Rhubarb Upside-Down Cake
By á-170456
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
Details
Servings 18
Preparation
Step 1
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
You'll also love
- White Bean Bechamel Over Asparagus 0/5 (0 Votes)
- Open-Faced Crab-Melt Sandwiches 0/5 (0 Votes)
- Grilled Halibut With Nectarine... 0/5 (0 Votes)
- Noodles With Turkey Sausage And... 0/5 (0 Votes)
Review this recipe