Saturday, June 16, 2012

Rhubarb Upside Down Cake

Grandma Shirley brought a few ingredients along and we whipped up this delicious cake during her visit.  It is nearing the end of rhubarb season, but you can always find frozen rhubarb in grocery stores.  (At least we can in South Dakota and I assume if we can find it here in rural South Dakota, you can find it anywhere.) :o)

You will need:
3 cups fresh or frozen rhubarb (if frozen, do not thaw before using)
1 cup sugar
1 cup cream
1 yellow cake mix, prepared according to package directions

Cover the bottom of a glass 9x13 pan with the rhubarb.  Cover with the sugar and cream.  Prepare the cake mix and pour over the top.  Bake at 350 for about 1 hour. 

It's the perfect combination of sweet and tart . . .  mmm!
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2 comments:

  1. Jolinda FinleySat Jun 16, 04:55:00 PM

    I have a similar recipe.....mine has about a 1/2 packet of Strawberry Jello added to the sugar part and maybe a little butter too....YUM! But, I may try your recipe to avoid the artificial colors and flavors! Thanks for sharing!

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  2. GretchenMon Jun 18, 08:40:00 AM

    I have this exact same recipe from Dianne Bisbee. Love it but it's almost impossible to get rhubarb in Tennessee!

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