Rhubarb Upside Down Cake Recipe
Its surprising to know that you have not tried my Rhubarb Upside Down Cake recipe yet. This Rhubarb Upside Down Cake as a Dessert is a winner! The Rhubarb Upside Down Cake is a very good Diabetic recipe. You will definitely thank me for sharing this Rhubarb Upside Down Cake.
Ingredients
1 qt. fresh or frozen rhubarb
1/4 cup granulated sugar
1/4 cup granulated fructose
2 tsp cornstarch
2 phgs. sugar-free yellow cake mix
1 tsp almond extract
Directions
Cook rhubarb over low heat until juice begins to run; then add sugar replacement and fructose.
Dissolve cornstarch in a small amount of cold water and add to rhubarb mixture.
Cook and stir until mixture begins to thicken.
Remove from stove.
Cool while making cake batter.
Combine cake mixes in a large mixing bowl (Remember you have to double the amount of ingredients on the package because you have two cake mixes.) Beat the almond extract into the batter.
Pour rhubarb mixture into a greased 8 in.(20 cm) sq. cake pan.
Pour batter over rhubarb.
Bake at 375°F (190°C) for 35 to 45 minutes or until tester inserted in middle comes out clean.
Turn out onto a cake plate.
Dissolve cornstarch in a small amount of cold water and add to rhubarb mixture.
Cook and stir until mixture begins to thicken.
Remove from stove.
Cool while making cake batter.
Combine cake mixes in a large mixing bowl (Remember you have to double the amount of ingredients on the package because you have two cake mixes.) Beat the almond extract into the batter.
Pour rhubarb mixture into a greased 8 in.(20 cm) sq. cake pan.
Pour batter over rhubarb.
Bake at 375°F (190°C) for 35 to 45 minutes or until tester inserted in middle comes out clean.
Turn out onto a cake plate.
