Maryann’s Upside Down Rhubarb Cake

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

  1. 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.
  2. 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.
  3. 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