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Rhubarb Upside-Down Cake

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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

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