Rhubarb upside-down cake
Unpacked light brown sugar
1⅓ cup(s), cut into 1/2-inch pieces
Unprepared yellow cake mix
Unsweetened orange juice
½ cup(s), freshly squeezed
Fat free creamer
Regular liquid egg substitute
Powdered sugar (confectioner's)
- 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.