Rhubarb upside down cake – I know this is a bit late. It is now fall and most, if not all, of the rhubarb has been picked. BUT!!! Many of us, North Dakotans, have frozen rhubarb in our freezers! So, if that’s the case, you can enjoy rhubarb desserts year-round. If not, you’ll have to wait until next summer. Sorry.
Rhubarb upside down cake is a rich, but incredibly easy dessert to make. My mom used to make rhubarb upside down cake nearly every summer. This might come as a surprise, but I actually do not like rhubarb, however, I do love making rhubarb desserts for my family. And, as a kid, I successfully picked the rhubarb out of this dessert and thoroughly enjoyed what was left. Ha!
Here’s how it’s made!
Rhubarb Upside Down Cake
Ingredients
- 1 Pkg. Butter yellow cake mix
- 1/3 c. butter, softened
- 3 eggs
- 1 c. sugar
- 5 c. rhubarb, chopped into small pieces
- 2 c. whipping cream
Whipped Cream
- 1-2 c. whipping cream
- 1/4-1/2 c. powdered sugar
- 1-2 tsp. vanilla
Instructions
- Heat oven to 350 degrees. Grease bottom and sides of a 9×12 cake pan. In a mixing bowl, mix together cake mix, water, butter, and eggs on medium speed for 2 minutes. Pour cake batter into the prepared pan. In a large bowl, mix together rhubarb and sugar. Spoon this mixture over the entire cake. Pour cream over the cake. Bake for 50 minutes. Test cake to make sure the top layer is semi-firm. Chill in the fridge for 2-3 hours or serve warm – upside down, with whipped cream.
Whipped Cream
- In a large mixing bowl, whip cream until peaks form. Whip in powdered sugar and vanilla.
