Strawberry Rhubarb Cake
The delicious fruit combo starts on top of the cake batter but magically travels to the bottom of the Baker during baking.
- 3 cups fresh rhubarb, cut into 1/4-inch slices
- 1 pint fresh strawberries, sliced (2 cups)
- 1 package (18.25 ounces) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 2 eggs
- 1 medium orange
- 1 cup sugar
- 1 cup thawed frozen whipped topping
Preheat oven to 350°F. Cut rhubarb into 1/4-inch slices using Chef’s Knife. Place in Stainless (4-qt.) Mixing Bowl. Slice strawberries into Bowl using Egg Slicer Plus®; mix lightly. In Classic Batter Bowl, combine cake mix, water, oil and eggs; mix according to package directions. Zest orange with Microplane® Zester to measure 2 tablespoons plus 1 1/2 teaspoons zest. Stir 2 tablespoons of the zest into cake batter; set aside remaining zest. Spread batter evenly in Rectangular Baker. Top with fruit mixture. Sprinkle with sugar Flour/Sugar Shaker. Bake 45-50 minutes or until wooden pick inserted in center comes out clean. Fold remaining orange zest into whipped topping. Attach Open Star Tip to Easy Accent® Decorator; fill with whipped topping mixture. Cut cake into squares; serve warm using Mini-Serving Spatula. Garnish each serving with whipped topping mixture.
- 12 servings
Nutrients per serving:
Calories 350, Fat 13 g, Sodium 300 mg, Dietary Fiber 2 g