Photo of Rhubarb Upside-Down Cake by WW

Rhubarb Upside-Down Cake

SmartPoints® value per serving
Total Time
1 hr 30 min
30 min
1 hr
Fresh rhubarb is a delicious spring treat. But frozen rhubarb works well in this recipe, too, so you can enjoy this scrumptious cake all year long.


unsalted butter

2 Tbsp

unpacked light brown sugar

¾ cup(s)

uncooked rhubarb

1 cup(s), cut into 1/2-inch peices

unprepared yellow cake mix

18¼ oz

orange zest

2 tsp

ground ginger

1 Tbsp

ground cinnamon

½ tsp

unsweetened orange juice

½ cup(s), freshly squeezed

vegetable oil


regular liquid egg substitute

¾ cup(s)

powdered sugar

2 Tbsp

fat free creamer

8 Tbsp, or 1/2 cup, such as fat-free 1/2 and 1/2


  1. Preheat oven to 350°F.
  2. Place butter in a 13 X 9-inch nonstick baking pan and put in oven to melt. Remove from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar. (Note: If using frozen rhubarb, do not defrost.)
  3. In a large bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, half-and-half, oil and egg substitute. Beat on low for 30 seconds. Increase mixer to medium and beat for 2 minutes more. (Note: If you do not get 1/2 cup of orange juice from your orange, make up the remainder with half-and-half.)
  4. Pour batter over rhubarb and carefully smooth out the top. Bake until a toothpick inserted in centre comes out clean, about 1 hour.
  5. Loosen cake sides by running a knife around the edges. Turn 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.

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