Saturday, July 2, 2016

Easy Peasy Strawberry Rhubarb Upside Down Cake and the Weekly Menu

This cake is so tender, moist and delicious. Noone will know that it only took minutes to throw it together.  The sweet tart goodness of the topping negates any need for additional garnishes but if you are a whipped cream lover, go ahead and add a dollop.  It certainly won't hurt.

Simply melt some butter and brown sugar in an oven proof skillet. I like to use my cast iron for upside down cakes.  Add the fruit and cook for the short while it takes to make up a boxed mix according to package directions.

Pour the batter over the fruit and put it in a preheated oven at the temperature recommended in the baking instructions for the box mix.  

Add 10 or 15 minutes to the baking time due to the extra liquid in the fruit.  I baked mine for an extra 15 minutes, checking after every 5 so it didn't burn.  I also covered the cake lightly with aluminum foil so the top did not over brown.

Immediately turn onto a heat proof platter but leave the pan over the top for a minute or two allowing the juices to seep back into the cake.

Sit back and glow in the accolades that are going to be coming your way.  This is a great way to use seasonal produce and that abundance of rhubarb coming out of your ears.

Strawberry Rhubarb Upside Down Cake

1/4 c. butter
1 c. brown sugar
1 c. rhubarb, cut into 1/2" slices
1 qt. strawberries, sliced
1 yellow or white cake mix plus the ingredients called for on the package

Melt the butter and brown sugar in an oven safe skillet.  Add the fruit, stir to coat, turn heat to simmer and let cook while making cake batter following the instructions on the package.  Pour the batter over the fruit and bake in a preheated 350* oven until golden brown and a skewer inserted in the center of the cake removes cleanly, 35-55 minutes, depending on the size of your pan.  Start checking the cake at 35 minutes and check every 5 minutes afterwards.  Cover the cake lightly with aluminum foil to prevent overbrowning during these last minutes of baking.  When the cake is done, run a knife around the edges of the cake and flip over onto a heat proof serving platter.  Let the pan remain over the cake for a minute or two and then lift away and allow the cake to cool completely before serving. Print Recipe

I made this last week when we had a showing on the house.  I wanted the house to smell homey and had some rhubarb and fresh strawberries to use up.  It must have worked because we now have 2 offers on the table and haven't even had our open house yet.

Yesterday, we flew Up North to attend the Cedar Polka Festival with our TC family so the Sesame Crusted Tuna is being moved to this Friday.  Today we flew home in time to attend a Memorial Service for a friend that passed away over the winter and are heading to Frank's brother's house for a bbq this evening.

We are having an open house here tomorrow.   Monday, the kids are coming by for dinner. Wednesday we are invited to dinner at Kurt and Kim's. Early Thursday morning part of my CA family arrives.  My brother arrives on Friday and Chuck arrives on Saturday.  It will be one big party for the rest of the month at our house so I will have lots of great recipes to share. 

This is my tentative menu, just so I have some ideas in the back of my head and am not heading into the week blindly.

Dinner at Dan and Rebecca's

Summer Vegetable Calzone
Michigan Salad

Grilled Italian Sausages
Assorted Salads

Hot Dogs
Leftover Salads from Holiday Weekend

Dinner at Kurt and Kim's

Grilled Pork Tenderloin
Orzo and Feta Stuffed Tomatoes

Fish Friday (moved from last week)
Sesame Crusted Tuna
Asian Noodle Salad


  1. I am not fond of rhubarb but I have to say this looks delicious. I just read on Lisa's blog about your SIL. Sending many healing prayers up for her too!!


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