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Print Linda's Delicious Rhubarb Upside Down Cake Recipe

Rhubarb Upside Down Cake Recipe

As I looked at our nearly bare garden and spotted our healthy rhubarb plants, a sudden fancy hit me. Hot rhubarb upside down cake with vanilla ice cream. We had made this recipe once before with success. So my sister & I quickly harvested the tenderest shoots.

Linda's Rhubarb Upside Down Cake
Delicious rhubarb recipe sent in by .

6 cups Sliced fresh rhubarb (1/2 inch slices)
1 1/2 cups Butter, softened
1 1/2 cups Brown Sugar
1 package French Vanilla cake mix

Sweetened whipped cream (optional)

Oven Temp ~ 350°
Baking Time ~ 45 to
Pan Type ~ 9 x 13 inch Cake Pan
Preheat oven and coat pan with cooking spray.

Combine the rhubarb, butter and brown sugar.
Place in the bottom of a prepared cake pan.

Mix cake-mix according to directions on the box and pour over the rhubarb mixture.

Bake Rhubarb Upside Down Cake for the allotted time. Cool for awhile and turn over onto a cookie sheet with edges or a jelly roll pan.

Serve rhubarb cake warm, topped with whipped cream if desired or vanilla ice cream.

Enjoy Linda's rhubarb cake!!!

9 Servings
Nutrition facts:
Serving Size 150 g
Calories 453
Total Fat 26.1g 40%
Saturated Fat 15.6g 78%
Cholesterol 61mg 20%
Sodium 448mg 19%
Total Carbohydrates 54.2g 18%
Dietary Fiber 1.1g 4%
Sugars 36.1g
Protein 2.8g
Vitamin A 15% • Vitamin C 8% • Calcium 13% • Iron 5%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!