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Rhubarb, mixes with peaches atop this easy upside-down cake.
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.
Dietary Fiber: 1g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/803
© 2015 Land O'Lakes, Inc.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving.
Ahhh, chili. You can make a boat-load in almost no time at all. It is a dish that is perfect for a crowd of football fans. Best of all, with endless ingredient possibilities, it is easy to personalize chili for the type of guests you will be serving. More ...
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