Rhubarb Upside-Down Cake

Name: Rhubarb Upside-Down Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 18 servings
Cuisine: Moroccan,Canadian,French
Ingredients: 2 Tbsp unsalted butter; 0.75 cup(s) unpacked light brown sugar; 1.333 cup(s) uncooked rhubarb cut into 1/2-inch peices; 18.25 oz unprepared yellow cake mix; 2 tsp orange zest; 1 Tbsp ground ginger; 0.5 tsp ground cinnamon; 0.5 cup(s) unsweetened orange juice freshly squeezed; 0.333 cup(s) vegetable oil; 0.75 cup(s) regular liquid egg substitute; 2 Tbsp powdered sugar; 8 Tbsp fat free creamer or 1/2 cup, such as fat-free 1/2 and 1/2

SmartPoints® value per serving

Total Time

1 hr 30 min

Prep

30 min

Cook

1 hr

Serves

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

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

ground ginger

1 Tbsp

ground cinnamon

½ tsp

unsweetened orange juice

½ cup(s), freshly squeezed

vegetable oil

⅓ cup(s)

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

Instructions

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.

Rhubarb Upside-Down Cake

Ingredients

Instructions

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