Dessert, Cake: Healthier Rhubarb Upside-Down Cake

5 point cake made with egg substitute.
Photo by Lynn K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 3/4

    cup light brown sugar - (unpacked)

  • 1 1/3

    cups rhubarb cut 1/2" pieces

  • 18 1/4

    ounces unprepared yellow cake mix

  • 2

    teaspoons orange zest

  • 1

    tablespoon ground ginger

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    cup freshly-squeezed orange juice

  • 1/2

    cup fat-free creamer

  • 1/3

    cup vegetable oil

  • 3/4

    cup fat-free egg substitute

  • 2

    tablespoons powdered sugar

Directions

Preheat oven to 350 degrees. Place butter in a 9- by 13-inch nonstick baking pan and put in oven to melt. Remove from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar. (Note: If using frozen rhubarb, do not defrost.) In a large bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, creamer, oil and egg substitute. Beat on low for 30 seconds. Increase mixer to medium and beat for 2 minutes more. (Note: If you do not get 1/2 cup of orange juice from your orange, make up the remainder with extra creamer.) Pour cake mix batter over rhubarb and carefully smooth top with back of a wooden spoon. Bake until a toothpick inserted in center comes out clean, about 1 hour. Loosen cake sides by running a knife around edges. Turn upside down onto a cooling rack set over a sheet pan to catch any drippings. Cool to room temperature, sprinkle with powered sugar and slice into 18 pieces. This recipe yields 18 servings. Points® Value: 5

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