Rhubarb Upside-down Cake Recipe
The rhubarb upside down cake is a perfect dessert recipe for the spring when fresh rhubarbs are plentiful. The cake is made with rhubarb and cake mix layer and served warm with whipped cream. A great and simply delicious spring dessert.
Ingredients
3 tablespoons melted butter
1/2 cup sugar
Few drops red food coloring (optional)
2 cups (1 pound) finely diced rhubarb
1 package white-cake mix
Directions
Combine butter sugar and food coloring.
Add rhubarb; toss lightly.
Spread in 8 1/4x 1 3/4 inch round ovenware baking dish.
Prepare cake mix according to package directions.
Pour half of batter over fruit.
Bake in moderate oven (375°) about 35 minutes.
Loosen edges and invert on plate.
Let stand 3 to 5 minutes; then lift off baking dish.
Serve warm with whipped cream.
Bake remaining batter as cupcakes.Or use loaf size cake mix it just fits.
Add rhubarb; toss lightly.
Spread in 8 1/4x 1 3/4 inch round ovenware baking dish.
Prepare cake mix according to package directions.
Pour half of batter over fruit.
Bake in moderate oven (375°) about 35 minutes.
Loosen edges and invert on plate.
Let stand 3 to 5 minutes; then lift off baking dish.
Serve warm with whipped cream.
Bake remaining batter as cupcakes.Or use loaf size cake mix it just fits.
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