Rhubarb Cream Delight: Upside Down Cake Recipe

Upside Down Rhubarb Cake

Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Description: This delightful dessert, shared by Tracie Skaurud, is a wonderful way to enjoy rhubarb all year long, as she often freezes it for this very purpose. The cake features a moist layer of rhubarb and a creamy topping that blends beautifully while baking.

Recipe Category: Dessert
Keywords: Fruit, Low Protein, < 60 Mins

Ingredients

Quantity	Ingredient
1 cup	Water
1	Egg
3-4 cups	Rhubarb, chopped
1 cup	Sugar

Nutritional Information (Per Serving)

Nutritional Component	Amount
Calories	4725.3
Total Fat	234 g
Saturated Fat	118.4 g
Cholesterol	652.1 mg
Sodium	3674.9 mg
Total Carbohydrates	638.6 g
Dietary Fiber	11.3 g
Sugars	490 g
Protein	36.6 g

Instructions

Prepare the Cake Batter: In a large mixing bowl, combine the cake mix according to the package directions, incorporating the water and egg until the mixture is smooth and well-combined.
Pour into the Pan: Grease a 9×13-inch baking pan thoroughly to prevent sticking, and then pour the prepared cake batter evenly into the pan.
Add the Rhubarb: Carefully chop the rhubarb into small pieces and spread them evenly over the cake batter, ensuring even distribution for a balanced flavor.
Add Sugar and Cream: Sprinkle the sugar evenly over the rhubarb layer, then pour the cream over the top, allowing it to seep into the cake batter slightly.
Bake the Cake: Place the pan in a preheated oven and bake according to the cake box instructions, keeping a close eye to avoid over-baking. The mixture will settle as it bakes, with the rhubarb and cream sinking to the bottom.
Cool and Serve: Once baked, allow the cake to cool slightly before serving. Enjoy this delightful treat warm or at room temperature!