Friday, June 5, 2009

It's Rhubarb Season.. Time for a Rhubarb Upside Down Cake!

Personally, I think rhubarb has a bad rap with people. Sure, its a tart fruit, but if properly prepared it can be awesome! I was really worried about how this was going to turn out because the recipe seemed to be all backwards, but the end result was tastey. A moist cake layer on top with a creamy rhubarby bottom.

Rhubarb Upside Down Cake

3 cups peeled and chopped rhubarb
1 cup sugar
2 cups heavy whipping cream (unwhipped)
1 yellow or white cake mix (prepared by the directions)

After cutting the rhubarb into small pieces mix in the sugar. Prepare the cake mix as the directions indicate. In a 9 x 13 sprayed pan pour the cake mix. Top with the rhubarb. Pour the whipping cream over the top of everything. Bake at 350 for about an hour to a hour and 10 minutes (make sure its not jiggly in the center and the cake is done). Let cool and serve.

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