Rhubarb Upside Down Cake

Name: Rhubarb Upside Down Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 cake, 12-14 serving(s)
Ingredients: 1 (18 ounce) package yellow cake mix; 3 eggs (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); 1/2 cup brown sugar; 3/4 cup white sugar; 4 cups rhubarb (chopped)

(2)

Recipe by Bonnie Young

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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READY IN: 40mins

SERVES: 12-14

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

1

(18 ounce) package yellow cake mix
3

eggs (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)
¹⁄₂

cup brown sugar
³⁄₄

cup white sugar
4

cups rhubarb (chopped)

DIRECTIONS

Grease a 9 x 13 cake pan with butter or use release spray.
Prepare cake mix as directed on package.
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.
Pour mixed cake mix batter on top of rhubarb sugar mix.
Bake at 350 degrees according to cake mix box directions. When firm to touch remove from oven.
Cool for 5-10 minutes then flip over onto serving plate.

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