Rhubarb Upside-Down Cake

This easy to make dessert starts off with a boxed cake mix. Originally from a June 2008 issue of "Colorado Country Living" that featured rhubarb recipes.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 3  tablespoons butter, melted
• 1⁄2 cup sugar
•  red food coloring (optional)
• 1  lb rhubarb, finely chopped (about 3 to 3 1/2 cups)
• 1 (18 ounce) package  white cake mix
• 3  egg whites (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
•  whipped cream, for garnish

Directions

1. Preheat oven to 350 degrees.
2. Combine melted butter, sugar and a few drops of red food coloring (if desired); gently stir in chopped rhubarb.
3. Spread in a buttered 13 x 9 cake pan.
4. Prepare cake mix according to package directions and then pour over rhubarb mixture.
5. Bake for 30 to 35 minutes, or until cake is done.
6. Remove cake from oven and immediately run spatula around edge of pan and invert onto serving plate.
7. Before lifting the pan off, let syrup drain onto the cake for a few minutes.
8. Cut while still warm.
9. Top each serving with a dollop of whipped cream or serve with a rich homemade vanilla ice cream scoop.