baking!
Tip: Double this recipe for a 9 X 13-inch pan.
Published in The News and Neighbor on May 25, 2016