UPSIDE DOWN RHUBARB CAKE WITH CAKE MIX RECIPES
UPSIDE DOWN RHUBARB CAKE RECIPE | ALLRECIPES
An easy, quick, and pretty dessert to make for family or guests. This makes a fitting patriotic dish for picnics.
Provided by BOLTONLANE
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
- Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.
Nutrition Facts : Calories 214.9 calories, CarbohydrateContent 35.7 g, CholesterolContent 27.9 mg, FatContent 7.2 g, FiberContent 0.7 g, ProteinContent 2.7 g, SaturatedFatContent 1.2 g, SodiumContent 198.7 mg, SugarContent 27.9 g
RHUBARB UPSIDE DOWN CAKE RECIPE - FOOD.COM
Simple easy recipe using a cake mix. It is very moist. Now another recipe to use up that wonderful rhubarb. You can use fresh or frozen rhubarb.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 x 13 cake pan with butter or use release spray.
- Prepare cake mix as directed on package.
- Sprinkle brown sugar on bottom of buttered pan.
- Put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
- Pour mixed cake mix batter on top of rhubarb sugar mix.
- Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
- Cool for 5-10 minutes then flip over onto serving plate.
Nutrition Facts : Calories 347, FatContent 12.3, SaturatedFatContent 1.9, CholesterolContent 53.7, SodiumContent 302.6, CarbohydrateContent 56.6, FiberContent 1.2, SugarContent 40.3, ProteinContent 3.8
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Simple easy recipe using a cake mix. It is very moist. Now another recipe to use up that wonderful rhubarb. You can use fresh or frozen rhubarb.
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My mom has always made this cake during rhubarb season. It's the yummiest rhubarb cake I've ever had! It's especially good after it's been chilled in the refrigerator. Serve with whipped cream or ice cream.
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