Rhubarb Upside-Down Cake
- Total Time
Fresh rhubarb is a delicious spring treat. It's sold in stalks, has a refreshingly tart taste and is used like a fruit but is technically a vegetable.
unsalted butter2 Tbsp
unpacked light brown sugar¾ cup(s)
uncooked rhubarb1 ¼ cup(s), cut into 1/2-inch pieces
unprepared yellow cake mix18 ¼ oz
orange zest2 tsp
ground ginger1 Tbsp
ground cinnamon½ tsp
unsweetened orange juice½ cup(s), freshly squeezed
fat free creamer½ cup(s)
vegetable oil⅓ cup(s)
regular liquid egg substitute¾ cup(s)
powdered sugar2 Tbsp
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.