Zutaten für Upside Down Rhubarb Cake
- White Cake Mix
- Oil
- Water
- Egg
- 4 cups frozen rhubarb, cut into ½-inch pieces
- ½ cup granulated sugar
- Whipping Cream
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Zubereitung von Upside Down Rhubarb Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare your favorite boxed cake mix according to package directions.
- Cut 4 cups of frozen rhubarb into small (½-inch) pieces. Gently thaw if needed.
- Spread the rhubarb evenly over the batter in the prepared pan.
- In a separate bowl, whisk together ½ cup granulated sugar and ½ cup heavy cream.
- Pour the sugar and cream mixture evenly over the rhubarb.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake!
- Let the cake cool completely in the pan before inverting it onto a serving platter. The rhubarb and cream will form a delightful, caramelized bottom layer.
Nutrition Information (Approximate per serving)
Sodium
153 g
Sugar
1960g
Fat
592g
Carbs
212g
