Strawberry Rhubarb Cake Recipe

How to make it

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• HEAT oven to 325ºF. Generously grease bottom and sides of a 8-inch round pan.
• Toss the rhubarb with a about three tablespoon of the dry cake mix and sent aside.
• BEAT first four ingredients in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes, scraping bowl occasionally (batter will be lumpy); pour into pans.
• Fold in rhubarb, then transfer to pan.
• BAKE 45 – 55 minutes. Cake is done when toothpick inserted in center comes out clean. Cool in pan on cooling rack for at least 30 minutes.
• Remove cake from pan and wrap with plastic wrap.
• Return cake to pan and refrigerate overnight.
• Next day, take cake out of pan, trim top of cake and invert, then slice the cake into two even rounds.
• Carefully remove top layer and set aside; top layer should be the flat bottom.
• Take frosting or jam and spread on top of first layer.
• Place top layer on top of fist layer and frost.
• Refrigerate what you do not use.
• Eat and enjoy
• 4. PREPARE frosting as directed below. Frost layers; store loosely covered.