Rhubarb upside-down cake
10
Points®
Total time: 1 hr 25 min • Prep: 25 min • Cook: 1 hr • Serves: 18 • Difficulty: Easy
Fresh rhubarb is an amazing, delicious spring treat that we look forward to all year long. It's sold in stalks, has a refreshingly tart taste, and is used like a fruit but is technically a vegetable. We love it in pies and crumbles, as well as springtime cakes. You can swap frozen rhubarb for the fresh rhubarb if you prefer, but just be sure that you do not defrost it beforehand. The cake also features store-bought yellow cake mix to significantly cut down on prep time, orange zest and juice, and ground ginger and cinnamon for a touch of spice.
Ingredients
Unsalted butter
2 Tbsp
Unpacked light brown sugar
¾ cup(s)
Rhubarb
1⅓ cup(s), cut into 1/2-inch pieces
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
Fat free creamer
½ cup(s)
Vegetable oil
⅓ cup(s)
Liquid egg substitute
¾ cup(s)
Powdered sugar (confectioner's)
2 Tbsp
Instructions
1
Preheat oven to 350°F.
2
Place butter in a 9- X 13-inch nonstick baking pan; put in oven to melt. Remove pan from oven and sprinkle brown sugar evenly over melted butter; spread rhubarb evenly over sugar.
3
In a large mixing bowl, whisk together cake mix, zest, ginger and cinnamon; add juice, creamer, oil and egg substitute. Beat on low speed of an electric mixer for 30 seconds. Increase mixer to medium and beat for 2 minutes more.
4
Pour batter over rhubarb; carefully smooth top with the back of a wooden spoon. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour.
5
Loosen cake by running a knife around pan edges. Turn pan 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. Yields 1 piece per serving.
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