Rhubarb Upside-Down Cake
10
Points®
Total time: 1 hr 30 min • Prep: 30 min • Cook: 1 hr • Serves: 18 • Difficulty: Easy
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)
Liquid egg substitute
¾ cup(s)
Powdered sugar (confectioner's)
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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