1/3 cup firmly packed brown sugar
3 medium (1 1/2 cups) fresh peaches, peeled, sliced*
1 cup thinly sliced fresh rhubarb**
1/2 cup cold water
1 (9-ounce) package yellow cake mix
Heat oven to 350°F.
Combine brown sugar and butter in ungreased 9-inch round cake pan. Arrange peach slices and rhubarb on top of sugar mixture. Set aside.
Combine water, cake mix and egg in bowl. Beat at low speed, scraping bowl often, until well mixed. Beat at medium speed until well mixed.
Gently pour batter over topping in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Loosen sides of cake by running knife around inside of pan; invert cake onto serving plate. Let stand 10 minutes; remove pan. Serve cake warm with whipped cream, if desired.
*Substitute 1 (15 1/4-ounce) can sliced peaches, drained, thinly sliced.
**Substitute 1 cup frozen rhubarb, thawed, well drained, patted dry with paper towels.
- The best rhubarb is crisp and firm. Avoid thick stalks and those that look wilted. To store, wrap tightly in plastic food wrap and refrigerate for up to 1 week.
- Reduce oven temperature to 325°F. if using dark pan.