Rhubarb Upside-Down Cake
unpacked light brown sugar
1⅓ cup(s), cut into 1/2-inch peices
unprepared yellow cake mix
unsweetened orange juice
½ cup(s), freshly squeezed
regular liquid egg substitute
fat free creamer
8 Tbsp, or 1/2 cup, such as fat-free 1/2 and 1/2
- Preheat oven to 350°F.
- 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.)
- 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.)
- Pour batter over rhubarb and carefully smooth out the top. Bake until a toothpick inserted in centre comes out clean, about 1 hour.
- 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.