A variation of an upside-down cake that is quick and easy to prepare. Be prepared – this moist and delicious rhubarb cake quickly disappears!
Original recipe makes 12 servings
Ingredients
1 (18.25 ounce) package moist yellow cake mix
2 cups diced rhubarb
1 1/4 cups white sugar
1/2 pint whipping cream
-
PREP
10 mins
-
COOK
40 mins
-
READY IN
50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Prepare cake mix according to the package directions. Pour batter into prepared pan.
- In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.
- Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.
Nutrition
Calories: 339 kcal
Carbohydrates: 56 g
Cholesterol: 28 mg
Fat: 12.4 g
Fiber: 0.8 g
Protein: 2.5 g
Sodium: 291 mg