Strawberry-Rhubarb Upside-Down Cupcakes

• 4 cups chopped rhubarb
• 1/4 cup butter, melted
• 1/3 cup each brown sugar and granulated sugar
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1/2 cup chopped pecans
• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 4 eggs
• 1-1/4 cups water

1. Heat oven to 350 degrees F.
2. Toss rhubarb with butter in medium bowl.
3. Add sugars, dry jelly powder and nuts; mix lightly.
4. Spoon into 24 paper-lined muffin cups.
5. Whisk remaining ingredients until blended; spoon over fruit mixture.
6. Bake 25 min.
7. or until tops spring back when pressed lightly in centres.
8. Cool cupcakes in pans 10 min.
9. ; invert onto plates.
10. Remove and discard paper liners.
11. Cool completely.

rhubarb, butter, brown sugar, pecans, yellow cake, eggs, water

Taken from www.kraftrecipes.com/recipes/strawberry-rhubarb-upside-down-cupcakes-180430.aspx (may not work)