Rhubarb Upside-Down Cake

Total Time
1 hr 25 min
25 min
1 hr
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 butter

2 Tbsp

unpacked light brown sugar

¾ cup(s)

uncooked rhubarb

1 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


regular liquid egg substitute

¾ cup(s)

powdered sugar

2 Tbsp


  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.


You can swap frozen rhubarb for the fresh rhubarb if you prefer; do not defrost it.

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