Maryann's Upside Down Rhubarb Cake

4.7
(88)

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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Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (18.25 ounce) package moist yellow cake mix

  • 2 cups diced rhubarb

  • 1 ¼ cups white sugar

  • ½ pint whipping cream

Directions

  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
12g Fat
56g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 339
% Daily Value *
Total Fat 12g 16%
Saturated Fat 5g 27%
Cholesterol 28mg 9%
Sodium 291mg 13%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 3%
Total Sugars 40g
Protein 3g
Vitamin C 2mg 9%
Calcium 89mg 7%
Iron 1mg 4%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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