Rhubarb Upside Down Cake Recipe

Rhubarb Upside Down Cake
submitted by epicure at ifood.tv

Summary

CuisineCourse
MethodDish

Ingredients

 Rhubarb1 Quart (Fresh/Frozen)
 Granulated sugar1⁄4 Cup (4 tbs)
 Granulated fructose1⁄4 Cup (4 tbs)
 Cornstarch2 Teaspoon
 Sugar free yellow cake mix200 Gram
 Almond extract1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1365 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1449.1 mg60.4%

Total Carbohydrates 161 g53.8%

Dietary Fiber 17.1 g68.5%

Sugars 81.3 g

Protein 164 g327.1%

Vitamin A 19.3% Vitamin C 126.2%

Calcium 644.8% Iron 12%

*Based on a 2000 Calorie diet

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.
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