Carol's Rhubarb Upside Down Cake
(Shared recipe submitted by Carol M. Nace.)
Makes one 13x9-inch cake
Carol writes: "This makes a pretty cake."
- 4 cups rhubarb cut into 1 inch pieces
- 1 cup granulated sugar
- 1/2 teaspoon nutmeg
- 1/4 cup margarine, melted
- 1/2 cup brown sugar
- One (2 layer size) yellow, lemon, or white cake mix, mixed according to directions minus 1/4 cup water
Preheat oven to 350° F. Combine rhubarb, sugar and nutmeg. Set aside. Place melted margarine in a greased 13x9-inch pan. Sprinkle with the brown sugar. Layer rhubarb mixture over the sugar. Pour mixed cake batter over top of rhubarb. Bake 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 might come down the edges.) Let cool. Serve plain or with a dab of cool whip or vanilla ice cream.
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About Carol: Carol's e-mail address is caroln@LocalLink.net.