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Friday, June 5, 2009

Rhubarb Upside Down Cake

By Lavelle Wallace ~

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 Minutes

Servings: 12

INGREDIENTS:

1 (18.25 ounce) package moist yellow, French vanilla or lemon cake mix

4 cups diced rhubarb

1 cup white sugar

1/2 pint whipping cream

Cinnamon to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

Prepare cake mix according to the package directions.

Pour batter into Sunflower, Star or any larger Flexipan.

2. In a medium bowl, mix together the rhubarb and sugar. Spoon the rhubarb mixture over the cake batter. Drizzle the whipping cream over the top of the rhubarb.

3. Bake 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before turning it out onto a serving dish.

I baked mine at 325° and in the star mold it took an hour and 10 minutes, less in the Sunflower mold.

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