cakes

Ingredients

	2 Tbsp unsalted butter
	3/4 cup(s) unpacked light brown sugar
	1 1/3 cup(s) rhubarb, cut into 1/2-inch pieces
	18 1/4 oz unprepared yellow cake mix
	2 tsp orange zest
	1 Tbsp ground ginger
	1/2 tsp ground cinnamon
	1/2 cup(s) orange juice, freshly squeezed
	1/2 cup(s) fat-free creamer
	1/3 cup(s) vegetable oil
	3/4 cup(s) fat-free egg substitute
	2 Tbsp powdered sugar

Instructions

• Preheat oven to 350°F.
  
  
• Place butter in a 9- X 13-inch nonstick baking pan; put in oven to melt. Remove pan from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar.
  
  
• In a large mixing bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, creamer, oil and egg substitute. Beat on low speed of an electric mixer for 30 seconds. Increase mixer to medium and beat for 2 minutes more.
  
  
• Pour batter over rhubarb; carefully smooth top with the back of a wooden spoon. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour.
  
  
• Loosen cake by running a knife around pan edges. Turn pan upside down onto a cooling rack (set over a sheet pan to catch any drippings). Cool to room temperature, sprinkle with powered sugar and slice into 18 pieces. Yields 1 piece per serving.

Notes

• You can swap frozen rhubarb for the fresh rhubarb if you prefer; do not defrost it.