Strawberry Rhubarb Flip Cake Food

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
• Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
• Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE

Steps:

• Place rhubarb in a greased 13x9-in. baking pan. Sprinkle with the gelatin, sugar and marshmallows. Prepare cake mix according to package directions; pour batter over marshmallows. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool for 10 minutes; invert cake onto a serving plate. Serve with whipped topping if desired.

STRAWBERRY RHUBARB LEMON UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350*F Spray a 9x13 Casserole Dish In bottom of casserole dish combine rhubarb, strawberries and sugar. Mix well. Sprinkle jello evenly over rhubarb mixture. Sprinkle marshmallows over jello. In a separate bowl make cake mix according to package directions. Pour cake mix over marshmallows. Bake for 45 minutes. Watch after 30 to see if you need to tent cake with foil. Allow to cool for 5 minutes then flip cake upside down onto a large platter or cookie sheet. Slice and serve with ice cream or whipped cream.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350°F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
• Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
• Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
• Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

STRAWBERRY RHUBARB DUMP CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE

Steps:

• Prepare cake mix as directed.
• Pour into 9x13 or 15x10x1 inch pan.
• Drop rhubarb over cake mix.
• Sprinkle sugar over rhubarb.
• Over this sprinkle 1 small pachage strawberry Jell-o (dry).
• Bake at 350F for one hour or until cake is done.