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    You are in: Home / Recipes / Rhubarb Upside Down Cake Recipe
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    Rhubarb Upside Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Bonnie Young's Note:

    Simple easy recipe using a cake mix. It is very moist. Now another recipe to use up that wonderful rhubarb. You can use fresh or frozen rhubarb.

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    Ingredients:

    Serves: 12-14

    Yield:

    cake

    Units: US | Metric

    • 1 (18 1/4 ounce) white cake mix or 1 (18 1/4 ounce) yellow cake mix
    • 1/3 cup water (or what package specifies)
    • 1/3 cup oil (or what package specifies)
    • 3 eggs (or what package specifies)
    • 1/4 cup butter or 1/4 cup margarine
    • 1/2 cup brown sugar
    • 3/4 cup white sugar
    • 4 cups cut up rhubarb

    Directions:

    1. 1
      Mix cake mix as directed on package.
    2. 2
      Grease a 9 x 13 cake pan.
    3. 3
      Sprinkle brown sugar on bottom of buttered pan, put cut up rhubarb on top of brown sugar then sprinkle white sugar on top of rhubarb.
    4. 4
      Pour mixed cake mix batter on top of rhubarb sugar mix.
    5. 5
      Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
    6. 6
      Cool for 5-10 minutes then flip over onto serving plate.

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    Nutritional Facts for Rhubarb Upside Down Cake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 382.3
     
    Calories from Fat 143
    37%
    Total Fat 15.9 g
    24%
    Saturated Fat 4.4 g
    22%
    Cholesterol 63.0 mg
    21%
    Sodium 338.6 mg
    14%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 1.1 g
    4%
    Sugars 45.5 g
    182%
    Protein 3.9 g
    7%

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