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
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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.
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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.
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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.
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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.
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Cool and Serve: Once baked, allow the cake to cool slightly before serving. Enjoy this delightful treat warm or at room temperature!
This cake is not only a fantastic way to utilize frozen rhubarb but also a simple dessert that is sure to impress family and friends alike.
