Rhubarb Upside Down Cake

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Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

This is one of "the best" quick'n easy, tart 'n tangy Rhubarb Cakes I've ever had. Serve slightly warmed topped with French Vanilla Cool Whip. Delish!!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, add melted butter, 1/2 cup granulated sugar, brown sugar, and the cut-up rhubarb, mix together.
  3. In a greased (9-inch) square baking pan, add the rhubarb-sugar mixture.
  4. In a medium-size mixing bowl, cream shortening and remaining 1/2 cup sugar.
  5. Add the egg and vanilla extract; beat well.
  6. Sift together, the flour, baking powder, and salt.
  7. Add milk and sifted, flour mixture; alternately to the creamed mixture.
  8. Spread over the rhubarb/sugar mixture.
  9. Bake at 350 degrees for 45 minutes.
  10. Let cake sit for 10 minutes in pan, before inverting onto serving plate.
  11. Let cake cool just a bit, but serve slightly warmed, topped with French Vanilla Cool Whip.
  12. Cut cake to make 6 servings.
  13. Enjoy!