Preheat oven to 325 degrees. Lightly grease and flour the sides and bottoms, of two 8” rounds.
Whisk together the eggs, milk, and butter, until combined. Set aside.
Evenly divide your cut strawberries and rhubarb into each pan.
Sprinkle the Miss Jones Gluten Free Classic Yellow Cake Mix over the top of the fresh cut strawberries and rhubarb in each pan.
Gently pour the combined eggs, milk, and butter over the top of the fruits and cake mix in each pan.
Bake for 26-30 minutes until the edges are set and until a toothpick comes out with moist and not wet batter.
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