RHUBARB UPSIDE DOWN CAKE

(Submitted by Carol M. Nace)

MAKES ONE 9x13-INCH CAKE

INGREDIENTS

4 cups rhubarb cut into 1 inch pieces

1 cup sugar

1/2 teaspoon nutmeg

1/4 cup margarine, melted

1/2 cup brown sugar

1 (2 layer size) cake mix in either yellow, lemon, or white, mixed according to directions minus 1/4 cup water

Combine rhubarb, sugar and nutmeg. Set aside. Place melted margarine in a greased 9 by 13 inch pan. Sprinkle with the brown sugar. Layer rhubarb mixture over the sugar. Pour mixed cake batter over top of rhubarb. Bake at 350° F for 35 to 40 minutes until batter pulls away from sides. Remove from oven; place on rack and let set 10 minutes. Place jelly roll pan on top of cake pan and turn over to remove. Make sure jelly roll pan is big enough as some liquid could come down the edges. Let cool. Serve plain or with a dab of cool whip or vanilla ice cream. Makes a pretty cake.

About Carol: Carol's email address is caroln@LocalLink.net.

Other recipes submitted by Carol:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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