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Photo of Rhubarb Upside-Down Cake by WW

Rhubarb Upside-Down Cake

10
PersonalPoints™ per serving
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
18
Difficulty
Moderate
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.

Ingredients

Unsalted butter

2 tbsp(s)

Unpacked light brown sugar

¾ cup(s)

Uncooked rhubarb

1⅓ cup(s), cut into 1/2-inch peices

Unprepared yellow cake mix

18¼ oz

Orange zest

2 tsp(s)

Ground ginger

1 tbsp(s)

Ground cinnamon

½ tsp(s)

Unsweetened orange juice

½ cup(s), freshly squeezed

Vegetable oil

⅓ cup(s)

Regular liquid egg substitute

¾ cup(s)

Powdered sugar (icing sugar)

2 tbsp(s)

Fat free creamer

8 tbsp(s), or 1/2 cup, such as fat-free 1/2 and 1/2

Instructions

  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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