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Maryann's Upside Down Rhubarb Cake

Rated as 4.68 out of 5 Stars

"A variation of an upside-down cake that is quick and easy to prepare. Be prepared - this moist and delicious rhubarb cake quickly disappears!"
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50 m servings 339 cals
Original recipe yields 12 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 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 Facts

Per Serving: 339 calories; 12.4 g fat; 56 g carbohydrates; 2.5 g protein; 28 mg cholesterol; 291 mg sodium. Full nutrition

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Most helpful positive review

I had so much rhubarb that I used twice as much as the recipe called for with 2 cups sugar but it was wonderful! My family loved it and it was gone before it got cold.

Most helpful critical review

I made this with 4 cups of rhubarb, the amount of sugar called for, a lemon cake mix, and messed up and used a full pint of whipping cream. The extra whipping cream made it very "moist" on the ...

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Least positive

I had so much rhubarb that I used twice as much as the recipe called for with 2 cups sugar but it was wonderful! My family loved it and it was gone before it got cold.

My family's been making this recipe ever since we found it at a potluck. We've found it's also very good with raspberries if you don't have any rhubarb. A tip: never, ever, ever use half and hal...

I've been making this cake for years and it's my DH's favorite! Be sure to refrigerate the leftovers (if there are any) because it's even better the next day.

My husband said this was the best rhubarb dessert that he ever had. I used 4 cups of rhubarb and only 1 cup of sugar and then added a sprinkling of cinnamon. 2nd time I made it I didn't have h...

I am rating this cake 4 due because it is too sweet. This coming from a sweet tooth. The sugar ratio (to me) over-powers the rhubarb. When it is a Rhubarb Cake...rhubarb should be the star of t...

This recipe was one that I have seen for a while but thought it was too easy to be good. I was wrong! It was delicious and easy. I only had a lemon cake mix so used that instead and it turned...

Sprinkle strawberry jello over rhubarb and sugar before adding cake mix for another yummy combination!

I took other suggestions and doubles the rhubarb, upped the sugar to 2 cups ( could make this less) and added more cream. I also used lemon cake mix, and upped cook time 15 min. This made it t...

It was good but not a five star. My husband loved the edges. I thought it could have used more rhubarb. Next time I will double the rhubarb but keep the sugar the same. I like the tartness o...